Blueberry Muffins with Almond & Coconut Flour

Wholesome, homemade, and kids-approved!

These almond + coconut flour blueberry muffins are the perfect grab-and-go breakfast - lightly sweet, fluffy, and made with real ingredients.

(Makes 10–12 muffins)

Ingredients:

3 large eggs (room temp)

1/3 cup honey or maple syrup

1/4 cup melted butter or coconut oil

1/4 cup unsweetened almond milk (or any milk)

1 tsp vanilla extract

Zest of 1 lemon (optional but lovely)

1 ½ cups almond flour

1/4 cup coconut flour

1 tsp baking powder

1/4 tsp sea salt

1 cup blueberries (fresh or frozen)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with 10–12 liners.

2. In a large bowl, whisk together eggs, honey/maple syrup, melted butter, almond milk, vanilla, and lemon zest.

3. In a separate bowl, mix almond flour, coconut flour, baking powder, and salt.

4. Add dry ingredients to wet and mix until smooth. Let the batter sit for 2–3 minutes to thicken slightly (coconut flour will absorb some liquid).

5. Gently fold in the blueberries.

6. Divide the batter into muffin cups, filling each about ¾ full.

7. Bake for 20–24 minutes, or until a toothpick comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a rack.