Almond Flour Blueberry Muffins

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5 from 111 votes
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These almond flour blueberry muffins are super fluffy, moist, and have a tender crumb! Ready in less than 30 minutes, these healthier muffins are naturally sweetened and gluten-free!

almond flour blueberry muffins.

Craving muffins but not loving all the wheat? Try this almond flour blueberry muffin recipe.

They are a gluten-free, grain-free, and wheat-free alternative to classic muffins. I was inspired by both my keto blueberry muffins and classic almond flour muffins but with a few minor tweaks. They are quick to prep and so delicious.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make almond flour blueberry muffins
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More delicious almond flour recipes to try
  8. Almond Flour Blueberry Muffins (Recipe Card)

Recipe highlights

  • Quick and easy. Like with 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. These make a great snack between meals, wholesome dessert, or even a cheeky breakfast.

Ingredients needed

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. The leavening agent is used to give the muffins 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.
  • 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 work. If using frozen ones, you don’t need to thaw them before use (I promised less prep!).
  • Vanilla extract. Optional, but highly recommended.

Find the printable recipe with measurements below.

How to make almond flour blueberry muffins

Step 1- 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.

how to make almond flour blueberry muffins.

Step 2- Distribute the batter: Line a 12-count muffin pan with muffin liners and distribute the batter evenly.

how to make blueberry muffins with almond flour.

Step 3- 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!

almond flour blueberry muffin.

Recipe tips and variations

  • Avoid overmixing the muffin batter. The batter may appear slightly thick, but that’s okay. Also, combine the ingredients just until combined. Excessive whisking causes tough, unpleasant muffins.   
  • Make them pretty. Reserve a few blueberries to put on top of each muffin for the perfect appearance. 
  • 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.
  • Make them vegan! Substitute honey with maple syrup and use an egg replacer or flax eggs.
  • Add some mix-ins. Add some lemon zest or lemon juice(similar to lemon blueberry muffins), or some chocolate chips. Nuts like pecans and walnuts are also fab additions.

Storage instructions

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.

blueberry muffins almond flour.

Frequently asked questions

Can I make this recipe with any other flour?

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.

Will my berries sink to the bottom?

Lucky for you, this recipe makes a thick batter that prevents the berries from sinking. 

How is almond meal different than almond flour?

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.

More delicious almond flour recipes to try

almond flour blueberry muffins recipe.

Almond Flour Blueberry Muffins

5 from 111 votes
These almond flour blueberry muffins are soft, moist, and full of fluffy goodness! Ready in less than 30 minutes, they are naturally sweetened and gluten-free!
Servings: 12 muffins
Prep: 5 minutes
Cook: 22 minutes
Total: 27 minutes

Ingredients  

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.

Notes

TO STORE. These muffins keep well at room temperature for 4-5 days. Store them in an airtight container lined with a kitchen towel. 
REFRIGERATE. 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.

Nutrition

Serving: 1muffinCalories: 265kcalCarbohydrates: 20gProtein: 8gFat: 20gSodium: 191mgPotassium: 34mgFiber: 3gSugar: 14gVitamin A: 74IUVitamin C: 1mgCalcium: 74mgIron: 1mgNET CARBS: 17g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Delicious. I followed the basic recipe with a few minor substitutions. I used applesauce instead of oil, like some mentioned in a previous comment. I used 1/3 cup maple syrup instead of honey, and I used almond milk.

    1. I haven’t tried- You’ll need to experiment and see! I would do this in standard muffins, but not sure with a grain-free one.

  2. 5 stars
    This recipe was great! It was easy to make and incredibly tasty! I added peaches to the blueberries for an additional pop of flavor and they were goggled up by all my friends at the yoga retreat.

  3. 5 stars
    These blueberry muffins are delicious! I was a little reluctant to make them at first, but since I had all of the ingredients, I said what the heck. I will be trying these again real soon.

  4. 5 stars
    I made these for the first time yesterday and I’ve already forwarded the recipe to five people because I love them so much! I added cinnamon and vanilla and more blueberries than the recipe called for.

  5. Please, you never give the measurements of what we have to use so I am left guessing and have spoiled a few recipes because of it, why don’t you give measurements of ingredients to use?
    Thank you
    Carmel