Almond Flour Blueberry Muffins
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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
“The BEST!!!! Hard to believe something that tastes so good is actually good for you. Even my husband, who is leery about organic baking, loved them. I added a few organic chocolate chips on top for him.” – Helen
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 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.
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 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.
THE BEST BLUEBERRY MUFFINS IVE EVER HAD! Amazing, so delicious I have to make them weekly for my family. One time I forgotten to add the blueberries and they were still amazingly delicious.
The BEST!!!! Hard to believe something that tastes so good is actually good for you. Even my husband , who is leary about organic baking , loved them. I added a few organic chocolate chips on top for him.
Chocolate chips are always welcome!
Just great.