Almond flour forms the entire base of these muffins, giving them a naturally tender, slightly nutty crumb without any wheat flour anywhere in the mix. A touch of cinnamon and vanilla rounds out the flavor, while maple syrup keeps things sweet without leaning on refined sugar. Juicy blueberries get folded in right before baking, bursting into pockets of fruit throughout each muffin as it bakes up golden on top. The batter comes together quickly in two bowls, and a splash of apple cider vinegar reacting with the baking soda helps give these a lovely rise despite the dense, moist crumb almond flour tends to produce. These are a genuinely solid pick for a gluten free breakfast or snack, and they hold up well for make-ahead batches you can grab all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon until evenly combined with no lumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
