The Perfect Healthy Start

Finding a muffin that is both nutritious and incredibly moist can be a challenge, but these Almond Flour Blueberry Muffins nail it every time. Packed with protein and antioxidants, they are the ideal grab-and-go breakfast for busy mornings.

Ingredients

• 2 1/2 cups Super-fine Almond Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 3 Large Eggs
• 1/3 cup Pure Maple Syrup
• 1 tsp Vanilla Extract
• 1 cup Fresh Blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, beat the eggs, maple syrup, and vanilla extract until smooth and well combined.
4. Fold the wet ingredients into the dry ingredients until just combined, then gently stir in the fresh blueberries.
5. Divide the batter into the muffin cups and bake for 22-25 minutes until the tops are golden brown and a toothpick comes out clean.

Pro Tip

Toss your blueberries in a teaspoon of almond flour before adding them to the batter to prevent them from sinking to the bottom of your muffins!