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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!
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
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.
Step 2- Distribute the batter: Line a 12-count muffin pan with muffin liners and distribute the batter evenly.
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!
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.
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.
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.
More delicious almond flour recipes to try
- Almond flour pumpkin muffins– Perfectly moist and fluffy.
- Almond flour cake– Just FOUR ingredients.
- Almond flour banana bread– My favorite way to bake banana bread ever.
- Almond flour pancakes–
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.
Thank you for this awesome recipe-the muffins are delicious! So moist and tasty. I’m definitely gonna make them often 🙂 Peace