**Almond Flour Blueberry Muffins (Gluten-Free)**
These blueberry muffins, which are gluten-free, utilize one straightforward ingredient: almond flour! They are light, airy, and incredibly tasty. This recipe produces 1 dozen muffins.
**Ingredients:**
– Almond flour
– Baking powder
– Baking soda
– Salt
– Maple syrup or honey
– Olive oil or butter
– Lemon juice
– Eggs
– Blueberries
– Ground cinnamon
**Instructions:**
1. Preheat your oven to 325 degrees Fahrenheit. Prepare a muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, baking powder, baking soda, and salt. Whisk thoroughly to mix.
3. In a separate medium bowl, mix maple syrup, olive oil, and lemon juice. Whisk until fully combined. Add in eggs and whisk until the mixture is homogenous. Pour the wet ingredients into the dry ingredients and stir until only a few lumps are visible.
4. In a smaller bowl, mix blueberries with ground cinnamon. Carefully fold the blueberries into the batter.
5. Evenly distribute the batter among the muffin cups. Bake until golden brown, and when a toothpick inserted into the center comes out clean, approximately 24 to 27 minutes for fresh blueberries or 27 to 30 minutes for frozen.
**Notes:**
– For optimal results, use Bob’s Red Mill or Whole Foods 365 almond flour.
– Do not thaw frozen berries prior to using.