Gluten-Free Almond Flour Blueberry Muffins
Description
These Almond Flour Gluten‑Free Blueberry Muffins are everything I want in a weekday bake — soft, fluffy, lightly sweet, and packed with juicy blueberries. They’re made with simple pantry staples, come together in one bowl, and stay moist thanks to almond flour and a touch of applesauce. Perfect for busy mornings, after‑school snacks, or a quick something sweet with coffee
Ingredients
Instructions
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Preheat oven to 350 degrees.
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In a small bowl, mix together dry ingredients: gluten-free all-purpose flour, almond flour, coconut flour, salt, baking soda, and baking powder.
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In a separate bowl, mix together wet ingredients: applesauce, oil, eggs, and maple syrup.
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Combine wet ingredients slowly with dry ingredients until mixed.
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Stir in blueberries.
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Grease muffin tin. Spoon mixture into 12 cups.
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Bake for 18-22 minutes or until done to liking.
Nutrition Facts
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 1.5g8%
- Sodium 210mg9%
- Total Carbohydrate 11g4%
- Dietary Fiber 2.5g10%
- Sugars 2g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Using regular syrup will increase the calories to 190, carbs to 14gm, and sugar to 5gm.
