Imagine biting into a perfectly moist, golden-brown muffin bursting with juicy blueberries, knowing it's completely dairy-free and packed with wholesome ingredients. These extraordinary Dairy-Free Blueberry Muffins made with almond and coconut flour are about to revolutionize your breakfast and snack game! Whether you're lactose intolerant, following a special diet, or simply looking for a healthier treat, these muffins promise to deliver incredible flavor without compromise.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/2 cup olive oil
- 3 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients and eliminate any lumps.
- In a separate medium bowl, whisk together maple syrup, olive oil, and eggs until well combined and slightly frothy. The mixture should have a smooth, consistent texture.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Mix just until the ingredients are incorporated.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter. Use a gentle folding motion to prevent crushing the berries.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. This allows room for the muffins to rise during baking.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin - it should come out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature eggs for better ingredient integration and a smoother batter.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- Toss blueberries in a little almond flour before adding to prevent them from sinking to the bottom.
- For extra flavor, add a teaspoon of vanilla extract or a sprinkle of lemon zest to the wet ingredients.
- If using frozen blueberries, do not thaw them - add directly to the batter to prevent color bleeding.
- For a crunchier top, sprinkle some sliced almonds or a bit of coconut sugar before baking.
- Check muffins a few minutes early to prevent over-baking, as alternative flour muffins can dry out quickly.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 6g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 55mg
