Almond Flour Blueberry Muffins (Gluten Free)

Almond Flour Blueberry Muffins (Gluten Free)

by Adolfo Soto 6 months ago
2.6 (9)
20 minutes
158.6 kcal
9 g carbs
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. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
  2. 2. Combine almond flour and baking soda in a large bowl.
  3. 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. 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