Gluten Free Blueberry Muffins ~Made with Almond Flour
Try this Gluten Free Blueberry Muffins ~Made with Almond Flour recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 2 eggs
- dash of salt
- 2 egg whites
- 1 tbs. lemon juice
- 2 c. almond flour
- 1/4 c. raw honey
- 1/2 teas. baking soda
- 1 teas. vanilla extract
- 2 tbs. coconut oil
- 1 c. blueberries. (i use my frozen blueberries)
- Carbohydrate 1.01810833333333 g
- Cholesterol 0.816666666666667 mg
- Fat 0.189016666666667 g
- Fiber 0 g
- Protein 1.27529166666667 g
- Saturated Fat 0.111883333333333 g
- Serving Size 1 1 Serving (26g)
- Sodium 43.4868333333333 mg
- Sugar 1.01810833333333 g
- Trans Fat 0.0185375 g
- Calories 11 calories
Beat the eggs until frothy and then add all the other ingredients except for the blueberries. A blender actually works best for this recipe, but you can use a mixer as well.Blend or mix until there are no lumps. In the blender that takes about 30 seconds.Pour out of the blender and into a bowl.Using a spatula, gently fold in the blueberries.Grease or line one muffin tin with papers and pour batter over.Bake at 350 for 25 minutes, or until golden brown and inserted tooth pick comes out clean.This recipe for gluten free blueberry muffins makes 12 servings.
