Mini Blueberry Muffins Recipe - Clean Eating Magazine

    Mini Blueberry Muffins

    These mini blueberry muffins will give you a mid-morning pick-me-up without the sugar crash.
    Author:
    Publish date:
    Mini Blueberry Muffins image

    • Duration
    • Cook Time
    • Prep Time
    • 16 muffinsServings

    Ingredients

    • 1 cup almond flour 
(TRY: Bob’s Red Mill 
Almond Flour)
    • 1/4 tsp baking soda
    • 2 large eggs
    • 2 tbsp raw honey
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp apple cider vinegar
    • 3/4 tsp ground cinnamon
    • Pinch sea salt
    • 1/2 cup frozen wild 
blueberries (NOTE: 
Do not thaw.)

    Preparation

    1. Preheat oven to 350°F. Mist a mini muffin tin with cooking spray or line with paper cups.
    2. In a large mixing
bowl, whisk flour and baking soda. In another medium bowl, whisk together eggs, honey, vanilla, vinegar, cinnamon and salt; pour into flour mixture and mix until combined. Fold in blueberries.
    3. Place about 1 tbsp batter in each of 16 muffin cups. Bake for 15 minutes or until lightly golden.

    Nutrition Information

    • Serving Size: 4 mini muffins
    • Calories: 246
    • Carbohydrate Content: 18 g
    • Cholesterol Content: 93 mg
    • Fat Content: 17 g
    • Fiber Content: 5 g
    • Protein Content: 9 g
    • Saturated Fat Content: 2 g
    • Sodium Content: 145 mg
    • Sugar Content: 11 g
    • Polyunsaturated Fat Content: 4 g

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