Almond Flour Blueberry Muffins (Gluten Free)

Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can’t even tell they’re gluten free (yeah, yeah, I know, you’ve heard that one before).



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.

Step: 2

Combine almond flour and baking soda in a large bowl.

Step: 3

Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.


Per Serving: 159 calories; protein 6.1g; carbohydrates 9g; fat 11.6g; cholesterol 46.5mg; sodium 70.2mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.

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