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Why This Recipe Is So Enjoyable
These muffins are a delicious way to enjoy a gluten-free treat packed with wholesome ingredients. The almond flour adds a rich, nutty flavor while blueberries provide bursts of natural sweetness. Adding nuts gives a satisfying crunch and extra nutrition.
Cooking Hints
- Use fresh or frozen blueberries, but if frozen, fold them in gently to avoid color bleeding.
- Make sure the almond flour is finely ground to ensure a light, tender texture.
- Avoid overmixing the batter to keep the muffins soft and fluffy.
- Make sure the almond flour is finely ground to ensure a light, tender texture.
- Avoid overmixing the batter to keep the muffins soft and fluffy.
Directions
Warm your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners or greasing a silicone one. In a bowl, combine the almond flour, baking soda, and salt. In another bowl, whisk together the coconut milk, egg, coconut oil, honey, and vanilla until smooth. Pour the wet ingredients into the dry and gently stir everything together with a spatula—try not to overmix. Fold in the blueberries and nuts carefully. Spoon the batter evenly into the muffin cups and pop them in the oven. Bake for about 20 to 25 minutes, or until the tops feel springy when you press them lightly. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Serving Ideas To Try
These muffins are perfect for breakfast or a midday snack. Serve them warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee for a cozy treat.
How To Keep It Fresh
Store muffins in an airtight container at room temperature for up to 3 days. For longer freshness, freeze them individually wrapped and thaw at room temperature before serving. Avoid refrigeration, as it may dry them out.
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