Ingredients
Method
- Preheat your oven to 375°F (190°C) and line the wells of a standard 12-cup muffin tin with paper liners.
- Combine the 3 cups (336g) of almond flour, 1 tsp (2.6g) of ground cinnamon, ¾ tsp (3.6g) of baking soda, and ¼ tsp (1.5g) of salt in a large mixing bowl and whisk well to remove any lumps.
- Add the 3 large eggs, ⅓ cup (75g) of melted coconut oil, ¼ cup (60ml) of coconut milk, and 2 tbsp (42g) of honey (if using) to the dry ingredients and mix thoroughly until a uniform batter forms.
- Gently fold in the 1 ½ cups (225g) of fresh blueberries using a spatula, being careful not to crush them.
- Carefully spoon the batter into the prepared muffin tin, filling each well until it is about ¾ full.
- Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Let Them Set: Unlike wheat-based baked goods, almond flour muffins are very fragile when they first come out of the oven. You must let them cool in the tin for at least 5-10 minutes. This allows the internal structure to firm up so they don't crumble when you remove them.
Watch Your Temperature: Because this recipe uses melted coconut oil, ensure your eggs and coconut milk are at room temperature before mixing. If they are cold, the coconut oil will instantly solidify and create clumps in your batter, leading to uneven baking.
Prevent "Sinking" Berries: If your blueberries are particularly large or heavy, toss them in a teaspoon of almond flour before folding them into the batter. This adds a bit of friction that helps suspend them in the muffin rather than sinking to the bottom.
Scoop for Uniformity: Use a triggered ice cream scoop or a 1/4 cup measuring cup to fill your muffin liners. This ensures every muffin is the exact same size, which guarantees they all bake evenly in the same amount of time.