I’m home with my four kids right now as we wait out the Coronavirus pandemic, and we are trying to make the best of our time (and fight our boredom!) by doing some things we don’t always have time for otherwise. Today we baked together! Three of my four kiddos helped me with these blueberry muffins. They are such a yummy treat and one that you can feel good about eating because they are good for your body too! Let’s get started!Jump to Recipe
First, assemble your kitchen crew and ingredients, and then line a muffin tin with papers or spray with cooking spray.
Then, mix the dry ingredients together in a medium bowl.
Next, mix the wet ingredients together in another bowl.
Then, pour the wet ingredients into the dry and mix until they just come together. Fold in the blueberries gently and watch the batter get beautiful purple streaks.
Fill the muffin cups about 2/3 full. This recipe makes 12 small muffins or 10 bigger muffins.
Bake at 350° for about 20 minutes, until the muffins are golden brown on top. Enjoy!
This recipe is adapted from Wholesomeyum.com
- 2½ cups Blanched Almond Flour
- ½ cup Lakanto Monkfruit Sweetener or an granulated sugar replacement
- 1½ tsp Baking Powder
- ¼ tsp Pink Himalayan Salt
- ⅓ cup Coconut Oil or Butter measured solid, then melted
- ⅓ cup Milk of any kind almond, oat, coconut, or dairy
- 3 Eggs
- ½ tsp Almond Extract
- ¾ cup Blueberries fresh or frozen
- Preheat oven to 350° and line muffin tin or spray with cooking spray.
- In a large bowl, stir together almond flour, monkfruit sweetener, baking powder and salt.
- In a medium bowl, melt coconut oil or butter, then mix in milk, eggs, and almond extract.
- Pour wet ingredients into dry and mix together. Gently fold in blueberries.
- Divide batter between 12 muffin cups and bake for about 20 minutes, until the tops are golden brown.