Blueberry Almond Flour Muffins (Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 231.7
- Total Fat: 17.6 g
- Cholesterol: 25.8 mg
- Sodium: 96.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.4 g
- Protein: 6.4 g
View full nutritional breakdown of Blueberry Almond Flour Muffins (Gluten Free) calories by ingredient
Number of Servings: 12
Ingredients
-
2 eggs
1/3 cup honey
4 tablespoons melted butter
1 teaspoon vanilla
3/4 teaspoon baking soda)
2 1/2 cups almond flour
1 1/2 cups fresh blueberries
Directions
Procedure:
Preheat oven to 325°F. Place unbleached muffin cups in muffins pans.
In a medium mixing bowl use either a whisk or electric mixer and combine the eggs, honey, butter, vanilla, baking soda.
With a spatula fold in the almond flour and blueberries.
Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amongst the 12 muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!
Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown…cool a bit and chow down!
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BEBALANCED2012.
Preheat oven to 325°F. Place unbleached muffin cups in muffins pans.
In a medium mixing bowl use either a whisk or electric mixer and combine the eggs, honey, butter, vanilla, baking soda.
With a spatula fold in the almond flour and blueberries.
Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amongst the 12 muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!
Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown…cool a bit and chow down!
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BEBALANCED2012.