Check out this easy, delicious and healthy recipe for almond flour blueberry muffins. These moist and fluffy gluten-free blueberry muffins are perfect for a quick breakfast or a snack with your morning coffee or any time of the day.
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What is almond flour?
Almond flour is made by grinding whole almonds into a fine powder. It's great for gluten-free and low-carb baking because it adds a nutty flavor and a moist texture to baked goods. This flour makes a delicious pie crust, which works well in recipes like Meyer Lemon Curd Tart.
Almond flour is different from almond meal, which is made by grinding almonds with their skins still on. Almond meal has a coarser texture and a darker color than almond flour. It's a good choice for breading foods like these Air Fryer Asparagus Fries.
Why you'll love this recipe
- Easy: This almond flour blueberry muffin recipe is easy to make and requires just a few simple ingredients, one bowl, and only 30 minutes.
- Healthier: These healthy blueberry muffins are low carb, and gluten-free. Almond flour contains heart healthy fats and it's rich in vitamin E and antioxidants. Which makes it a healthier alternative to regular flour.
- Freezer friendly: This almond flour muffin recipe is great for meal prep because the muffins freeze beautifully.
- Adaptable: This is a gluten-free muffin recipe already. And you can easily adapt this healthy muffin recipe to fit different dietary needs, such as a keto diet or paleo diet.
Here's what you need to make them
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Almond flour: The main ingredient. Look for a fine-ground almond flour, and not almond meal. A finer texture makes it more suitable for baking.
- Baking soda: Baking soda is our leavening agent for this recipe; it helps the muffins to rise and become fluffy.
- Cinnamon: I like the flavor of cinnamon and blueberries, but I sometimes add lemon zest because lemon and blueberries are also a great combination.
- Eggs: Eggs are the best leavening agent and binder for baking with almond flour. You will need three large eggs for making these almond flour muffins. Almond flour absorbs more moisture than all purpose flour so an extra egg helps to counteract this. I haven't tried this recipe using flax eggs or an egg replacer, so I can't advise. If you do try it, I would love it if you share in the comments how it worked.
- Butter: You can substitute any oil, (olive oil is a great choice), or use melted coconut oil instead of butter to make these gluten-free muffins dairy-free as well.
- Maple syrup: These almond blueberry muffins are sweetened with maple syrup, keeping them free of refined sugar. However you can use honey, coconut sugar or brown sugar. If you do use a granulated sweetener, add a couple of tablespoons of almond milk or Greek yogurt to compensate for the lost liquid.
- Blueberries: You can use fresh blueberries or frozen blueberries. (Don't defrost).
- Vanilla extract: If you want to increase the almond flavor, use almond extract instead of vanilla.
How to make these muffins
These delicious almond flour blueberry muffins are so quick and easy. Here's how, step by step.
- In a large bowl, whisk together the almond flour, baking soda, cinnamon and salt.
- Add the eggs, melted butter, maple syrup, and vanilla extract. Stir until combined.
- Fold in the blueberries.
- Spoon the batter evenly into the prepared muffin cups.
- Bake 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, before transfering them to a wire rack to cool completely
Helpful Tips
- Room temperature: For best results in baking, eggs should be at room temperature. If you don't remember to pull the eggs from the fridge ahead of time, submerge them in a bowl of warm (not hot) water for 5 minutes.
- Frozen blueberries: If you're using frozen blueberries, don't thaw them. They are easier to mix into the batter without turning it blue, when frozen.
- Don't over mix: Mix the wet ingredients into the dry ingredients quickly, using a few strokes until just combined. Overmixing can cause tough, unevenly baked muffins.
- Batter: The muffin batter will be thick, so you shouldn't have any problems with blueberries sinking to the bottom.
- Grease the muffin pan: You can use paper liners, but the muffins will still stick to the liners.
- Storage: Keep the muffins in an airtight container in the fridge for 2-3 days.
- To Freeze: Freeze these almond flour muffins individually on a tray until firm, then pack them into a freezer bag or container. Freeze for up to 3 months. Thaw the muffins in the fridge, uncovered. If you like warm muffins, heat them in the microwave.
Variations
- Sweeter muffins: These healthy almond flour blueberry muffins are not overly sweet. If you have a sweet tooth, you can increase the maple syrup by ¼ cup.
- Keto blueberry muffins: Replace the maple syrup with sugar-free maple syrup.
- Paleo blueberry muffins: Replace the butter with melted coconut oil or ghee.
- Dairy free muffins: Replace the butter with any other oil.
- Additions: Add nuts like almonds or pecans for extra protein and crunch. Add chocolate chips, (sugar-free if needed). I recommend ½ cup.
- Berries: Swap the blueberries for raspberries, sliced strawberries, or blackberries.
- Mini muffins: Use a mini muffin tin to make 24 mini muffins. You will need to shorten the baking time to 10 or 12 minutes.
- Flour: Almond flour is the best choice for these muffins, of course. However, I have made this recipe with a gluten-free all purpose flour using the same measurements. It works, but the muffins won't have the same texture or almond flavor. I haven 't tested this recipe with oat flour, cassava flour, coconut flour or any other flour. If you want to experiment with other nut flours, try hazlenut flour, cashew flour, or walnut flour.
