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–+ servings
dreamcaketrue

Gluten Free Blueberry Muffins

Moist and delicious GF blueberry muffins
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Prep Time 5 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 249 kcal

Ingredients
 

  • 3 cups Almond flour
  • 1 teaspoon Baking soda
  • ¼ teaspoon Salt
  • ⅓ cup Vegetable oil, Any kind will work
  • 3 Large eggs, Room Temperature
  • ½ cup Maple syrup
  • ½ teaspoon Vanilla extract
  • ⅓ cup Un-sweetened almond milk, Or any non-dairy milk
  • 1 tablespoon Lemon juice, Freshly squeezed
  • 1 teaspoon Lemon zest
  • 1 cup Fresh blueberries, If frozen, DO NOT THAW
  • ¼ cup Coarse brown sugar for sprinkle., Optional

Instructions
 

  • Preheat the oven to 350°F, and line a 12-cup muffin pan with muffin liners.
  • Sift the almond flour, baking soda, and salt. Set aside.
    3 cups Almond flour, 1 teaspoon Baking soda, ¼ teaspoon Salt
  • In a separate bowl, mix the eggs, oil, almond milk, lemon juice, maple syrup, vanilla extract, and lemon zest.
    ⅓ cup Vegetable oil, 3 Large eggs, ½ cup Maple syrup, ½ teaspoon Vanilla extract, ⅓ cup Un-sweetened almond milk, 1 tablespoon Lemon juice, 1 teaspoon Lemon zest
  • Using a spatula, fold in the blueberries. DO NOT OVERMIX.
    1 cup Fresh blueberries
  • Sprinkle the top with coarse brown sugar
    ¼ cup Coarse brown sugar for sprinkle.
  • Fill the muffin liners to ¾ capacity, and bake for 40-45 minutes. Mine were ready after 40 minutes. Let cool in the pan for 10 minutes, then transfer the muffins to the cooling rack.

Nutrition

Calories: 249kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 141mgPotassium: 32mgFiber: 3gSugar: 9gVitamin A: 0.4IUVitamin C: 1mgCalcium: 74mgIron: 1mg
Keyword DAIRY FREE MUFFINS, GF, GF BAKING, GF MUFFINS
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