Mini Blueberry Muffins
These mini blueberry muffins will give you a mid-morning pick-me-up without the sugar crash.
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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
- Preheat oven to 350°F. Mist a mini muffin tin with cooking spray or line with paper cups.
- 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.
- 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