Berry Cardamom Muffins

Berry Cardamom Muffins

Shivangi Rao
By Shivangi Rao
This recipe has been adapted from Elana’s Pantry Almond Flour Muffins
Course Breads, Breakfast, Dessert


  • 2 cups blanched super fine almond flour I use Bob’s Red Mill
  • 4 large eggs
  • 4 tbsp honey
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp apple cider vinegar
  • 1 cup frozen or fresh blueberries
  • Salted butter and extra honey for serving


  • Pre-heat oven to 350 degrees F.
  • In a mixing bowl combine almond flour, salt, cardamom powder, and baking soda
  • In a separate mixing bowl, combine eggs, honey, and apple cider vinegar.
  • Stir dry ingredients into wet, mixing until combined.
  • Stir in blueberries slowly.
  • Scoop about ¼ cup of batter at a time into a parchment paper-lined muffin tin.
  • Bake at 350°F for 15 minutes, until slightly browned on top. Run a fork through the center to make sure it is cooked. If it is not, then keep in the oven for a few minutes longer.
  • Cool on a cooling rack for 30 minutes.
  • Serve with butter & extra honey as desired. Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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