potentially lovely

21 Day Fix Blueberry Muffins

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Muffins! Who doesn’t love muffins?!

These muffins are easy and moist (sorry, I know a LOT of people hate the ‘M’ word). The only tricky ingredient is the almond flour but if you have a grocery store that sells Bobs Red Mill or a sufficient grinder (make it yourself!) you’ll be all set!

This recipe first came from Autumn Calabrese! I made an adjustment or two because the 1st time I made them they were way too moist. She counts them as a treat and, as the founder of the 21 Day Fix, she’s kind of an expert. Lol. BUT I’m going to count these as 1/2 blue, 1/2 yellow and 1/2 purple (if any purple at all really).

BE WARNED: Some people have trouble with this recipe coming out very dry. I can’t say why. When I make it, following this exact recipe, they are very moist.

21 Day Fix Blueberry Muffins Container Counts:

1/2 blue: (almond flour)

**1 purple: (blueberries & bananas) ** however there is less than half a purples worth of blueberries and bananas in each muffin **

  • 1.5 cups almond flour
  • 1/8 tsp salt
  • 3/4 tsp baking soda
  • 1 tbsp coconut oil, melted
  • 2 eggs
  • 3/4 cup bananas, mashed (about 1.5 bananas)
  • 1/2 cup blueberries
  1. Preheat oven to 350 degrees.
  2. Mix together the flour, salt and baking soda.
  3. In another bowl, mix together the coconut oil and eggs.
  4. Add the egg mixture to the dry ingredients and stir.
  5. Stir in the bananas and gently fold in the blueberries.
  6. Divide equally into lined muffin pans (makes 9).
  7. Bake for 30 minutes, until toothpick comes out mostly dry.

 

53 Reviews

  1. Katie

    Is there some other liquid that goes in this recipe? My mixture is completely DRY…..

    • Vany

      Mine was completely dry also. Funny she talked about the first ones were to moist. She probably forgot about almond milk or some other liquid!

      • Jes

        I made these as I listed them and they were great!

        • Jackie

          Making them now, followed the recipe exactly, they look promising! 🙂

  2. Lydia

    Thanks for the recipe. I’m going to give these a try. But since it does have eggs, wouldn’t there be some red? Maybe 1/4 if the recipe divides into 9 muffins?

  3. Dani

    Could you change the almond flour for whole wheat flour? It looks delicious!

  4. Tiffany

    Can you use whole wheat flour in place of almond flour? I am not usually a texture picky person but I can’t get past the texture of almond flour in muffins.

  5. Allysa

    I’m confused….how are you counting almond flower as a blue? Shouldn’t that be a yellow?

    • Allysa

      NVM – I see it in the details. 🙂

    • S Henne

      It is a blue because the blue cup is used for Almonds and there are no grains in almond flour, just almonds.

  6. keri

    Do you know if you have to use the blanched almond flour in this recipe? Or will the kind with the “skin on” be ok? thanks

    • Jes

      I’m not sure really. I used Bobs Red Mill.

  7. Sandy K

    Are you using frozen or fresh blueberries?

    • Jes

      Fresh always!

  8. Kate

    Thanks for the recipe!!! In the oven now and can’t wait to try! I didn’t have almond flour so I blended old fashioned oats into powder and subbed those. I also added 2 packets of stevia to curb my sweet tooth! Figured it wouldn’t hurt since you’re allowed to have it in coffee and I don’t drink it 😊.

  9. Nicole

    Epic fail. I was so excited about these, but the dough was dry. There has to be a missing ingredient. I tried to fix it with water and they were horrible. Help!

    • Jes

      Oh no! I’m sorry to hear that. For sure no missing ingredients though.

    • leh

      Total Fail! COMPLETELY dry. The “batter” was not how pictured AT ALL and we followed the recipe to a T.
      Super disappointed.

  10. Diane

    I made these and they were perfect The only thing I did differently was I took them out after 25 min. They were nice and brown and moist on inside. They had a really good banana taste to them. Thanks for the recipe!!!!

  11. Jen

    1 muffin is all you’re allowed to eat for a meal?

