Sweet, fluffy, grain-free almond flour blueberry muffins with the right texture! This easy recipe is great for breakfast, snack, or dessert.
– 3 eggs– ½ cup pure maple syrup– 1 teaspoon pure vanilla extract– 2 cups almond flour– ½ cup tapioca flour– 1 teaspoon baking powder– 1 teaspoon sea salt*– 1 ½ cups fresh blueberries– Zest of 1 lemon optional
Ingredient
1
Pre-heat the oven to 350°F and line a muffin pan. Recipe yields 8 large or 10 tiny muffins.
Direction
2
Whisk eggs, pure maple syrup, and vanilla extract in a large bowl.
Mix almond flour, tapioca flour, baking powder, and salt in a separate basin.
3
Add the dry ingredients to the wet components and whisk until a thick batter forms.
4
Toss the blueberries in 1 tablespoon of tapioca flour, then add them to the muffin batter and whisk until evenly distributed.
5
Fill the muffin tin with batter, at least halfway up the paper liners. Top with blueberries if desired.
6
The muffins should test clean and have golden brown tops after 28–35 minutes on the centre rack of the preheated oven.
7
Use an instant read or meat thermometer to check the muffins' interior temperature. Muffins are done when they reach 190–200 degrees Fahrenheit.