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Fluffy Almond Flour Blueberry Muffins

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Light and fluffy almond flour muffins bursting with juicy blueberries, perfect for a low glycemic breakfast or snack. These muffins are moist, tender, and free from gluten and refined sugars.

Ingredients

Scale
  • 2 cups almond flour (about 192 grams), finely ground
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • ½ cup (120 grams) full-fat cottage cheese, well-drained
  • 3 large eggs, room temperature
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup (about 150 grams) frozen or fresh blueberries
  • ¼ teaspoon sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or lightly grease each cup.
  2. In a large bowl, combine almond flour, baking soda, and sea salt. Whisk until evenly distributed.
  3. In a separate bowl, beat eggs until slightly frothy (about 1 minute). Add cottage cheese, honey, vanilla extract, and apple cider vinegar. Mix well until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients, gently folding with a spatula until combined. Avoid overmixing.
  5. Carefully fold in blueberries to preserve their shape.
  6. Scoop batter evenly into the prepared muffin tin, filling each about 3/4 full.
  7. Bake for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  8. Let muffins cool in the tin for 10 minutes before transferring to a wire rack.

Notes

Use room temperature eggs and cottage cheese for better mixing and fluffiness. Gently fold blueberries to avoid bursting. Tent muffins with foil if tops brown too quickly. Drain cottage cheese well to prevent soggy muffins. Substitute coconut yogurt for dairy-free option. Almond flour can be swapped with hazelnut flour or oat flour (denser texture).

Nutrition

Keywords: almond flour muffins, blueberry muffins, low glycemic breakfast, gluten-free muffins, healthy muffins, low carb muffins, diabetic-friendly muffins

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