Paleo Almond Flour Blueberry Muffins
This morning, I made some blueberry almond flour muffins! I was surprised with how well they turned out! I used Paleoaholic’s recipe for blackberry paleo muffins. I love the taste of the almond flour over the regular flour which is surprising. The texture was perfect and the muffins were moist! I’m all about a low carb/high protein breakfast muffin! These are perfect for breakfast, pre-workout, or even dessert!
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ALMOND FLOUR/LOW CARB/NO SUGAR ADDED BLUEBERRY MUFFINS!
Ingredients:
- 2 cups almond flour
- 4 eggs, 3 packets stevia in the raw
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 2 cups blueberries.
- Preheat oven to 350 degrees
- In a medium bowl mix baking soda and almond flour
- In a mixing bowl combine eggs, stevia, and vinegar
- Combine both until combined and add the berries
- Using a ¼ cup scoop out batter into a paper-lined a muffin pan
- Bake for 15min or until slightly browned
Cassie says
It’s gonna be hard not eating all of them 😉
Linda @ The Fitty says
Aw yeah, al about that low carb life 🙂
Kendall says
I love recipes with almond flour. I made your chocolate chip cookies and they were scrumptious.
ML Bishop says
Looks rad- I’m going to try making these with chopped strawberries.
Taralynn McNitt says
perfect season for it!
Amanda N Wedgewood says
Hi, I dont use or have stevia! I have pure cane maple syrup, pure cane sugar, local raw honey or unsweetened apple sauce. Will any of these make a good substitute for the Stevia? I am new to clean living and eating. Thank you for your time and reply! Amanda
Emily Weir says
I need to give these a try! I’ve been looking for a new breakfast option to mix it up. Any estimate on what the calories are for one?
Kristin C says
I’ve never baked with apple-cider vinegar, but I just bought some (for my skin, which is working quite well) so I can use it to make this recipe too, haha.
Anna says
Same here! It sounds like a cool recipe. Almond flour has so much more flavor than white or even wheat flour. It’s so buttery…Mmm! These look great!
Kristin C says
I’ll have to invest in some almond flour, then. 🙂
Gracious Store says
Yummy, a good recipe to try
Olivia says
Thanks to this recipe now I have an idea what to do with my almond flour at home. Almond flour is healthier than wheat. I’m really excited to bake and eat wholesome food.
Karen M. says
Very good recipe! I didn’t have stevia on hand so substituted less than a quarter cup of maple syrup. I also found that two cups of blueberries were way too much for my taste I doubled the other ingredients. Delicious! I decided to make a batch with no sweetener, also very good! Thank you so much! It is now in the rotation!
Laura says
I took a few liberties with the recipe and added coconut flour and greek yogurt. Yum! Probably didn’t need it but Greek yogurt is a staple in all my baking. It turned out amazing.
Louise Lavictoire says
how much of each
Kris bong says
How many muffins? 12 or 24
Maria Federmesser says
How much coconut flour did you use?
Jen says
I also made some adjustments based on what I had on hand. Sub 1/2C coconut flour, added 1/4C cashew yogurt and 1/4C apple sauce (coconut four will require add’l) wet ingredients).
Anonymous says
Absolutely delicious!
Cristina Stewart says
Do you have the nutrition info for this recipe? I am doing the Keto diet and I made these w walnuts and want to put the info in my app to keep track! Thank you!
Ana says
I used a Nutrition Calculator for the recipe, I know I really wanted to see the Nutritional info with this as well.
Calories 62
Total fat: 3.9g
Saturated fat: 0.6g
Cholesterol: 55mg
Sodium: 73mg
Total Carbohydrates: 4.6g
Dietary Fiber: 1.1g
Total sugars: 2.7g
Protein: 3g
Hope this helps!
Christel says
Hi which almond flour are you using? or how many muffins this recipe is for ? I’m wondering because when I calculated the calories with a scan nutrition calculator, it showed up 158 calories 12g fat, Carb 7g, and 6g prot
Anonymous says
Super helpful, thanks!
Anonymous says
Thank you
I needed the carbs per muffin
Dina says
They were delicious!!!
Taralynn McNitt says
Hi, Donna! It has to be almond flour. The meal won’t give you the same texture as almond flour.
Mike says
Just made these..pretty awesome!
Anonymous says
Nutritional count?
Mike says
Just made these..pretty awesome!
Jeanmarie says
Use almond blanch flour it has more cohesiveness.
Elicia says
Great recipe. Changed stevia to swerve 1 1/2 TBL. Whole milk Greek yogurt 1 TBL to egg mixture . Less berries. I used frozen, fresh are not in season. 😉
Elle says
Do I have to use apple cider vinegar?
Malorie Faulkner says
Can you use egg substitute if you have an egg allergy? Or would it completely change the taste?
Beverly says
Great recipe
Wendy says
Baked this but not sure how much stevia and I think I put too little and it has no taste. Have to bake extra 5 min. I might sprinkle some powder sugar on top ..