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This is an overhead vertical image of small muffins on a silver cooling rack. The muffins are studded with one or two blueberries and sprinkled with turbinado sugar. Some sugar has fallen down onto the white surface. The image is closeup on three lines of muffins on the rack. Recipe
GF Gluten-Free VG Vegetarian

25-Min Sweet Mini Blueberry Muffins (Made with Almond Flour)

Mini Blueberry Muffins are a sweet and fluffy treat that make for the perfect anytime snack! Only 25 minutes for these almond flour muffins!

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Prep: 10 minCook: 15 minTotal: 25 min
Servings: 24 1x

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup coconut sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup blanched almond flour
  • 1/4 cup oat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • turbinado sugar for sprinkling on top

Instructions

  1. Preheat oven to 375F and line a 24 cup mini muffin tin with paper liners. Set aside.
  2. In a large bowl, whisk the melted butter, coconut sugar, eggs and vanilla extract until smooth.
    This is an overhead horizontal image of a scalloped milk glass bowl with melted butter, three eggs, and coconut sugar in it. The bowl sits on a white tiled surface.

  3. Add the almond flour, oat flour, baking powder, and salt to the wet ingredients and mix to combine.
    This is an overhead horizontal image of a scalloped milk glass bowl with almond flour, oat flour, salt, and baking powder in it. Underneath the dry ingredients are wet ingredients mixed together. A whisk is in the bowl, leaning against the side with the handle pointing to the bottom right corner of the image. The bowl sits on a white tiled surface.

  4. Add 1/2 cup of the blueberries to the batter and gently fold them in, being careful not to crush them.
    This is an overhead horizontal image of a scalloped milk glass bowl with a wet batter in it. On top of the batter are some fresh blueberries. The bowl sits on a white tiled surface and a plastic pint container full of blueberries is to the top right of the image.

  5. Use a cookie scooper or spoon to divide the batter among the prepared mini muffin tin, filling each cavity almost completely full. Top each muffin with one or two more blueberries, using up the remaining 1/2 cup of blueberries as toppers. Sprinkle each with some turbinado sugar which will add a sweet crunch to the top of each. 

    This is an overhead horizontal image of a 24 cup mini muffin tin on a white tile surface. The tin has white muffin liners and batter topped with blueberries.

  6. Bake in the oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Mine were perfect at 15 minutes, but the baking time may vary, so keep an eye on them starting around the 10-minute mark.
    This is an overhead horizontal image of a 24 cup mini muffin tin on a white tile surface. The tin has baked blueberries muffins in it.

  7. Once baked, remove from the oven and allow them to cool in the muffin tin for 10 minutes. Insert a butter knife to help remove the muffins from the tin and transfer them to a wire rack to cool completely. The tops may be delicate right from the oven so allowing them to cool in the pan with help them set a bit. 
    This is an overhead horizontal image of small muffins on a silver cooling rack. The image shows the entire wire rack on a white tiled surface. The muffins are studded with one or two blueberries and sprinkled with turbinado sugar. Some sugar has fallen down onto the white surface.

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 77
  • Sugar: 4.7g
  • Sodium: 87mg
  • Fat: 5.3g
  • Saturated Fat: 2.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 6.3g
  • Fiber: 0.4g
  • Protein: 1.3g
  • Cholesterol: 31mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/mini-blueberry-muffins/