Can I use gluten-free flour instead of almond flour?

Yes. A 1:1 gluten-free flour blend can work well. The texture may differ slightly, but many bakers have had success with this substitution.

Can I use regular milk?

Absolutely. Almond milk, oat milk, or regular milk all work in this recipe.

Can I reduce the maple syrup?

Yes. Many people successfully cut the sweetener slightly or replace part of it with unsweetened applesauce.

Can I freeze these muffins?

Definitely. Wrap each cooled muffin individually or store them in a freezer-safe bag. They'll keep well for up to 3 months.

Can I make this recipe as a loaf?

Yes. Use the same 350°F temperature and increase the baking time until a toothpick inserted in the center comes out clean.

How long do these muffins stay fresh?

At room temperature, they stay fresh for up to 4 days when stored in an airtight container lined with a paper towel.

Best Anti-Inflammatory Blueberry Muffins: 12 Delightful Gems

Description

These Best Anti-Inflammatory Blueberry Muffins are soft, fluffy, and naturally sweetened with pure maple syrup. Made with antioxidant-rich blueberries, almond flour, cinnamon, and coconut oil, they’re a wholesome breakfast or snack that’s easy to make and perfect for meal prep.

Ingredients

Scale

1 cup fresh blueberries (or frozen, completely thawed)
2 cups organic almond flour
3 eggs
1 teaspoon pure vanilla extract
1/4 cup organic almond milk
1/2 cup pure maple syrup
2 tablespoons coconut oil, melted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon sea salt

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Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan with coconut oil or nonstick spray.
In a large bowl, whisk together almond flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt.
In a separate bowl, whisk eggs, almond milk, maple syrup, vanilla extract, and melted coconut oil until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Fill each muffin cup about 2/3 full with batter.
Bake for 20–30 minutes, checking at the 20-minute mark. Muffins are done when a toothpick inserted into the center comes out clean.
Let cool for several minutes before removing from the pan.
Serve and enjoy.

Notes

Thaw frozen blueberries completely before using to prevent excess moisture.

Use room-temperature ingredients for a better rise and fluffier texture.

Avoid overmixing the batter to keep the muffins light and tender.

Baking times may vary depending on your oven, so begin checking around 20 minutes.

These muffins freeze well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 113 kcal
Sugar: 10g
Sodium: 207 mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 2.6g
Cholesterol: 42mg