Blueberryalmondfarinamuffins Recipes

ALMOND FLOUR BLUEBERRY MUFFINS

Almond Flour Blueberry Muffins image

Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.

Provided by Erin

Time 30m

Number Of Ingredients 11

Ingredients

2 1/2 cups almond flour
3/4 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup maple syrup
1/3 cup milk of choice
1 tbsp coconut oil (melted)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup blueberries (divided)

Steps:

Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
Stir flour, cinnamon, baking soda, and salt together in a large bowl.
In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.

Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 148 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

ALMOND FLOUR BLUEBERRY MUFFINS

Almond Flour Blueberry Muffins image

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.

Provided by Take Your Health Back Now!

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Almond Flour Blueberry Muffins Best Ever image

I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.

Provided by Lighthouse Rita

Categories Breakfast

Time 33m

Yield 24 mini muffins, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup organic sugar
2 eggs
3 tablespoons olive oil or 3 tablespoons canola oil
2 tablespoons honey
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup blueberries

Steps:

Preheat oven 350 degrees.
Mix dry ingredients.
Mix liquid ingredients in separate bowl.
Add liquid ingredients to dry ingredients and gently mix.
Gently fold in blueberries.
Put into prepared muffin cups.
If making mini muffins cook for 15 minute or when toothpick comes out clean.
If making big muffins cook for 20-23 minute or when toothpick comes out clean.
Cool for 5 minutes and enjoy. Yum!

Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4

BLUEBERRY MUFFINS

Blueberry Muffins image

Provided by Ina Garten

Time 40m

Yield 20 muffins

Number Of Ingredients 10

Ingredients

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Steps:

Preheat the oven to 350 degrees. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
Bake the muffins for 20 to 25 minutes, until golden brown.

BLUEBERRY ALMOND FARINA MUFFINS

Blueberry Almond Farina Muffins image

The farina makes these muffins special. Feel free to use vanilla extract if you are not fond of almond extract. I have never tried it, but I imagine these would work well with cranberries too. Times are approximate. Thanks to Jen for putting this recipe in her best of 2008 cookbook!

Provided by Maito

Categories Breads

Time 35m

Yield 12-16 muffins, 12-16 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup chopped almonds (or walnuts or pecans)
1 cup farina (cream of wheat, any type)
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup 1% low-fat buttermilk
1 large egg
1 1/2 teaspoons almond extract
1/2 cup Smart Balance butter spread or 1/2 cup other regular tub margarine, melted
1 cup blueberries (a 6 oz. package, (or more)

Steps:

Preheat oven to 400 degrees F.
Combine ingredients for topping and set aside.
Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
Take out 1 TBSP of the dry mixture and coat the blueberries.
Combine wet ingredients.
Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
Fill cups of muffin pan 3/4 full, and sprinkle with topping.
Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.

Nutrition Facts : Calories 228.4, Fat 8.3, SaturatedFat 1.9, Cholesterol 16.3, Sodium 332.8, Carbohydrate 34.3, Fiber 1.2, Sugar 15.5, Protein 4.3

BLUEBERRY & ALMOND MUFFINS

Blueberry & Almond Muffins image

A delicious, extremely easy and healthy recipe perfect for adults and kids alike!

Provided by gazelleie

Time 45m

Yield Makes Muffins

Number Of Ingredients 8

Ingredients

100g ground almonds
100g caster sugar
2 eggs
100g self-raising flour
1 tbsp milk
100g butter
3 drops vanilla essence
3 small handfuls of blueberries

Steps:

Preheat oven to 180c/fan.
To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
Next, in a large separate bowl cream the butter until soft and creamy.
Then scrape the almond paste into the butter and mix thoroughly.
Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)

Banana Blueberry Almond Flour Muffins (Gluten-Free) image

Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!

Provided by jessafries

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 cup almond meal
½ teaspoon ground flax seed
½ teaspoon chia seeds
¼ teaspoon baking soda
2 eggs
1 tablespoon honey
½ teaspoon apple cider vinegar
½ ripe banana
¾ cup fresh blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 20.2 g, Cholesterol 93 mg, Fat 8 g, Fiber 1.2 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 116.5 mg, Sugar 9 g

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