Healthy Low-Glycemic Almond Flour Blueberry Muffins
These muffins offer a moist, tender crumb with a subtle nutty flavor from almond flour and bursts of fresh blueberries. Perfect for a quick, healthy breakfast that keeps blood sugar steady without sacrificing taste.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (200g) finely ground almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- ¼ cup (60ml) melted coconut oil (refined preferred for less coconut flavor)
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) unsweetened almond milk
- ¼ cup (50g) low-glycemic sweetener such as erythritol or monk fruit sweetener
- 1 cup (150g) fresh blueberries
- Optional: handful of chopped almonds or a sprinkle of cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease with coconut oil.
- In a large bowl, whisk together the almond flour, baking powder, and salt until evenly combined.
- In a separate bowl, beat the eggs lightly, then whisk in the melted coconut oil, almond milk, vanilla extract, and sweetener until smooth.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
- Fold in the fresh blueberries carefully to avoid breaking them up. Add chopped almonds or cinnamon if desired.
- Spoon the batter evenly into the prepared muffin tin, filling each about ¾ full.
- Bake for 20-25 minutes, starting to check at 20 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done.
- Let the muffins rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Use room temperature eggs and liquids for better mixing and rise. Avoid overmixing to prevent dense muffins. Thaw and drain frozen blueberries before use to avoid soggy batter. If muffins brown too fast but are raw inside, tent loosely with foil to finish baking. Spoon batter ¾ full to prevent overflow. Silicone liners can be used for easier cleanup and less greasing.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 3
- Sodium: 150
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 9
- Fiber: 3
- Protein: 6
Keywords: almond flour muffins, low-glycemic muffins, blueberry muffins, healthy breakfast, gluten-free muffins, low-carb muffins