Ingredients
- 1 cup blanched almond flour
- 1 pinch salt
- ½ cup coconut milk
- 1 large egg, at room temperature
- 2 tablespoons coconut oil, melted
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- ¼ cup blueberries
- ¼ cup chopped nuts
Reasons You'll Love It
These muffins are a delicious way to enjoy a gluten-free treat that feels indulgent yet wholesome. The combination of blueberries and nuts adds both natural sweetness and a satisfying crunch, making each bite delightful and nutritious.
Pro Kitchen Tips
- Use fresh or frozen blueberries, but if frozen, toss them lightly in flour to prevent sinking.
- Make sure to measure almond flour accurately by spooning it into the cup and leveling it off.
- Avoid overmixing the batter to keep the muffins light and tender.
- Make sure to measure almond flour accurately by spooning it into the cup and leveling it off.
- Avoid overmixing the batter to keep the muffins light and tender.
Directions
Gently heat your oven to 350°F (175°C) and either line a 12-cup muffin tin with paper liners or use a silicone one. In a bowl, combine the almond flour, baking soda, and salt. In another bowl, whisk together the coconut milk, egg, coconut oil, honey, and vanilla until smooth. Pour the dry ingredients into the wet and gently mix them with a rubber spatula—try not to overdo it. Then, carefully fold in the blueberries and nuts. Spoon the batter evenly into the muffin cups and bake for about 20 to 25 minutes, until the tops feel springy when you press them lightly. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to finish cooling.
Best Pairings For This Dish
Enjoy these muffins warm with a spread of butter or a drizzle of honey for extra sweetness. They also pair wonderfully with a cup of tea or coffee, making them perfect for breakfast or a midday snack.
How To Freeze This Dish
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature when ready to eat.
Frequently Asked Questions
Can I substitute the coconut milk with another type of milk?
Yes, you can use almond milk, regular milk, or any other plant-based milk as a substitute.
What type of nuts work best in this recipe?
Walnuts, pecans, or almonds work well, but feel free to use your favorite chopped nuts.
How do I store the muffins to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the muffins?
Yes, these muffins freeze well. Wrap them individually and freeze for up to 3 months.
What can I use instead of raw honey?
Maple syrup or agave nectar are good liquid sweetener alternatives.
How do I know when the muffins are fully baked?
The tops should feel springy to the touch, and a toothpick inserted in the center should come out clean.
Can I make this recipe dairy-free?
Yes, using coconut milk and coconut oil makes this recipe completely dairy-free.
Is it okay to use frozen blueberries?
Yes, but gently fold them in without thawing to avoid turning the batter blue.
