Mini Blueberry Muffins (Made with Almond Flour)
Mini Blueberry Muffins made with Almond Flour are a delightful twist on a classic treat. These bite-sized muffins combine the nutty richness of almond flour with the sweet burst of fresh blueberries, creating a light and fluffy texture perfect for breakfast or a snack. Baking these muffins fills your kitchen with an irresistible aroma, and their gluten-free nature makes them a healthier alternative without sacrificing flavor. Enjoy them warm or store them for later—either way, they’re sure to impress!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 mini muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with liners.
- In a large bowl, mix almond flour, baking powder, and salt until well combined.
- In another bowl, whisk together honey (or maple syrup), eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in fresh blueberries carefully.
- Spoon the batter into muffin cups, filling each about three-quarters full.
- Bake for 15-20 minutes or until golden brown and a toothpick comes out clean. Let cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (30g)
- Calories: 100
- Sugar: 5g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg