Did some experimenting and came up with a recipe for Small Batch Almond Flour Blueberry Muffins. These blueberry muffins are gluten-free, using almond flour and make 4 large blueberry muffins.
These blueberry muffins are super scrumptious, gluten-free and small-batch, so there will be no waste if you are a small family.
I used the Flavourburst Blueberries from Woolworths, which are a juicy and plump variety.
The recipe makes 4 large blueberry muffins which keep well if stored in an airtight container at room temperature.
Pin the recipe below!
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LFC
Small Batch Almond Flour Blueberry Muffins
Small Batch Almond Flour Blueberry Muffins
Did some experimenting and came up with a recipe for Small Batch Almond Flour Blueberry Muffins. These blueberry muffins are gluten-free, using almond flour and make 4 large blueberry muffins.
Servings 4
Ingredients
- 140 g Almond flour
- 50 g Coconut or brown sugar
- 1 tsp baking powder
- 3 tbsp. oil
- 50 ml almond milk
- 1 jumbo egg
- ½ tsp vanilla essence
- ½ cup fresh blueberries Flavourburst from Woolworths
- pinch of xantham gum
Instructions
- Preheat the oven to 180 C
- Line a muffin pan 4 paper muffin liners.
- In a large bowl, stir together the almond flour, sugar, baking powder and pinch of xantham gum
- Mix in the oil, almond milk, eggs, and vanilla
- Mix in the blueberries. (careful not to overmix and make sure the blueberries are dry)
- Distribute the batter evenly among the muffin cups.
- Bake for about 25 - 30 minutes, until the top is golden and muffins are cooked through.
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