Almond Flour Blueberry Muffins (Gluten Free)

Name: Almond Flour Blueberry Muffins (Gluten Free) recipe
Prep time: 10 min
Cook time: 20 min
Yield: 12 muffins
Cuisine: Global
Ingredients: 2 cups almond flour; ½ teaspoon baking soda; 1 cup fresh blueberries; 3 eggs; 2 ½ teaspoons vanilla extract; 1 teaspoon lemon zest; ¼ cup confectioners’ sugar

by Adolfo Soto 1 year ago

2.6 (9)

20 minutes

158.6 kcal

9 g carbs

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Description

Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).

Ingredients

2 cups almond flour
½ teaspoon baking soda
1 cup fresh blueberries
3 eggs
2 ½ teaspoons vanilla extract
1 teaspoon lemon zest
¼ cup confectioners’ sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
2. Combine almond flour and baking soda in a large bowl.
3. Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

Nutrition Facts

serving: 12 muffins

calories: 158.6 kcal

carbohydrates: 9 g

protein: 6.1 g

saturated fat: 1.2 g

cholesterol: 46.5 mg

sodium: 70.2 mg

fiber: 2.5 g

sugar: 4.7 g