Dairy Free Almond Flour Blueberry Muffins

Total time37 min

Prep time10 min

Cook time22 min

Dairy Free Almond Flour Blueberry Muffins

Almond flour forms the hearty, moist base of these muffins, giving them a naturally rich texture without any grains involved. Maple syrup lends warm sweetness while melted coconut oil keeps every bite tender, and a splash of almond milk rounds out the batter beautifully. Fresh blueberries burst throughout, adding little pockets of juicy flavor in every mouthful, and a touch of cinnamon brings cozy warmth to the whole recipe. The batter comes together quickly in two bowls, bakes up golden on top, and cools into muffins with a soft, springy crumb. It's an easy, satisfying bake to add to a dairy free rotation, perfect for breakfast or an anytime snack.

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Ingredients

12 servings

3 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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1 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
½ tsp ground cinnamon
3 large eggs
⅓ cup pure maple syrup
¼ cup coconut oil, melted and cooled
¼ cup unsweetened almond milk
1 tsp pure vanilla extract
1 tbsp apple cider vinegar
1 ½ cups fresh or frozen blueberries

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon until evenly combined with no lumps.

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