Almond Flour Blueberry Muffins are light, moist and naturally gluten-free! Made healthier with almond flour and sweetened with maple syrup, they are perfect for a grab-and-go breakfast or snack.
Reader’s Review
I did the muffins and they are delicious!! A great snack for when you have to be careful what you eat but need some sweet!! Thank you for the recipe!!
Monica
Considering my love for almond flour muffins and blueberries, I’m surprised these almond flour blueberry muffins haven’t come sooner. They are inspired by my healthy blueberry muffins and almond muffins with berries.
I’ve spent a lot of time perfecting my almond flour baking skills to deliver you foolproof recipes!
Why You’ll Love This Recipe
- These healthy muffins require just 10 ingredients and are ready in 30 minutes.
- Blueberry muffins with almond flour come out light, fluffy and moist.
- According to Healthline, almond flour is low carb, higher in protein and fiber, packed with healthy fats, vitamins, and minerals. It’s slightly higher in calories though but its benefits are superior.
- Naturally gluten-free blueberry muffins that are also refined sugar-free, oil-free, and grain-free.
- Enjoy immediately or freeze for up to 3 months. Perfect for meal prep!
Ingredients for Almond Flour Blueberry Muffins
- Almond flour: Superfine blanched almond flour is the best, I like Kirkland brand. Coarse almond flour and almond meal should work but muffins will have a slightly denser texture. You can buy it or here is quick tutorial how to make almond flour at home.
- Blueberries: I have tested this recipe successfully with fresh blueberries and frozen blueberries.
- Eggs: You’ll need 3 large eggs, they are needed as a binder. I haven’t tried to use an egg replacer, although I have had luck by using chia seed eggs and flax eggs for almond flour banana bread.
- Sweetener: Maple syrup and honey are my favorite options, but most liquid sweeteners should work. Liquid sugar-free options like keto maple syrup will work.
- Greek yogurt: This helps to add fat and moisture to the muffins. Use 2% fat or higher for best results. To make dairy-free muffins, use thick dairy-free yogurt.
- Baking powder and baking soda: These leavening agents provide lift and fluffy texture to the muffins.
- Salt: All you need is a pinch to balance and enhance the overall flavor.
- Vanilla extract: Use natural pure vanilla extract for best results.
- Citrus zest: While this is technically optional, I recommend adding it for extra flavor. You can use lemon zest or orange zest.
- Misto: Or cooking spray for your muffin tin and liners.
How to Make Almond Flour Blueberry Muffins
Here’s a quick overview how to make almond flour blueberry muffins. Full recipe card is located below.
- Mix wet ingredients: In a large bowl, combine eggs, maple syrup, yogurt, vanilla extract, citrus zest, leavening agents, and salt. Whisk well until there are no lumps. Fold in almond flour and mix.
- Add blueberries: First, combine the blueberries with 1 tablespoon of almond flour in a small bowl and toss to coat them well. Then carefully fold them into the muffin batter with a spatula.
- Bake muffins: Use a trigger cookie scoop to divide the muffin batter between prepared muffin cups of a muffin pan. Then bake muffins in preheated oven to 350 F on the middle rack (important not to burn them) for around 20 minutes or until a toothpick inserted in the center comes out mostly clean. With a few crumbs is fine, but not “wet”.
- Cool: Remove from the oven and allow them to cool for at least 15 minutes before enjoying! I usually do not transfer them onto a wire rack but you could.
Tips for Best Results
Baking blueberry muffins with almond flour is a bit different than traditional muffins, so here are few tips.
- Don’t skip coating blueberries in flour: It helps to prevent them from sinking to the bottom of muffin cups.
- Ovens vary: Almond flour tends to burn fast and bakes faster than regular flour. All ovens vary. Keep an eye on your muffins and check on them at 17 minute mark.
- Bake on the middle rack: Almond flour burns fast.
- Frozen blueberries: You can use frozen blueberries as per recipe but don’t thaw them.
- Avoid dry sugar: Wet sweetener is needed for correct batter consistency, so I don’t recommend trying to use a granulated sweetener instead.
- Use good paper liners: I highly recommend using lightly greased parchment paper muffin liners. That’s because almond flour blueberry muffins tend to stick even to the most well sprayed muffin tray, even silicone muffin pan.
Substitutions and Add-ins
- Other berries: It’s possible to use a combination of berries or swap out the blueberries entirely for other berries like raspberries, cranberries, chopped strawberries.
- Yogurt: You can use plain regular yogurt (not Greek yogurt), however might have to add 1/4 cup extra almond flour since it contains more liquid (whey). You can also use flavored yogurt. The goal is to bring batter to consistency in the photos, thicker than for pancakes.
- Nuts: Add up to 1/2 cup of chopped nuts like walnuts, pecans, almonds, hazelnuts or pistachios.
- Sweeter muffins: Sometimes if you use less sweet blueberries or frozen blueberries, muffins will not be sweet enough. Add 2-4 tablespoons of maple syrup to the batter next time.
- Other flours: If you want to use regular all-purpose flour, whole wheat flour, or spelt flour, even coconut flour, unfortunately you can’t do it with this blueberry muffins recipe. It’s because it has gluten and acts differently.
How to Store
Store: Store muffins at room temperature between 2-3 days or in the refrigerator for up to 5 days, loosely covered rather than in an airtight container. Because these are moist muffins, it’s best to let them “breathe” slightly.
Freeze: To freeze, place cooled muffins in an airtight container with parchment paper between the layers of muffins or a freezer bag and freeze for up to 3 months.
When you want one, you can allow it to thaw in the fridge overnight or on a counter for 2 hours. Or just warm up from frozen in a microwave, it works too.
Storage Tip
If you would like to learn more about muffins storage, check out my detailed post how to store muffins and how to freeze muffins.
FAQs
All you need to do is reduce the baking time for mini muffins. I recommend checking on them at 10 minutes and baking until an inserted toothpick comes out clean.
More Muffin Recipes to Try
- Healthy lemon blueberry muffins
- Healthy blueberry banana muffins
- Cottage cheese blueberry muffins
- Almond flour banana muffins
- Almond flour strawberry muffins
- Almond flour yogurt muffins
Almond Flour Blueberry Muffins
Equipment
Video
Ingredients
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/3 cup Greek yogurt, 2% fat or higher
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Orange or lemon zest, optional
- 3 1/3 cups + 1 tablespoon almond flour
- 1 cup blueberries, fresh or frozen
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
- In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
- Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.
- In a small bowl, combine blueberries with 1 tablespoon of almond flour and stir to coat evenly (this prevents them from sinking).
- Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy.
Notes
- Store: Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
- Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m confused.. Under “Why You Will Love These Muffins” you state they are dairy-free, yet the ingredients call for yogurt.
A typo. Fixed.
The most delicious yet simple almond flour recipe I’ve ever tried. Try it, you can’t go wrong.
Thank you so much, that’s wonderful to hear. I’m really glad you enjoyed!
I loved these! Made them this morning, then cut in half and grilled them. Loved them so much Im even commenting! Haha thanks for the recipe
That makes me so happy! Grilling them sounds amazing, thanks so much for commenting, you are funny.:) I do barely leave comments myself, so I know what you mean.