These almond flour blueberry muffins are soft, moist, and full of fluffy goodness! Ready in less than 30 minutes, these healthier muffins are naturally sweetened and gluten-free!
Craving muffins but not loving all the wheat? Try this almond flour blueberry muffin recipe.
They are a gluten-free and wheat-free alternative to classic muffins. They are quick to prep to so delicious.
Table of Contents
Why this recipe works
These muffins may look intimidating but honestly, they are one of the easiest baked goods ever.
- Quick and easy. These muffins come together in no time. And you don’t need complicated equipment or mixers to make the batter.
- Perfect flavor and texture. You will love the balance of mildly sweet honey, tart blueberries, and nutty almond flavors. They are crumbly on the outside and pillowy soft on the inside.
- Gluten-free and grain-free. Thanks to the combination of ingredients, these muffins are suitable for celiacs.
These blueberry muffins with almond flour are so easy, and besides the eggs and honey, there isn’t much else that is needed to make. Here is what you’ll need:
- Almond flour. You want superfine or blanched almond flour. Not an almond meal. You can buy it from your local supermarket or any health food shop.
- Baking soda. It helps the muffins to get a nice rise.
- Salt. To taste.
- Eggs. Get good quality large eggs for this recipe.
- Honey. I like the subtle taste of the honey flavor. If you’re not a big fan of honey, substitute it with maple syrup or agave syrup.
Low carb swap
Want to keep the carbs down? Try making keto blueberry muffins instead.
- Coconut oil. Use melted coconut oil to ensure your muffins stay moist. You could also swap it with avocado oil.
- Milk. To get the perfect batter consistency.
- Blueberries. Use frozen or fresh blueberries for this muffin recipe. If using frozen ones, you don’t need to thaw them before use (I promised less prep!)
How to make almond flour blueberry muffins
Prep the batter: Mix dry ingredients first, then whisk it with eggs, honey, coconut oil, and milk in a large bowl. Fold in the blueberries to finish your batter.
Distribute the batter: Line a 12-count muffin tin with muffin liners and distribute the batter evenly.
Bake and serve: Bake the muffins in a preheated oven at 175°C/325°F for 22-25 minutes until fully baked. Remove them from the oven, and serve fresh!
Tips to make the best recipe
- Make them pretty: Reserve a few blueberries to put on top of each muffin for the perfect appearance.
- Avoid overmixing the batter: The batter may appear slightly thick, but that’s okay. Also, combine the ingredients just until combined. Excessive whisking causes tough, unpleasant muffins.
- Tap the muffin tray: Give your muffin tray a good tap or two to even out the tops.
- Adjust the sweetness: These muffins aren’t overly sweet so if you prefer super sweet muffins, add more honey or your preferred sweetener if you like your muffins sweeter.
Use a different berry. This recipe works with strawberries, raspberries, or blackberries. You can also put a spoonful of berry jam at the center and cover with more batter for an oozy muffin.
Add subtle flavors. I often add some lemon zest, poppy seeds, or a teaspoon of almond or vanilla extract to complement the refreshing blueberry flavors.
Make them vegan! Substitute honey with maple syrup and use an egg substitute.
Make mini muffins. Instead of making 12 regular muffins, make 24 bite-sized mini muffins for better portion control.
To store. These muffins keep well at room temperature for 4-5 days. Store them in an airtight container lined with a kitchen towel.
Refrigeration. Enjoy the muffins for up to ten days by refrigerating them in a sealed container. Before transferring them to the fridge, remember to cool them completely at room temperature.
To freeze. Cool the muffins, toss them into ziplock bags, and freeze them for six months in the freezer.
More delicious muffins using almond flour
- Almond flour banana muffins
- Almond flour muffins
- Keto blueberry muffins
- Almond flour pumpkin muffins
Frequently asked questions
Although I haven’t tested any other flour, you can make these muffins with macadamia or sunflower seed flour.
Lucky for you, this recipe makes a thick batter that prevents the berries from sinking.
Almond meal is made from whole almonds. It has a coarse texture because of the almond skins. On the other hand, almond flour has a finer texture and is made from blanched, deskinned almonds.
Almond Flour Blueberry Muffins
- Preheat the oven to 180C/325F. Line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, add the almond flour, baking soda, and salt and mix well. Add the remaining ingredients, except for the blueberries. Fold through the blueberries at the end.
- Evenly distribute the batter amongst the muffin liners and bake for 22-25 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven and let them cool for 5 minutes before carefully transferring them to a wire rack to cool completely.
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