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Almond Blueberry Muffin

PREP TIME: 10 minutes

COOK TIME: 20 minutes

SERVINGS: 12 muffins


· 1 cup frozen blueberries

· ¼ tsp sea salt

· 1 ½ tsp gluten free baking powder

· 1/3 cup creamy almond butter

· 1/3 cup unsweetened almond milk

· 2 ½ cups blanched almond flour

· 1 tsp cinnamon

· 3 large eggs (beaten)

· ¼ cup swerve sweetener


1. Preheat the oven to 355°F.

2. Grease 12 muffin cups. Set aside.

3. Put the dried blueberries in a bowl and add 3 cups boiling water. Cover the bowl and soak the blueberries for 5 minutes.

4. Drain the blueberries. Set aside.

5. Combine the salt, baking powder, swerve sweetener, cinnamon and almond flour in a large mixing bowl. Mix thoroughly.

6. Add butter, eggs and almond milk. Stir thoroughly to combine.

7. Fold in the blueberries.

8. Fill each muffin cup with the batter. The muffin cups should not be filled to the beam; leave at least 1 inch empty.

9. Arrange the muffin cups into a baking sheet and place the baking sheet into the oven.

10.Bake for about 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

11.Remove the muffins from the oven and leave them to cool.

12.Remove the muffins from the muffin cups and serve.


Nutritional Facts:

Per serving: 137 calories; 10.9 g total fat (1 g saturated fat); 47 mg cholesterol; 156 mg sodium; 48 mg potassium; 6.9 g carbohydrates; 2.9 g dietary fiber; 2.7 g sugars; 5.9 g protein.

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