25-Min Sweet Mini Blueberry Muffins (Made with Almond Flour)

Updated at: Thu, 21 Nov 2024 12:27:14 GMT

Step 1

Preheat oven to 375F and line a 24 cup mini muffin tin with paper liners. Set aside.

Step 2

In a large bowl, whisk the melted butter, coconut sugar, eggs and vanilla extract until smooth.

Step 3

Add the almond flour, oat flour, baking powder, and salt to the wet ingredients and mix to combine.

Step 4

Add 1/2 cup of the blueberries to the batter and gently fold them in, being careful not to crush them.

Step 5

Use a cookie scooper or spoon to divide the batter among the prepared mini muffin tin, filling each cavity almost completely full. Top each muffin with one or two more blueberries, using up the remaining 1/2 cup of blueberries as toppers. Sprinkle each with some turbinado sugar which will add a sweet crunch to the top of each.

Step 6

Bake in the oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Mine were perfect at 15 minutes, but the baking time may vary, so keep an eye on them starting around the 10-minute mark.

Step 7

Once baked, remove from the oven and allow them to cool in the muffin tin for 10 minutes. Insert a butter knife to help remove the muffins from the tin and transfer them to a wire rack to cool completely. The tops may be delicate right from the oven so allowing them to cool in the pan with help them set a bit.

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