Impossibly Fluffy Almond Flour Blueberry Muffins

When making muffins with almond flour, it can be difficult to achieve a light, fluffy tender texture...until now! Say goodbye to the dense and heavy baking blues with these gluten-free almond flour blueberry muffins. After testing many variations, I found the secret to making grain-free muffins impossibly fluffy. I'll show you how.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350ºF. Line standard-size muffin cups with 10 paper liners or grease with nonstick cooking spray. Set aside.

Step 2

In a large bowl, whisk together the almond flour, tapioca starch (or substitute), baking powder, and salt. Gently stir in the blueberries and lemon zest.

Step 3

In a small bowl whisk together the eggs, oil, honey and extract. Stir gently into the dry mixture until all the ingredients are combined and no flour pockets remain.

Step 4

Use a large trigger scoopto distribute the batter between the muffin cups or fill each cup about ⅔ full. If desired, sprinkle the tops with turbinado sugar.

Step 5

Bake for 20 minutes, rotating the pan halfway through. The muffins are done with the middles gently bounce back and a toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes, then transfer to wire rack to cool completely.

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