Almond-flour Blueberry Muffins

By Nikki Sheriff

Blueberry muffins are normally one of breakfast's highest calorie meals, but not this recipe! Using almond flour as a substitute for white flour, these muffins are tasty and healthy.

Almond-flour Blueberry Muffins
Ingredients
  • 1 cup almond flour

  • 3/4 cup all purpose flour

  • 1/2 cup light sugar (sugar/stevia blend)

  • 3/4 tsp baking soda

  • 1/4 tsp salt

  • 2 eggs

  • 4 TBSP butter, melted

  • 2 TBSP fat free milk

  • 1 tsp vanilla

  • 1 tsp fresh lemon zest

  • 1/3 cup fresh blueberries

Directions
  1. Preheat the oven to 350 degrees C.

  2. Place 12 baking cups into a muffin tin. Set aside.

  3. Whisk almond flour, flour, sugar, soda and salt together.

  4. Add eggs, butter, vanilla and zest. Mix well.

  5. Fold in the blueberries.

  6. Divide evenly amongst the baking cups, about halfway full.

  7. Bake 20-25 minutes, or until toothpick comes out clean.


Nutritional Facts

Servings
12
Calories 96
Total fat 4g
Sodium 143mg
Carbohydrates 14g
Dietary fiber 1.5g
Sugar 8g
Protein 2g

breakfast muffin blueberry

6 replies

Sybaelle
Sybaelle 2016-02-29 19:51:39 -0600 Report

Substitute monk fruit for the sugar blend and the sugar content will go down, making it a much better muffin with no bitterness.

Anonymous
Anonymous 2015-02-08 16:03:57 -0600 Report

These are delicious! My husband even loved them. A slight aftertaste from the light sugar (hence 4 stars rather than 5) but would definitely make them again!