Blueberry Almond Flour Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Course: Breakfast, Side Dish
Cuisine: American
Author: NOMaste Kitchen
  • 2 1/4 cups almond flour
  • 1 tsp baking soda
  • 1/4 cup coconut oil melted
  • 1/4 cup almond milk
  • 3 eggs
  • 3 tbsp honey
  • 1 tbsp lemon juice
  • 1 cup blueberries
  1. Preheat oven to 350F. Line a muffin pan with paper liners. Set aside.

  2. In a medium bowl, mix together almond flour and baking soda. Add melted coconut oil, almond milk, eggs, honey, and lemon juice - stir to combine. Gently fold in the blueberries.

  3. Use a large spoon to distribute batter evenly among the muffin cups - bake at 350F for approximately 18-20 minutes or until muffin tops become golden (for mini muffins, cook 12-14 minutes).

Recipe Notes

Storage: Store muffins in paper towel lined plastic container for up to 4 days (the paper towel will help to absorb excess moisture which may come from the blueberries).