Best Blueberry Almond Muffins Recipes

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients.
• Mix liquid ingredients in separate bowl.
• Add liquid ingredients to dry ingredients and gently mix.
• Gently fold in blueberries.
• Put into prepared muffin cups.
• If making mini muffins cook for 15 minute or when toothpick comes out clean.
• If making big muffins cook for 20-23 minute or when toothpick comes out clean.
• Cool for 5 minutes and enjoy. Yum!

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

EGGLESS BLUEBERRY MUFFINS WITH APPLESAUCE, ALMOND MILK, AND ALMOND FLOUR

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

BLUEBERRY MUFFINS WITH ALMOND STREUSEL

Steps:

• Preheat oven to 400.
• Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
• Make a well in center of mixture.
• Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
• Add yogurt mixture to flour mixture.
• Stir just until moist.
• Gently fold in blueberries.
• Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
• Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
• bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
• Cook in pans 10 minutes on a wire rack.
• remove from pans.
• Serve warm or at room temperature.

ALMOND, ORANGE, AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• In large bowl, mix together eggs, oil, sugar, vanilla, blueberries, orange zest, orange juice, and cinnamon.
• In a separate bowl, sift together flour, almond meal, baking powder, and salt.
• Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix the batter.
• Spoon the batter into oiled muffin tins and bake until golden brown. 20 to 25 minutes for standard tins, 12-15 minutes for mini tins.
• Makes 24-36 mini muffins or 12-18 standard.
• Enjoy!

BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
• Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

FLOURLESS ALMOND-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
• Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
• Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
• Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
• Do Ahead
• Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

BLUEBERRY & ALMOND MUFFINS

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

BLUEBERRY ALMOND FARINA MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Combine ingredients for topping and set aside.
• Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
• Take out 1 TBSP of the dry mixture and coat the blueberries.
• Combine wet ingredients.
• Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
• Fill cups of muffin pan 3/4 full, and sprinkle with topping.
• Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.

EASY GLUTEN FREE BLUEBERRY MUFFINS WITH ALMOND FLOUR

Steps:

• Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.
• In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.
• In a small bowl, whisk eggs, maple syrup, and oil.
• Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.
• Fold in the blueberries and lemon zest.
• Divide the batter equally in the prepared muffin tin.
• Sprinkle with sliced almonds (if using).
• Bake 32-35 minutes or until muffins turn golden brown.
• Let it cool for 5 minutes and serve while it is still warm.

MY HONEY'S BLUEBERRY ALMOND FLOUR MUFFINS

Steps:

• Preheat oven to 350f.Spray a muffin pan with butter cooking spray. mix all dry ingredients together well in a large mixing bowl.. Beat eggs well. now mix wet ingredients together,mix well...
• mix wet and dry ingredients together,fold in Blueberries.. drop into muffin pan till3/4 full. put in oven.Bake for 15 min My honey puts butter on them when she eats them.

THE BEST ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Pre-heat oven to 350°F.
• Place all ingredients excluding blueberries into your food processor and blend until smooth.
• Once completely mixed fold in blueberries.
• Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
• Evenly scoop batter into muffin tin.
• Bake for 25 minutes.
• Remove from oven and place on cooling rack.
• Enjoy!

LOW CARB ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• COUNTING CARBS CAN BE DIFFICULT IF YOU CAN'T SATISFY YOUR SWEET TOOTH EVERY NOW AND THEN. So I created this tasty dessert to have without guilt. Preheat oven to 325 degrees F. Line with paper liners and spray a 12 cup muffin tin with non stick cooking spray. Set aside till needed.I used Super fine Almond Flour & organic Chia seeds.
• Add all the dry ingredients to a medium size bowl. Almond flour, chia seeds, baking soda and salt. Stir and whisk together to combine, and set aside till needed.
• Now add wet ingredients to a separate larger bowl, the eggs, oil, buttermilk & splenda & beat till blended together.
• Next add in half of the chia seed mixture, and beat till blended together. Repeat and beat again till all is blended well.
• Remove beater and switch to a large spoon. Add in the nuts and Blueberries, and carefully stir the blueberries into the batter.NOTE YOU CAN ADD HALF OF THE BERRIES & NUTS INTO THE BATTER, THEN ADD THE REMAINDER ON TOP. Or add extra nuts & berries on top being mindful that this will add additional CALORIES.
• Spoon batter evenly between each of the 12 muffin cups. Add extra nuts and berries on top IF DESIRED . Bake in preheated 325 degree F. oven for about 25 to 30 minutes. Remove from oven allow to cool and serve. My helper could not wait until they cooled completely, she had one almost immediately.

ALMOND FLOUR BLUEBERRY NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
• Mix almond flour, baking soda, and salt together in a bowl.
• Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY-ALMOND STREUSEL MUFFINS

Steps:

• Heat oven to 400ºF.
• Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl.
• Cut in 2 Tbs butter until mixture is crumbly, then stir in chopped almonds and set aside.
• Combine 2 cups flour, baking powder, salt, sugar, and lemon zest in a large bowl.
• Add the blueberries and toss gently to combine.
• Make a well in the center of the flour mixture.
• Combine the eggs, milk and 1/2 cup melted and cooled butter.
• Pour into the center of the well and stir just until dry ingredients are moistened.
• Spoon batter into greased muffin pans, filling 2/3 full.
• Sprinkle evenly with almond mixture.
• Bake for 15-20 min or until muffins are golden.
• Remove from pans immediately.

FLOURLESS ALMOND-BLUEBERRY MUFFINS

Steps:

• Preparation Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
• Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
• Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
• Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
• Do Ahead
• Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

BLUEBERRY ALMOND MUFFINS

Steps:

• 1. Preheat the oven to 350. Lightly butter the muffin tins. In the bowl of a mixer, with a paddle attachment, cream the sugar, butter, zest, baking powder, baking soda and salt on low until softened. Then on medium till light and fluffy, scraping down the sides of the bowl as necessary. 2. Add the eggs one at a time mixing after each. Pour in the buttermilk and mix on low till combined. 3. Add the flour in 3 batches turning of the mixture between each addition and mixing slowly till just combined. 4. Remove bowl from mixer and fold in the fruit by hand. 5. If making the topping, in a small bowl whisk the egg white till frothy. Add the sugar, cinnamon and almonds. 6. Spoon the batter into the muffin tins filling the cups to the rim. Spoon about a tablespoon of the topping on each muffin. 7. Bake for 20 to 25 minutes until the topping is nicely browned and the muffins are firm to the touch.