Impossibly Fluffy Almond Flour Blueberry Muffins

When making muffins with almond flour, it can be difficult to achieve a light, fluffy tender texture...until now! Say goodbye to the dense and heavy baking blues with these gluten-free almond flour blueberry muffins. After testing many variations, I found the secret to making grain-free muffins impossibly fluffy. I'll show you how.

Prep Time 5

Cook Time 20

Total Time 25

Servings

Author Melissa Erdelac

Ingredients

2 cups (184 g) blanched almond flour
½ cup (68 g) tapioca starch may sub cornstarch or white rice flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup (156 g) fresh blueberries may sub frozen
1 tablespoon lemon zest
2 large eggs room temp
¼ cup (55 g) oil any preferred
¼ cup (85 g) honey or pure maple syrup
1 teaspoon lemon extract
optional coarse turbinado sugar for topping

Instructions

Preheat the oven to 350ºF. Line standard-size muffin cups with 9 paper liners or grease with nonstick cooking spray. Set aside.
In a large bowl, whisk together the almond flour, tapioca starch (or substitute), baking powder, and salt. Gently stir in the blueberries and lemon zest.
2 cups blanched almond flour, ½ cup tapioca starch, 2 teaspoons baking powder, ¼ teaspoon salt, 1 cup fresh blueberries, 1 tablespoon lemon zest
In a small bowl whisk together the eggs, oil, honey and extract. Stir gently into the dry mixture until all the ingredients are combined and no flour pockets remain.
2 large eggs, ¼ cup oil, ¼ cup honey, 1 teaspoon lemon extract, optional coarse turbinado sugar
Use a large trigger scoopto distribute the batter between the muffin cups or fill each cup about ¾ full. If desired, sprinkle the tops with turbinado sugar.
Bake for 20 minutes, rotating the pan halfway through. The muffins are done with the middles gently bounce back and a toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

Storing and Freezing

Store cooled muffins in an airtight container up to 3 days. For longer storage, freeze up to 2 months. Wrap individually in plastic wrap and transfer to ziplock freezer bag.

Nutrition