The most delicious blueberry muffins ever. Also happen to be dairy-free and gluten-free as well. So easy to make and another one bowl wonder. If you have 5 minutes to mix a few ingredients in a bowl, you can definitely make these. Baking doesn’t have to be intimidating, it can be easy and fun too.
Almond Blueberry Muffins
Ingredients
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened almond milk or any
- 4 tablespoons oil I use avocado or coconut oil but any will work
- ½ cup maple syrup or to taste
- 3 cups blanched almond flour
- 1 teaspoon baking soda
- 3/4-1 cup fresh blueberries
Instructions
- Pre-heat oven to 350F. In a bowl whisk your wet ingredients. Add your almond flour and baking soda and stir with a spatula.
- Fold in the blueberries and gently mix so you don’t smush them. Line or spray a muffin tin and add batter 3/4 of the way in each one.
- Give your pan a little shake and bake for 20-25 minutes or until a toothpick comes out clean. Mine took 25 minutes exactly. Enjoy.
Video
Notes
You can use any liquid sweetener and it’s always to taste. Blueberries should be fresh not frozen or else they will dye your muffin completely if frozen. You can use any plant-based or any milk of choice. My almond flour is blanched and the best value for it is at Costco. It is fine and light pale yellow in colour but any will work. You can also add raspberries or any other fruits too. You can add walnuts or even make these chocolate-chip instead. The world is your oyster.
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