From Cookie and Kate
Almond Flour Blueberry Muffins (Gluten-Free)
- Time
- 40 min
- Makes
- 12
- Ingredients
- 10
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Ingredients
- 3 cups (270 grams) blanched almond flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup maple syrup or honey
- ¼ cup extra-virgin olive oil or melted unsalted butter
- 2 tablespoons lemon juice
- 4 eggs
- 1 cup blueberries (4 ½ ounces), fresh or frozen**
- ¾ teaspoon ground cinnamon
Nutrition
- Calories
- 235 calories
- Fat
- 10.3 g
- Serving size
- 1 muffin
- Fiber
- 1.2 g
- Sugar
- 10.1 g
- Sodium
- 175.5 mg
- Protein
- 5.4 g
- Trans fat
- 0 g
- Cholesterol
- 62 mg
- Carbohydrate
- 15.4 g
- Saturated fat
- 1.2 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.