Almond flour blueberry muffins

Almond flour blueberry muffins

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 155.0
  • Total Fat: 10.8 g
  • Cholesterol: 60.0 mg
  • Sodium: 82.3 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.2 g

View full nutritional breakdown of Almond flour blueberry muffins calories by ingredient
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Number of Servings: 12


    2 cups almond flour (227 grams)
    4 eggs
    2 tbs. agave
    1/2 tsp baking soda
    1 tsp apple cider vinegar
    2 cups blueberries


In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, agave and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about cup of batter at a time into paper lined muffin pan
Bake at 350 for 15 minutes, until slightly browned around the edges
Cool in the pan for hour
Serve with butter and raspberry jam

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user JENN9544.

TAGS:  Snacks |

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    this is not a sugary muffin, but a wholesome and filling one. thanks for the simple recipe! - 9/5/12

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  • Incredible!
    Yummy - 4/24/13

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  • Incredible!
    This is a great recipe. Finally, a satisfying, gluten free bread product that is also easy to make. Thank you! I did do a Spark Makeover on this due to lack of some ingredients. I used Bob's Red Mill GF All purpose Baking Flour (lowered calories and fat) and added 1/3 cup unsweetend Almond Milk, . - 3/3/13

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  • Very Good
    I changed these a bit since they sounded a little bland. I only did two eggs and then two egg whites, I added coconut extract and unsweetened coconut flakes and then I sprinkled a little bit of cane sugar on top. Next time I would add a bit of salt and less blueberries. - 1/29/13

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