Almond Flour Blueberry Muffins

Hello Gorgeous! Yes, I’m talking to you, dear reader, and also to this delicious low carb, gluten free, healthy, nutritious, satisfying, lightly-sweet wonderful muffin! It’s delicious for breakfast, to take with you to snack on at the office, to enjoy as an afternoon snack or an after dinner something a little sweet. The recipe makes 9 muffins and if you want to bake more, simply double the recipe. There are lots of substitutions in the ingredients if your preferences are one over the other to make these beauties!  These muffins work well with other berries as well!  

Almond Flour is an antioxidant, rich in VitE (heart health) and magnesium (blood sugar blood pressure support) and it is naturally gluten free.

Hemp Hearts are rich in essential fatty acids, are a high-quality plant-based protein source, support immune system, heart health and blood pressure balance, bone health, muscle and nerve function, contain VitB complex, phosphorus, potassium, magnesium, calcium, iron and zinc.

Cinnamon is a powerful antioxidant, an anti-inflammatory, an antibacterial and an anti fungal. It can reduce bad cholesterol (LCL) and triglycerides, balances blood sugar and research is being done to show that cinnamon supports brain health and reduces cognition decline.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Almond Flour Blueberry Muffins goodness and tag my IG account #RenataCollective or leave a comment with your thoughts.

Prep Time: 7 minutes / Cook Time: 25 minutes / Makes: 9 Muffins

Ingredients

  • 3 Eggs

  • 1/3 Cup Cottage Cheese – alternate: ricotta cheese

  • 2 Tablespoons Unsweetened Applesauce – alternate: Non-dairy or dairy milk

  • ¼ Cup Vegan Butter – melted - alternate: dairy butter

  • 2½ teaspoons Vanilla

  • 1 1/3 Cup Almond Flour

  • ¼ Cup Coconut Flour – alternate: brown rice flour

  • ¼ Cup Coconut Sugar – alternate: a granulated sweetener of your choice

  • 2 Tablespoons Hemp Hearts

  • 2 teaspoons Ground Cinnamon

  • 1 teaspoon Baking Powder

  • ½ Cup Fresh Blueberries – alternate: frozen blueberries (do not thaw, put them in the batter frozen)

How It’s Made

  • Preheat your oven to 350°F.

  • Prepare a muffin tin with paper or silicon liners. The recipe makes 9 muffins.

  • In a medium sized bowl, whisk the eggs until whites and yolks are combined well.

  • Add in the applesauce or milk, butter and vanilla.  Give this a good whisk to combine the wet ingredients.  

  • Add in the almond and coconut or rice flours, coconut sugar, hemp hearts, cinnamon and baking powder. Stir just until combined.

  • Add in the blueberries and gently mix them in.

  • Spoon batter into the muffin cups and top with some extra blueberries in you wish, pressing them into the batter slightly.  

  • Bake for 25 minutes and check them. A sharp knife, toothpick or cake tester poked into a muffin should come our clean. A few crumbs are ok, but gloppy batter means they need more time. If hat’s the case, bake for another 5 minutes and check again. The muffins should be toasty brown in places.

  • Let the muffins cool before eating as baking with almond flour results in soft baking and they will crumble easily. They become sturdier as they cool.

  • Keep them in an airtight container on your counter for a couple of days, then keep them in the fridge. A quick 15 seconds in the microwave heats them up perfectly if you want a warm treat.

Enjoy!

Baked Goods, Breakfast, Budget Friendly, Dessert, Gluten Free, Gift giving, Healthy eating, Snacks, VegetarianRenata RichardsonAlmond Flour Blueberry Muffins, antioxidant, heart health, plant-based protein, gluten freeComment