Follow these steps for perfect results
almond flour
gluten-free baking powder
eggs
butter
softened
maple syrup
pure
almond extract
pure
vanilla extract
pure
coconut milk
full-fat, unsweetened
salt
blueberries
fresh or dried
Preheat oven to 350 degrees Fahrenheit.
Line 9 muffin tins or grease them with coconut oil.
In a large bowl, beat together the softened butter (or coconut oil), maple syrup (or honey), almond extract, vanilla extract, and coconut milk.
Beat in the eggs until well combined.
Add the almond flour, salt, and baking powder to the wet ingredients.
Beat until just combined, being careful not to overmix.
Gently fold in the blueberries.
Generously fill each muffin tin with the batter.
Bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Expert advice for the best results
For extra flavor, add a sprinkle of cinnamon or nutmeg to the batter.
Use parchment paper liners for easy cleanup.
Let muffins cool completely before storing to prevent sticking.
Everything you need to know before you start
10 minutes
Muffins can be made 1-2 days in advance and stored in an airtight container.
Serve warm on a plate, dusted with powdered sugar if desired.
Serve with a dollop of Greek yogurt or a side of fresh fruit.
Enjoy as a quick breakfast or a satisfying snack.
Perfect for brunch or a bake sale.
Pairs well with the sweetness and nuttiness of the muffins.
A refreshing complement to the blueberries.
Discover the story behind this recipe
Popular breakfast and snack item in American cuisine.
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