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These Blueberry Almond Flour Muffins are the perfect low carb breakfast or snack option, packed with healthy fats from almond flour and antioxidants from blueberries.
10 minutes
20-25 minutes
Ingredients:
1 cup Almond flour
1/2 cup Unsweetened almond milk
2 eggs Eggs
1 tablespoon Vanilla extract
1 teaspoon Baking powder
1/4 teaspoon Salt
Blueberries
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. In a large bowl, whisk together almond flour, baking powder, and salt. In another bowl, whisk together almond milk, eggs, and vanilla extract. Gently fold the wet ingredients into the dry ingredients until just combined. Fold in blueberries.
- Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the tin.
