Breakfast

Mini Blueberry Muffins

These mini blueberry muffins will give you a mid-morning pick-me-up without the sugar crash.

None
Dennis Kennedy
Servings
16 muffins
Prep Time
10 min
Cook Time
15 min
Duration
25 min

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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g