Gluten-free Almond Flour Blueberry Muffins

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purplekarma
Posted by
filed under Breads

Gluten-free Almond Flour Blueberry Muffins
 
Serving size: 1 each
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 179 (9% DV)
Fat: 11g (16% DV)
Carbohydrates: 24g (8% DV)
Protein: 6g (13% DV)
Description: Thick, moist, and really delicious! Sweetened with Lakanto Monkfruit. High in fiber and protein with no added fats or sugar.
Tags: Protein, healthy, Muffin, blueberry, gluten free, almond flour
Ingredients:  Makes 12 servings (12 each)
2  cups
 
1  cup
 
1-1/2  teaspoons
 
1/4  teaspoon
 
1/2  cup
 
 
2  teaspoons
 
1/3  cup
 
4  tablespoons
 
1  cup
 

Tip: For nutritional information on all the ingredients in Gluten-free Almond Flour Blueberry Muffins just click on each ingredient name. Then adjust the serving size for any Gluten-free Almond Flour Blueberry Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Preheat oven to 325.

Thaw blueberries, then rinse and drain. Or use fresh. Whisk all the dry ingredients together in a large bowl. Whisk the wet ingredients together in a smaller bowl. Pour wet into dry and mix with spatula. The batter will be thick. Fold in the blueberries.

Spray a 12-hole muffin pan with non-stick spray. Divide evenly.

Bake for 15 minutes, turning at 10 if needed. Or until toothpick comes out mostly clean. It may have little bits of dough on it. That's okay. Try not to overcook them; they'll be dry. Still tasty, but dry.
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