Almond Flour Blueberry Muffins

Ingredients and Weight:

• Almond flour: 2 cups or 120g
• Baking powder: 2 teaspoons or 8g
• Baking soda: 1 teaspoon or 5g
• Salt: 1/4 teaspoon or 1g
• Cinnamon: 1/2 teaspoon or 2g
• Nutmeg: 1/4 teaspoon or 1g
• Eggs: 2 large
• Honey: 1/4 cup or 80g
• Almond milk: 1 cup or 240ml
• Coconut oil, melted: 1/4 cup or 60ml
• Blueberries: 1 cup or 120g

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a muffin tin with 8 muffin cups.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the eggs, honey, almond milk, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the blueberries.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 250
• Fat: 15g
• Carbohydrates: 25g
• Protein: 10g

Dish Characteristics:

• Gluten-free
• Grain-free
• Dairy-free
• Sweet and tangy
• Moist and fluffy

User Comments:

• "These muffins are delicious! They're so moist and fluffy, and the blueberries add a perfect pop of sweetness."
• "I'm always looking for gluten-free muffin recipes, and these are my new favorite. They're so easy to make and they taste amazing."
• "I love that these muffins are made with almond flour. They're so healthy and filling."
• "These muffins are perfect for breakfast or a snack. They're so satisfying and they keep me full for hours."
• "I can't believe these muffins are gluten-free. They taste just like the real thing!"

Special Precautions and Tips:

• If you don't have almond milk, you can use regular milk.
• If you don't have coconut oil, you can use olive oil or vegetable oil.
• If you don't have blueberries, you can substitute another type of fruit, such as raspberries or strawberries.
• To make a vegan version of these muffins, use flax eggs instead of eggs and plant-based milk instead of almond milk.