Frequently Asked Questions
Yes, these muffins are just 8 grams net carbs each. A traditional muffin made with wheat flour can be around 32 grams net carbs.
​When baking with almond flour, the ratio of liquid to flour is important. If your muffins are crumbly, it could be that the flour wasn't measured properly and there was too much. Also, be sure to use large eggs, not medium or small. Over mixing, or over baking can also cause crumbly muffins.
Almond flour is lower in carbs, higher in protein and fiber and has more nutrients than wheat flour. It has healthy fats, and the lower carbs means it won't spike blood sugar levels. Do keep in mind though, that almond flour has more calories than wheat flour.
More Almond Flour Recipes
I love using almond flour for delicious gluten-free desserts like Apple and Blackberry Crumble, Cherry Almond Clafoutis, Strawberry Dutch Baby, and Peach Cobbler. And it works beautifully in baked goods! Try another healthy muffin recipe: Pumpkin Pecan Muffins or a cake: Apple Ricotta Cake.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Almond Flour Blueberry Muffins
Ingredients
- 2 cups almond flour fine ground
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 eggs large
- ¼ cup butter melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries or fresh
Instructions
- Preheat the oven to 350° Line a 12 cup muffin tin with paper liners, or grease with cooking spray.
- In a large bowl, whisk together the almond flour, baking soda, cinnamon and salt.
- Add the eggs, melted butter, maple syrup, and vanilla extract. Stir until combined.
- Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin cups.
- Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, before transfering them to a rack to cool completely
Notes
- Room temperature: For best results in baking, eggs should be at room temperature. If you don't remember to pull the eggs from the fridge ahead of time, submerge them in a bowl of warm (not hot) water for 5 minutes.
- Frozen blueberries: If you're using frozen blueberries, don't thaw them. They are easier to mix into the batter without turning it blue, when frozen.
- Don't over mix: Mix the wet ingredients into the dry ingredients quickly, using a few strokes until just combined. Overmixing can cause tough, unevenly baked muffins.
- Batter: The muffin batter will be thick, so you shouldn't have any problems with blueberries sinking to the bottom.
- Grease the muffin pan: You can use paper liners, but the muffins will still stick to the liners.Â
- Storage: Keep the muffins in an airtight container in the fridge for 2-3 days.
- To Freeze: Freeze these almond flour muffins individually on a tray until firm, then pack them into a freezer bag or container. Freeze for up to 3 months. Thaw the muffins in the fridge, uncovered. If you like warm muffins, heat them in the microwave.
Jamie
Wow! This muffin recipe looks absolutely delicious and very yummy! I love how you incorporate Almond flour and Blueberry on this. Plus it's Gluten-free which will make healthy cautious people love this!
Erin
I had some almond flour to use up and this was the perfect use! We loved them and the texture was great. Can't wait to make them again!
Colleen
Hi Erin. I'm so glad you loved these muffins, and thank you for your feedback!
Amy Liu Dong
These muffins look so delicious. I have all the ingredients today and I am so ready to make this for my kids.
Nicole Washington
My husband has been asking me to make more keto-based breakfast things and I have tried so many and they didn't work. Your recipe is giving me hope. They look fluffy and moist. I will give these a shot and report back. Thanks for sharing.
Colleen
I think you will love these muffins, Nicole! I can't wait to hear how they turned out for you.
Cathleen
I have a whole bunch of almond flour that needs using, and this is the perfect recipe for it! Thank you so much for sharing 😉
Mikayla
The nutty flavor of the almond flour with the burst of blueberry is so good, especially when they were warm out of the oven, I repeat recipe for sure!
Colleen
Good to hear, Mikayla! So glad you loved the muffins!
Monica
I love this! We recently had house guests who try to avoid all purpose flour, and these almond flour muffins were a huge hit! I might make them again for my kids just to incorporate some additional healthy fats into their diets. Thanks for the recipe!
Colleen
Hi Monica, You're very welcome! Thanks for letting me know these blueberry muffins were a hit!
Gwynn Galvin
These muffins are a delicious way to start the day! And so easy to make too!
Colleen
Great to get your feedback, Gwynn, thank you!
edelweiss
can I substitute the maple syrup to monk fruit sugar ?
Colleen
Hi Edelweiss, I have not tried this recipe with monk fruit sugar, but you should definitely be able to do it. Just start with less because the monk fruit is much sweeter. And with almond flour, the amount of liquid is important, so use some almond milk (or any milk) to make up for the maple syrup. Thanks for your question, and if you try that substitution, I would love for you to drop a comment and share how it worked out.
Marie
Great way to add more healthy fats and protein to muffins!
Erik
Big fan of the ingredients in this. And the flavor is great!
Suja md
Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!
Colleen
So happy to hear you loved these muffins, Suja! Thanks for your feedback!
Amanda Dixon
Just made a batch, and they turned out so good! They're nice and fluffy with blueberries in every bite. Thank you!
Colleen
I'm glad the muffins turned out great for you Amanda! Thanks for sharing!
Kechi
These muffins turned out so good! Am always skeptical to use only almond flour in my baking. I look forward to making this recipe again; thanks for sharing!
Colleen
You're welcome, Kechi! Thank you for your feedback!
dina and bruce miller
Everyone loved having high protein snacks! The froze and heated up perfectly!
Colleen
This is great to hear, Dina and Bruce! Thanks for sharing!