Can I use frozen blueberries?

Yes, use them straight from the freezer, and don't thaw them. This helps prevent too much bleeding from the juice.

How do you prevent the blueberries from sinking to the bottom of the muffins.

Coating the blueberries with the flour before mixing it into the batter prevents them from falling to the bottom. This is why we add the blueberries to the flour mixture before combining it with the wet ingredients.

Can I use a different oil instead of coconut oil?

Yes absolutely, butter, ghee or avocado oil would be good. Olive oil will work and will give the muffins a subtle fruity flavor.

Can you make these muffins vegan?

Yes! Simply use flax eggs in place of the regular eggs. To make three flax eggs, combine 3 tablespoons ground flaxseed with 6 1/2 tablespoon of water, stir and then let it sit for 5 minutes or so.

Can I use a different kind of flour instead of almond flour?

Honestly I haven't tried it but cashew flour is known to be one of the best and closest substitutes for almond flour. If you try it please leave a comment, let us know how it comes out.

Almond Flour Blueberry Muffins

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Author: Ingrid DeHart
Total Time: 40 minutes
Yield: 8 servings 1x

Description

These healthy, gluten free muffins are moist and tender, bursting with juicy blueberries. They are easy to make and have a lemony flavor that tastes like cake.

Ingredients

Scale

3 pastured eggs, room temperature
1/3 cup melted coconut oil 74 grams
1/4 cup lemon juice
1 1/2 Tablespoons lemon zest
1 cup almond flour 112 grams
2 Tablespoons coconut flour 15 grams
1/4 cup tapioca flour 30 grams
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1 1/4 cups fresh blueberries*
1 teaspoon organic vanilla extract
1/4 cup maple syrup

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Instructions

Take eggs out of the refrigerator to warm up.
Gently melt coconut oil and set aside to cool.
Grate lemon zest and squeeze lemon juice.
Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with 8 liners.
In a medium bowl mix together the almond flour, coconut flour, tapioca flour, baking soda and salt. Stir in the blueberries.
In a separate medium bowl whisk together the eggs, coconut oil, lemon juice and lemon zest, vanilla and maple syrup until combined.
Add the flour/blueberry mixture to the wet ingredients and mix until evenly combined. Don’t overmix.
Fill each muffin cup to the top with batter and bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack.
Store at room temperature for 3 days or in the refrigerator for 5 days. Can be frozen for 1 month.