Almond Blueberry Breakfast Muffins - Culinary Therapy
Breakfast

Almond Blueberry Breakfast Muffins

This is a muffin you can feel comfortable serving your family for breakfast. Refined flour, white sugar and milk are replaced with whole grain almond flour, natural sweeteners, and healthier fats. Gluten-free, dairy-free and paleo-friendly.

INGREDIENTS:
3 cups almond flour

1 tsp baking soda

1 tsp cinnamon

1 tbsp ground flax seeds

1/4 tsp salt

1/4 cup maple syrup

1 tsp vanilla

2 tbsp chia seeds

1 egg

1 cup frozen or fresh blueberries

DIRECTIONS:
1.  Preheat oven to 350 degrees.  Line a muffin tin with muffin cups.

2. Combine dry ingredients in a bowl, except the chia seeds.

3. Combine wet ingredients in a second bowl. Add in the blueberries.

4.  Add the wet ingredients to dry ingredients and stir with a spatula until mixed.

5. Spoon batter into muffin cups and sprinkle with chia seeds.

6.  Bake 20 – 30 minutes.

9 comments to " Almond Blueberry Breakfast Muffins "

  • Georgina

    Almond flour is not readily available where I live. Can I just grind up almonds in a food processor to a flour consistency, or is there more to it? Thanks????

    • Culinary Therapy

      Great question! Yes, you can grind your own almonds using a food processor or blender with a grain blade (like the Vitamix grain blender).

  • June Morris

    So Good! Made these for a Spinning class and they were a hit. Followed recipe, so moist.

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  • Ash

    I like that the ingredients list is simple and clean, only i don’t use maple syrup and don’t plan on buying. Can i substitute it with Greek yogurt?
    Thanks 🙂

    • Culinary Therapy

      I’ve never used Greek yogurt, but give it a try! Honey is another great alternative if you prefer that to maple syrup…

  • Anastasia

    Loved these muffins, thank you! I made them with cut up apples after I realized I didn’t have frozen blueberries. I also substituted honey for the maple syrup and loved them. I found the final mixing of flour and wet ingredients a little dry so I added maybe a quarter cup almond milk. They are wonderful, love the chia seeds in them! Next time I’ll use blueberries.

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