Paleo Almond Flour Blueberry Muffins

Total time37 min

Prep time10 min

Cook time22 min

Almond flour forms the base of these muffins, giving them a moist, tender crumb with a naturally nutty flavor that pairs beautifully with juicy pockets of blueberries. Pure maple syrup sweetens the batter while melted coconut oil keeps things rich and moist without any heaviness. A touch of cinnamon and vanilla rounds out the flavor, and a splash of apple cider vinegar helps the batter rise into a perfectly domed, golden top. These bake up fast and freeze well, making them an easy grab-and-go breakfast or snack. It's a solid pick for a Paleo kitchen, satisfying that muffin craving with simple, wholesome ingredients you can feel good about.

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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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