Blueberries: Use fresh blueberries for best texture and taste. Frozen blueberries may add more moisture to the batter making it hard to set.
Almond Flour Substitute: You can use almond meal instead of almond flour. The batter will have the brown specs from the skin of the almonds and the bread will be slightly more dense.
Sugar: You can use brown sugar instead of coconut palm sugar.
Keto Muffins: To make Keto Almond Flour Blueberry Muffins, replace coconut sugar with an equal quantity of Erythritol. If you like your muffins on the sweeter side, add another tablespoon.
Flavor Variation: To make Almond flour blueberry lemon muffins, simply add the zest of one lemon and 1 tablespoon fresh lemon juice to the batter.
Mix-ins: Add mix-ins of choice to enhance the flavor. For example, add ½ cup sliced almonds or walnuts to the batter.
Check for doneness: Since oven temperatures differ, check the muffins at the 18 minute mark. If an inserted toothpick doesn't come out clean, put it back for another 2 minutes. Mine get done in 19 minutes.
Cool completely: For best results cool completely before enjoying. Muffins might be crumbly and a bit greasy if you don't wait for them to cool.
Storing instructions: Store in an airtight container on the kitchen counter for up to 3 days or in the fridge for up to 1 week. To freeze, seal tight in a plastic storage bag, label, date and freeze for up to 6 months.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.