Ingredients
- 1 cup blanched almond flour
- 1 pinch salt
- ½ cup coconut milk
- 1 large egg, at room temperature
- 2 tablespoons coconut oil, melted
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- ¼ cup blueberries
- ¼ cup chopped nuts
Why This Recipe Is So Good
These muffins are a delicious way to enjoy a gluten-free treat. Using almond flour adds a rich, nutty flavor and keeps them moist. The blueberries add a burst of natural sweetness and antioxidants, making each bite both tasty and nutritious.
Helpful Cooking Tips
- Make sure your almond flour is finely ground for the best texture.
- Gently fold in the blueberries to avoid breaking them and turning the batter purple.
- Use room temperature eggs and wet ingredients to help the muffins rise evenly.
- Gently fold in the blueberries to avoid breaking them and turning the batter purple.
- Use room temperature eggs and wet ingredients to help the muffins rise evenly.
Directions
Warm your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners or greasing a silicone one. In a bowl, combine the almond flour, baking soda, and salt. In another bowl, whisk together the coconut milk, egg, coconut oil, honey, and vanilla until smooth. Pour the wet ingredients into the dry and gently mix everything with a rubber spatula—try not to overdo it. Carefully fold in the blueberries and nuts. Spoon the batter evenly into the muffin cups and pop them in the oven. Bake for about 20 to 25 minutes, or until the tops bounce back when you press them lightly. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Best Pairings For This Dish
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a perfect breakfast or snack. For a fun twist, try spreading some cream cheese on top.
Best Storage Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to three months. Reheat gently before serving to restore their softness.
