Almond Flour Blueberry Muffins
featuringCinnamon Pecan Nut Granola
Almond Flour Blueberry Muffins
Yonatan Pinhasov
12
10 minutes
12 minutes
174
Almond flour blueberry muffins are tender, fluffy, and bursting with fresh fruit flavor. They're perfect for a quick breakfast and make a delicious snack as well. Our granola adds a satisfying crunch that complements the softness of the muffin for a combination of textures in every bite.
These gluten free blueberry muffins are simple to whip up and full of sweet, nutty flavor. They are low in carbs, making them excellent keto blueberry muffins that won’t set you off track from your goals. You can easily customize them with your favorite toppings, such as a sprinkle of cinnamon or a drizzle of almond butter for an extra indulgent treat. These low carb almond flour muffins can work as a base for your favorite flavors. You can make them into mini muffins, use a different berry, or even swap the blueberries for sugar free chocolate chips.
Ingredients
1 1/2 cups blanched finely ground almond flour
1 cup Cinnamon Pecan Nutrail Granola, divided
½ cup low carb granular sweetener
2 teaspoons baking powder
¼ teaspoon salt
2 Tablespoons unsalted butter, melted
2 tablespoons coconut oil, melted
⅓ cup plain Greek yogurt
2
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/2 cup fresh blueberries
Directions
Preheat the oven to 350°F and prepare 12-cup muffin tin with paper liners and cooking spray, then set aside.
In a large mixing bowl, whisk almond flour, 3/4 cup of granola, sweetener, baking powder and salt until well combined. Whisk in the melted butter, coconut oil, yogurt, eggs, and vanilla.
In a small bowl, toss the blueberries in cornstarch to lightly coat. Fold them into the batter until just combined. Overmixing can cause them to break apart.
Fill each prepared muffin cup 2/3 of the way full. Top with a few blueberries if desired, and a sprinkle of the remaining 1/4 cup of granola.
Place into the oven and bake for 12-15 minutes or until a toothpick placed into the center comes out mostly clean. Almond flour baked goods are softer than wheat flour goods until cooled, so allow 15 minutes to cool before serving.