Almond flour muffins

Ingredients

• 75 gcoconut oil
• 200 galmond flour
• 75 mlagave syrup
• 2eggs
• 1 teaspoonvanilla extract
• 1 teaspoonbaking soda
• 1/2 teaspooncream-of-tartar baking powder (health food store)
• 100 gblueberries

Instructions

1. 1

   Mix the batter

   In a large bowl, combine the almond flour, baking soda and cream-of-tartar baking powder. Add the coconut oil, agave syrup, eggs and vanilla extract, then stir until the batter is smooth.

2. 2

   Fold in berries

   Wash the blueberries thoroughly, fold them into the batter and stir briefly.

3. 3

   Fill the tin

   Line a muffin tin with paper or silicone liners and divide the batter among 10 cups.

4. 4

   Bake the muffins

   Bake at 150°C for about 15–20 minutes.

5. 5

   Cool and store

   Let the muffins cool a little before eating. Store them in an airtight container, where they will keep for a few days.

What are almond flour muffins?

These are small, sweet muffins made with almond flour rather than wheat flour, with blueberries folded through the batter. The recipe is labelled Dutch, though muffins are a modern bake rather than a dish with a specific Dutch origin described here.

Almond flour, eggs and raising agents give this version its structure, while the berries bring a fruity contrast to the sweet agave.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 7g protein, 12g carbs, 19g fat.

Almond flour and coconut oil provide most of the fat, while the eggs contribute protein. Agave syrup and blueberries supply much of the carbohydrate; pair a muffin with plain yoghurt or fruit for a more balanced plate.

Choosing the ingredients

Almond flour: use finely ground flour for a more even crumb. It behaves differently from wheat flour, so keep to the recipe quantities.

Coconut oil: add it with the wet ingredients as directed. If it is solid, soften it enough to mix smoothly into the batter.

Blueberries: wash and dry them before folding them in, so excess water does not loosen the batter.

Mixing the batter

Dry ingredients: stir the almond flour and both raising agents together first, which helps distribute them through the mixture.

Wet ingredients: add the coconut oil, agave syrup, eggs and vanilla, then mix just until the batter looks smooth. Fold in the berries with a brief final stir to avoid crushing them.

Filling and baking

Liners: paper or silicone liners make it easier to lift the muffins out of the tin. Divide the batter evenly among all 10 cups.

Oven: bake at 150°C for 15–20 minutes. The recipe gives a time range, so check towards the end rather than relying on the clock alone.

Checking for doneness

Colour: look for muffins that appear set and lightly coloured on top; the recipe does not specify a deeper browned finish.

Cooling: leave them to cool a little after baking before handling or eating. Their texture can settle as they cool.

Serving ideas

Snack: serve one on its own, or with tea or coffee for a simple afternoon bite.

Light lunch: pair a muffin with plain yoghurt or a piece of fruit if you want something more substantial. The recipe also works without blueberries, though the muffins will be less fruity.

Recipe notes & tips

• Measure the raising agents carefully so their flavour does not dominate.
• Dry the blueberries after washing before adding them to the batter.
• Fold the berries in gently to keep them as intact as possible.
• Divide the mixture evenly among the 10 lined cups for consistent baking.
• Start checking the muffins at 15 minutes, since the recipe gives a 15–20 minute range.

Variations

• Plain muffins: leave out the blueberries for a simple vanilla version.
• Mixed berries: replace the blueberries with an equal amount of another berry.
• Citrus note: add a little finely grated lemon zest for a brighter flavour.
• Warm spice: mix a pinch of cinnamon into the dry ingredients.
• Extra crunch: scatter a few sliced almonds over the tops before baking.

Common mistakes to avoid

• Wet blueberries: excess water can affect the batter; dry the berries well after washing.
• Overmixing: crushed berries can streak the batter; fold them in with just a few turns.
• Uneven portions: different amounts bake at different rates; divide the batter evenly among 10 cups.
• Baking too long: the muffins may dry out; begin checking at 15 minutes.
• Removing them hot: warm muffins can be delicate; let them cool a little before lifting them out.

How to store

Once cool, keep the muffins in an airtight container for a few days. If you prefer them warm, heat briefly before serving.

Frequently asked questions