If you're looking for something healthy-ish or are just in the mood to use almond flour, here's a fantastic recipe for Almond Flour Blueberry Muffins. These gluten-free and keto-friendly muffins do not taste sugar-free, and are so satisfying thanks to the sour cream in the batter. I think I like these better than traditional wheat flour muffins.
Almond Flour & Coconut Flour
While I named these Almond Flour Blueberry Muffins, coconut flour is behind the scenes doing important work. Almond flour is a little heavy, so light and powdery coconut flour counterbalances that. Combining almond flour with coconut flour improves the texture, making it softer and smoother. And the coconut flour adds flavor as well, though brands vary in depth. I kind of like a little hit of coconut, but Bob's Red Mill is pretty neutral. Lastly, combining almond and coconut flour brings more nutrition to the table. Almond flour is higher in protein, while coconut flour has fiber. This recipe calls for 1 cup of almond flour and ¼ cup of coconut flour or 4:1 ratio, which is typical ratio when combining the two.
Magic Baker
There are so many different sweeteners you can use in almond flour muffins. Magic Baker, a combination of erythritol, allulose and stevia leaf is one of my favorites, and not quite as expensive as some of the others. I also like using sweeteners with a blend of monk fruit and allulose, but for the muffins in the photo I did use the Magic Baker. For some reason it doesn't seem as popular as Lakanto sweeteners, but it's been working very well for me.
Letting Batter Stand
One trick with this recipe, well not really a trick but a step, is to let the batter stand for 30 minutes. Letting the batter stand, the same way you might do for a pancake batter, allows the flour in the batter to absorb some of the moisture. The end result is a higher rising, less steamy-textured baked good. Not that these muffins rose so high! I baked them as squares so their shape is a little awkward. We'll say rustic. But look at that texture!
If you are new to keto baking or trying to cut down on sugar, this is a good recipe to start with. Or maybe you just want to use that almond flour and don't mind a little sugar. If using sugar, just use ¼ cup or regular sugar. Coconut sugar should also work well.
Recipe
Almond Flour Blueberry Muffins
Equipment
- 1 Muffin Tin
Ingredients
- ¾ cup extra fine almond flour (75 grams)
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup Magic Baker or another 1:1 sweetening blend (50 grams)
- ½ cup sour cream (120 grams)
- 2 large eggs
- ¼ teaspoon lemon zest (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (28 grams)
- 1 ¼ cup frozen or fresh blueberries (Use more or less to taste)
Instructions
- Stir almond flour, coconut flour, baking powder and salt together in a bowl and set aside.
- In another mixing bowl, whisk together the sweetener, sour cream, eggs, lemon zest (if using), vanilla and melted butter.
- Stir the flour mixture into the liquid mixture until blended, then stir in the frozen berries.
- Spoon into cups, heaping as much as you can into the center. Cover the pan and let stand for 30 minutes.
- Meanwhile, preheat oven to 350 degrees F. Line 6 muffin cups with paper liners or spray with baking spray
- After the batter has stood for 30 minutes, go ahead and bake for about 30 minutes or until muffins are nicely browned and appear done. Let cool for about 15 minutes before serving.
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