Almond Flour Blueberry Muffins
This post may contain affiliate links. See my disclosure policy.
My almond flour blueberry muffins are incredibly fluffy, moist, and have a tender crumb. Ready in less than 30 minutes, they use wholesome and healthy ingredients.
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.
After extensive recipe testing, I found that the combination of almond flour and coconut oil gives these muffins the perfect balance of moisture and structure – no gritty texture or dry crumbs here. I even played around with sweetness levels and mix-ins to make sure the blueberries stay juicy and don’t sink to the bottom (a little trick I picked up back in culinary school!). The result? Soft, fluffy muffins with golden tops that taste like a bakery treat but are secretly good for you.
Table of Contents
Why you need to make my almond flour blueberry muffins
- Quick and easy. 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 as a wholesome snack between meals or a sweet breakfast treat.
★★★★★ REVIEW
“THE BEST BLUEBERRY MUFFINS I’VE EVER HAD! Amazing, so delicious, I have to make them weekly for my family. One time I forgot to add the blueberries, and they were still amazingly tasty.” – Cp
Key Ingredients
Find the printable recipe with measurements below.
- 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, room-temperature eggs.
- Honey. I like the subtle honey flavor 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.
Tested recipe variations
Here are some ways I’ve tweaked these muffins to change things up a little:
- Use other berries. 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. I’ve tested both successfully.
- Add some mix-ins. Add some lemon zest, lemon juice, or some chocolate chips. Nuts, such as pecans and walnuts, are also great additions.
How to make almond flour blueberry muffins
Prep the batter: Mix the dry ingredients first, then whisk them together with the eggs, honey, coconut oil, and milk in a large bowl. Fold in the blueberries.
Distribute the batter: Line a 12-count muffin pan with muffin liners and distribute the batter evenly.
Bake the muffins for 22-25 minutes, or until they are 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 it 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, feel free to add more honey or your preferred sweetener.
Frequently asked questions
Yes- almond flour works best, but you can swap 1:1 with macadamia flour or sunflower seed flour for a similar texture and flavor. Avoid coconut flour- it’s much more absorbent and will make the muffins dry and crumbly.
Nope! The batter is thick enough to hold them in place. For extra insurance, you can toss the blueberries in a little almond flour before folding them in: a trick I’ve previously used in other muffin recipes to keep them evenly distributed.
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. To keep them longer, keep them in the fridge for up to 10 days.
To freeze. Cool the muffins, toss them into ziplock bags, and freeze them for up to six months.
Almond Flour Blueberry Muffins
Video
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 350°F (180°C). 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 eggs, honey, coconut oil, and milk. 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
- Coconut oil swap: Melted butter works well.
- Honey: Maple syrup or agave works.
- Vegan: Replace the eggs with a flax egg or a pre-formulated egg replacer. I like the Energ-y brand.
- Leftovers: Store muffins in an airtight container at room temperature for 4-5 days or refrigerate for up to 10 days (cool completely first). To freeze, place the muffins in a ziplock bag and freeze for up to 6 months.
Can I use a 6-cup large muffin pan instead?
Yes, absolutely! Because it would be a larger surface size, you’ll likely need to bake them for an extra 3-4 minutes. 🙂
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 +
Hi Antoinette. Same issue with diabetes for some family members. Could you please advice how much allulose did you use. I have the granular allulose, looks like white sugar. Have to import it fro the US, not available in Australia.
Many thanks, Carmen
5star
Hi there!
We love this recipe of yours. Is there an eggless version or any tips on what we can use instead of the eggs? I tried replacing the eggs with yogurt and the muffins sank coming out of the oven 🙁 . Would appreciate any pointers!!!
Hi Subha! Sorry for the late reply, I wanted to test this out myself before giving any feedback. After tweaking and experimenting, flax eggs or formulated egg replacers work- one commenter above also used a chia egg. You can make my sugar free blueberry muffins which don’t have eggs. The flour can be replaced with almond flour if you like if you don’t want to use any egg replacers.
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!
Perfect texture and flavor.
As usual, did not measure anything; I forgot the milk, no blueberries, used avocado oil, and homemade vanilla extract*, baked in glass casserole dish, greased with avocado oil.
*(soak vanilla beans in vodka, in a glass jar, for about a year.) Sliced as bread, served like strawberry shortcake. I have tried many recipes to get to this point; so glad I saw yours.