Almond Flour Blueberry Muffins
giftofchatzos26
February 9, 2026
This is comfort food and nutrition rolled into one, and takes about 20 minutes start to finish!
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Ingredients
Adjust Servings
| 2 ½ cups almond flour | |
| 1/4 cup coconut flour | |
| 1/4 cup Manischewitz Potato Starch | |
| 1 tsp baking soda | |
| 1/4 teaspoon salt, full | |
| 1/4 cup Manischewitz Honey | |
| 1/4 cup coconut oil | |
| 3 large eggs | |
| 4-5 ablespoons orange juice | |
| 1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice | |
| 2 tsp vanilla sugar or vanilla extract | |
| 3/4 cup frozen blueberries (see note), handful sliced almonds (optional), for garnish, cinnamon (optional) |
Directions
1.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with paper liners and spray with cooking spray.
In a large bowl, whisk together the almond flour, coconut flour, potato starch, baking soda, and salt until very well combined.
Heat together the honey and coconut oil in a small bowl in the microwave for 30 seconds, and then another 30 seconds until oil is melted. (Alternately, heat together in a small pot.)
Make a well in the center of the almond-flour mixture. Add eggs and then the coconut oil and honey mixture, orange and lemon juices, and vanilla. Mix together, and then gently fold in the berries.
Using a 1/3-cup measuring cup, scoop out the batter into the prepared muffin pan. Top each muffin with sliced almonds and/or cinnamon, if desired. Put the muffin pan into the oven immediately (you don’t want the berries melting and turning the batter an unappealing color). Bake for 20 minutes, or until golden brown. Do not overbake.
Mark as complete
Notes
Kosher l’Pesach margarine can be subbed for the coconut oil, in equal amounts.
You can use frozen mixed berries or cherries in place of the blueberries. If using frozen cherries, cut them in half or in quarters so the flavor will be distributed throughout the muffin.
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