Blueberry has been my favorite muffin flavor since I was little. My mom used to make those boxed muffin mixes sometimes on the weekends. (Yes, you read that right, I grew up in a roller rink! As a funny side note, my parents towed me around on skates before I could even walk!) So let’s jump in and make some healthier muffins to enjoy with your morning coffee that tastes even better than regular blueberry muffins. And they’re made with more nutritious ingredients too.
How to make these Almond Flour Blueberry Muffin recipe step by step
I really hope you enjoy these Almond Flour Blueberry Muffins! If you do get a chance to make this recipe, I’d love to hear from you in the comments. This helps to keep the blueberries evenly suspended in the batter when the tapioca starch lightly coats them. Mix together gently just until a thick batter forms. Step 5: Portion out the muffin batter into a muffin pan lined with paper muffin liners. I use 2 soup spoons from my silverware drawer, but a cookie scoop or ice cream scoop works as well. If you don’t want to use the paper liners, grease the pan very well with butter, ghee, coconut oil, or your choice of cooking spray. Step 6: Bake until the muffins are puffed in the center, golden brown, and a toothpick inserted comes out clean or with moist crumbs, (no batter). Transfer to a wire rack and cool completely to room temperature if you’re using the glaze. Otherwise, serve hot or warm with butter.
