Impossibly Fluffy Almond Flour Blueberry Muffins

Name: Impossibly Fluffy Almond Flour Blueberry Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups (184 g) blanched almond flour; ½ cup (68 g) tapioca starch (may sub cornstarch or white rice flour); 2 teaspoons baking powder; ¼ teaspoon salt; 1 cup (190 g) fresh blueberries (may sub frozen); 1 tablespoon lemon zest; 2 large eggs (room temp); ¼ cup (55 g) oil (any preferred); ¼ cup (85 g) honey (or pure maple syrup); 1 teaspoon lemon extract; optional coarse turbinado sugar (for topping)

5 steps

Prep:5minCook:20min

When making muffins with almond flour, it can be difficult to achieve a light, fluffy tender texture...until now! Say goodbye to the dense and heavy baking blues with these gluten-free almond flour blueberry muffins. After testing many variations, I found the secret to making grain-free muffins impossibly fluffy. I'll show you how.

Updated at: Mon, 09 Dec 2024 07:30:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories236.4 kcal (12%)

Total Fat16.4 g (23%)

Carbs18.9 g (7%)

Sugars10.3 g (11%)

Protein5.7 g (11%)

Sodium170.4 mg (9%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

184gblanched almond flour

½ cuptapioca starch

may sub cornstarch or white rice flour

2 teaspoonsbaking powder

¼ teaspoonsalt

1 cupfresh blueberries

may sub frozen

1 tablespoonlemon zest

¼ cupoil

¼ cuphoney

1 teaspoonlemon extract

turbinado sugar

optional, coarse, for topping

Instructions

Step 1

Preheat the oven to 350ºF. Line standard-size muffin cups with 10 paper liners or grease with nonstick cooking spray. Set aside.

Step 2

In a large bowl, whisk together the almond flour, tapioca starch (or substitute), baking powder, and salt. Gently stir in the blueberries and lemon zest.

Step 3

In a small bowl whisk together the eggs, oil, honey and extract. Stir gently into the dry mixture until all the ingredients are combined and no flour pockets remain.

Step 4

Use a large trigger scoopto distribute the batter between the muffin cups or fill each cup about ⅔ full. If desired, sprinkle the tops with turbinado sugar.

Step 5

Bake for 20 minutes, rotating the pan halfway through. The muffins are done with the middles gently bounce back and a toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes, then transfer to wire rack to cool completely.

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