    • Erika

      I made these just as directed and they were very moist! Not dry at all. Make sure you are using the correct flour and mashing the bananas. Mine had no problems being dry at all! Thanks I love them!

  12. tc

    can you use a different oil? i am allergic to everything coconut

  13. Anne

    Just made these with egg beaters and the dough was not dry. I added some cinnamon and nutmeg to mine and wish I would have added a little stevia… Not quite sweet enough to be much of a treat for me 🙂 I also didn’t need the whole 30 min baking time more like 22 minutes

  14. Tina

    Made exactly as recipe called and they were amazing!!! WIll be making again! Anyone know the calorie count?

  15. Chassidy

    Same thing as everyone else. The mixture is completely dry. Has to be a missing ingredient.

  16. I tried these and was very disappointed! They looked so great, however, when I started making them I noticed the batter was very dry and would not get moister. I tried adding some vanilla flavored soy milk but it came out horrible😔

  17. Anita

    I made these as well, and they were very dry. I used whole wheat flour instead of almond flour

  18. Jacqui

    How many muffins does this yield?

  19. Ce

    I’m so excited to try these no dieting here but my daughter is lactose intolerant and all recipes call for milk or yogurt this sounds awesome 🙂

  20. Alyssa

    Turned out pretty good! They are super moist. I added a little vanilla and 1/2 tablespoon organic maple syrup, but they are plenty sweet. Mine turned out a little more colorful because my berries melted a bit and turn the batter purple. I also made 12 instead of 9 and according to myfitnesspal they are 118 calories each, calorie dense food.

  21. Tami

    I made them for work and people really liked them. I didn’t have coconut oil but used olive oil. I didn’t think they were dry but very dense.

  22. Marie

    I did mine a little different then what the recipe calls for. I didn’t have almond flour so I used one cup of coconut flour, 3 eggs and 2 tbsp of unsweetened applesauce for added sweetness and to make it more moist. I also added a dash of cinnamon. Baked for 25 min and they came out so good. Not dry at all but I think that is because I added an extra egg and applesauce.

  23. I’m not following the 21 day fix, but I am involved in a challenge group and am incorporating some of the 21 DF ideas in my diet…cleaner eating, etc. I made these and they came out perfectly! They’re a great mid-morning snack. I added just a touch of honey for sweetness. I plugged the info into my fitness pal and each muffin is approx. 160 calories, with almost 6 grams of protein.

    If anyone is having problems with the batter being “dry”, they only thing I can think is that perhaps they aren’t mushing up the bananas as much as they should be? They should be almost like an applesauce consistency before adding.

    Thanks for the recipe!

  24. Erin L Lewing

    Can anyone figure the calorie count per muffin? I am doing the 21 day fix, but also have a fit bit, and need to create a custom item…

    • Jes

      You can simply enter the ingredients into a site like MFP to get the calories

  25. Jes

    I understand that a few of you are having trouble with the batter being dry, but as I’ve said, this recipe – as is – works great for me and the 1st time I made them they were too moist (no, I didn’t forget any ingredients). Maybe your bananas aren’t ripe enough or maybe you’re not mashing them enough.

  26. CJ

    These muffins were so dry. Is there a liquid ingredient that is missing? A big dissappointment and waste of ingredients. I made them exactly as stated.

    • Jes

      As I have said, I also made them exactly as stated and they were fine. My apologies.

  27. Epic fail with coconut flour instead of almond flour. Muffins literally were too dry to completely mix even with extra banana.

    • Jes

      BUMMER! Thanks for reporting back though!

  28. Staci

    Just made these. Mix was dryer, not like a batter. Muffins turned out excellent. Only got 8 out of the batch though. Yummy

    Star
  29. Kathy

    Just made these. Followed the recipe exactly. They turned out great. My 9 year old helped me and we both loved them.

    Star
  30. Deborah Bolin

    Not sure if I missed it, but how many for a serving?

    Star
  31. Janet

    Very good! I added 1 tsp vanilla
    And 1/8 C stevia baking sugar.

    Star
  32. Julia

    I used very ripe bananas that were frozen and then thawed, I find these are best for baking as they are very mushy and watery and prevent the batter from being too dry!

    Star

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