Almond Flour Blueberry Muffins (GF)
Do you want to learn the secret to the BEST EVER gluten-free almond flour blueberry muffins? Read on my friend because this recipe combines wholesome ingredients with expert techniques to create muffins that are moist, fluffy, and bursting with juicy blueberries in every bite.
Servings: 12 muffins
Calories: 220kcal
Equipment
- stand mixer
- muffin tin
Ingredients
- 1.5 cups fresh blueberries
- 4 large eggs separated
Dry Ingredients
- 1 cup almond flour extra fine ground
- 1 cup oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Wet Ingredients
- 2/3 cup coconut palm sugar
- 1 stick butter 8 tbsp butter
- 1/2 cup plain kefir
- 2 tsp vanilla extract
Instructions
- Preheat oven to 425°
- Prepare muffin trays with mufifn liners
- Separate your eggs, reserving the yolks and whipping the egg whites until stiff peaks form. It is easiest to do this in a standing mixer, but using a hand mixer also works. Set aside the whipped egg whites while you prepare the rest of the batter
- Prepare the dry ingredients: In a medium bowl whisk together almond flour, oat flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the egg yolks one at a time, beating well after each addition. Beat in the kefir and vanilla extract on medium speed until combined.
- With the mixer on low speed, add the dry ingredients and beat until no flour pockets remain.
- Fold the egg whites into the batter gently using a spatula. Do not overmix, you are looking for an aerated fluffy batter.
- Fill the prepared muffin tins 1/2 way with batter. Then fold the blueberries into the remaining batter and fill the muffin tins the rest of the way. If you are using tulip muffin cups (as shown) fill the batter to the top of the pan. If you are using traditional muffin liners fill 3/4 full or leave at least 1/4 inch at the top of the liners.
- Bake at 425 for 5 minutes and then turn down the heat to 375° and continue baking for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven, after cooling for 5 minutes remove muffins from tray and cool individually on a wire rack.
Video
Notes
- This recipe makes 12 muffins if you are using traditional muffin liners. If using larger tulip muffin liners the recipe makes 9 muffins.
- Nutrition data is an estimate
- Sugar - For a crispier top replace 1/2 of the coconut palm sugar with cane sugar
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 240mg | Potassium: 133mg | Fiber: 2g | Sugar: 9g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
