This post may contain affiliate links. See my disclosure policy.
My almond flour blueberry muffins are super fluffy and moist and have a tender crumb! Ready in less than 30 minutes, they use wholesome and healthy ingredients.
If you love a good almond flour recipe, try my almond flour cookies, almond flour cake, almond flour brownies, and almond flour cupcakes next.
Table of Contents
I typically make my family a batch of healthy blueberry muffins almost weekly, but to use up a bag of almond flour, I adapted my classic almond flour muffins to give them a blueberry twist. Not only are they just as wholesome, but they are also naturally gluten-free.
Why I love this recipe
- Quick and easy. Like my almond flour banana muffins, these 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.
- Enjoy them anytime. My family loves these muffins between meals as a wholesome snack or a sweet breakfast muffin (along with almond flour pumpkin muffins).
Key Ingredients
- Almond flour. I recommend using blanched almond flour, not an almond meal. My local grocery store has it in stock, but it’s also available online.
- Baking soda. The leavening agent is used to give the muffins a nice rise.
- Salt. To taste.
- Eggs. Large eggs please and at room temperature.
- Honey. I like the subtle taste of the honey in these muffins. If you’re not a big fan of honey, substitute it with maple syrup or agave syrup.
- Coconut oil. Use melted coconut oil to ensure your muffins stay moist. You could also swap it with avocado oil. I tried it with butter and wasn’t a fan of the texture.
- Milk. To get the perfect batter consistency.
- Blueberries. I used fresh blueberries, but frozen blueberries also worked. If using frozen ones, you don’t need to thaw them before use (I promised less prep!).
- Vanilla extract. Optional, but highly recommended.
How to make almond flour blueberry muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 pan with muffin liners and distribute the batter evenly.
Bake the muffins for 22-25 minutes until fully baked. Remove them from the oven, and serve fresh!
Arman’s recipe tips
- Avoid overmixing the muffin batter. The batter may appear slightly thick, but that’s okay. Also, combine the ingredients until just incorporated. Excessive whisking causes tough, unpleasant muffins.
- Tap the muffin tray several times before placing them in the oven. This is my secret trick to ensure gorgeous, smooth tops.
- Adjust the sweetness. I’ll be honest- these muffins aren’t overly sweet, so if you prefer super sweet muffins, add more honey or your preferred sweetener.
Frequently asked questions
Although I haven’t tested any other flour, you can make these muffins with macadamia or sunflower seed flour. Do not use coconut flour, or else the muffins will dry out.
Unlike other muffin recipes, my one makes a thick batter that prevents the berries from sinking.
Almond Flour Blueberry Muffins
Ingredients
- 3 cups almond flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup honey
- 1/4 cup coconut oil melted
- 1/4 cup milk
- 1 cup blueberries
Instructions
- 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.
Perfect muffins! I used grapeseed oil since i didn’t have coconut oil on hand. Might try that next time and maybe use banana or carrots for variety.
they are great, fluffy, and moist!
These muffins are delicious. I added some freeze dried blueberries to the batter for some extra flavor. Yummmm!
Absolutely gorgeous. Perfect balance of light sweetness and moist cake.
The best!
Love that!!
The best!
The best!
Amazing muffins! These muffins are moist and so delicious, I will definitely bake them again and again. Instead of honey I used Alulose to sweeten them and added vanilla. My husband is a T1 diabetic and I love making him baked goods that don’t raise his glucose. Thanks for sharing this amazing recipe. 5 stars +
5star
Very good muffins! I added lemon zest too because I think blueberries and lemon are delish together.
Thank you for this awesome recipe-the muffins are delicious! So moist and tasty. I’m definitely gonna make them often 🙂 Peace
Great recipe but they turned out a little greasy. Next time I’ll cut back on the coconut oil
Love this recipe! I cut the honey down to a quarter of a cup and the eggs down to two and it works just great!