by Olena

Almond Flour Blueberry Muffins

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Olena Osipov
5 from 2 votes

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These Almond Flour Blueberry Muffins are packed with juicy blueberries to create tender, fluffy, moist muffins! All you need are 8 healthy, wholesome ingredients to make these naturally gluten-free blueberry muffins- plus they’re oil-free, refined sugar-free, and wholesome enough to enjoy for breakfast, brunch, snacking, or dessert!

These aren’t the first almond flour muffins I’ve shared either. You might also like these healthy zucchini muffins, simple almond flour muffins, and almond flour banana muffins!

stack of almond flour blueberry muffins

Tender, Moist, and Juicy Almond Flour Blueberry Muffins

Considering my love for almond flour muffins and blueberries, I’m surprised this recipe hasn’t come sooner. Inspired by my healthy blueberry muffins (using whole wheat or spelt flour) and almond berry muffins (combining whole wheat with almond meal), now I’ve created 100% almond flour blueberry muffins for a naturally gluten-free, fruity treat!

Recently, I shared a recipe for blueberry crumble bars and somehow ended up with leftover blueberries, so I thought it was the perfect time to make a big batch of these almond flour blueberry muffins (I even made a half batch of healthy blueberry breakfast cake). While these aren’t low-carb, these muffins are naturally gluten-free, Paleo, refined sugar-free, oil-free, and grain-free!

The addition of almond flour helps yield super moist and hearty blueberry muffins that can be adapted with optional add-ins for a treat the entire family will love. Plus, no one can even tell that they’re gluten-free! I’ve spent a lot of time perfecting my baking with almond flour- with gluten-free snickerdoodles, healthy pumpkin cake, almond flour banana bread, and even a skillet cookie and Instant Pot cobbler as other examples.

Once baked, enjoy these gluten-free blueberry muffins for breakfast/brunch, as a snack, or even dessert. Finally, you can enjoy a muffin without any of the ‘empty calorie’ ingredients of many store-bought options, perfect for nourishing your body while giving you a treat!

Why This Recipe for Blueberry Almond Flour Muffins Works?

  • These almond flour blueberry muffins are naturally gluten-free, refined sugar-free, oil-free, and can be made dairy-free and egg-free!
  • The addition of almond flour means these healthy muffins are packed with protein, healthy fats, vitamins, and minerals!
  • These muffins require just 8 ingredients, most of which are pantry staples!
  • The combination of almond flour and blueberries yield light, fluffy, moist, and fruity muffins!
  • More so, these muffins are packed with healthful dietary fiber!
  • You can enjoy the muffins immediately or even freeze them for up to 3 months!
  • Easily adapt this almond flour blueberry muffin recipe with extra berries or optional add-ins for tons of ways to enjoy them!
almond flour muffins with blueberries in blue muffin tin

Ingredients and Substitutions

  • Almond flour: Superfine blanched almond flour is best. Coarse almond flour and almond meal should work but will have a slightly denser texture.
  • Blueberries: You can use fresh or frozen blueberries for these almond flour blueberry muffins.
  • Eggs: You’ll need 3 large room temperature eggs. See the recipe notes for a vegan option.
  • Sweetener: Maple syrup and honey are my favorite options, though most liquid sweeteners should work. Liquid sugar-free options (like liquid stevia) may also work, but I haven’t tried.
  • Greek Yogurt: This helps to add fat and moisture to the muffins. Use 2% fat or higher, though! If you only have plain yogurt, you can manually drain it to a Greek yogurt consistency by transferring it to a cheesecloth and leaving it to drain over a bowl for several hours (or combine the plain yogurt with an extra ¼ cup almond flour). You can also use flavored Greek Yogurt to add extra flavor to the muffins – just be mindful that those often have added sugars.
  • 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 flavor in the gluten-free blueberry muffins.
  • Vanilla Extract: Use natural extract or paste for the best results.  
  • Citrus zest: While this is technically optional, I recommend adding it for extra flavor. You can use lemon or orange zest.

You’ll also need a little cooking spray (I use Misto) for spraying the muffin tin/liners.

almond flour blueberry muffins ingredients

How to Make Almond Flour Muffins with Blueberries

  • Prepare the muffin pan: First, preheat the oven to 350F/125C and then line a 12-muffin tin with parchment paper muffin liners sprayed with a bit of cooking spray.

Having tested several pans, liners, and methods, I’ve found that parchment paper muffin liners are great for avoiding ‘stuck’ muffins, especially with delicate almond flour muffins that tend to stick a lot. I highly recommend them!

  • Mix the almond muffin batter: In a large bowl, combine all the muffin ingredients except for the almond flour and blueberries (eggs, maple syrup, yogurt, vanilla extract, citrus zest (if using), leavening agents, and salt). Whisk well until there are no lumps. Then, add the almond flour and fold it into the batter.
  • Add the blueberries: First, combine the blueberries with 1 tablespoon of almond flour in a bowl and toss to coat them well (this is meant to help prevent them from sinking to the bottom of the batter). Then add the blueberries to the batter and carefully fold them into the mixture with a spatula.

You can optionally keep 1/3 of the blueberries to one side (or use an extra ½ cup blueberries) and manually use them to stud the tops of the muffins before baking if you want to ensure there are some at the top.

  • Bake the muffins: Use an ice-cream scoop to divide the muffin batter between the 12 muffin liners. Then bake the almond blueberry muffins in the oven on the middle rack 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’). Then, remove them from the oven and allow them to cool for at least 15 minutes before enjoying!

Tips for Best Almond Flour Recipes Muffins Results

  • Make sure to use the spoon and level method: When measuring the almond flour (rather than scooping the cup directly into the flour bag). If you use too much flour, the almond flour muffins recipe will end up dense.
  • Avoid regular flour: This recipe was created with almond flour in mind and won’t work if you try to swap out regular or whole wheat flours. However, if you’d like to do so, then check out my healthy blueberry muffins.
  • Avoid dry sugar: The wet sweetener is needed for correct batter consistency, so I don’t recommend trying to use a granulated sweetener instead.
  • Use liners: I highly recommend using lightly greased (I sprayed with cooking spray) parchment paper muffin liners because almond flour muffins tend to stick even to the most well sprayed (even silicone) muffin tray/liner.
  • For vegan muffins: I haven’t tried to veganize these almond flour blueberry muffins, though readers have had luck doing so with other almond flour bakes in the past by using chia/flaxseed eggs (combine 2.5tbsp water and 1tbsp ground chia/flax per egg, mix, and rest for 10 minutes to thicken). Then also, use a dairy-free yogurt (Greek style if possible). Again, however, I can’t guarantee results.
  • Extra blueberries/add-ins: You can use up to 1 ½ cups in total of add-ins in these gluten-free blueberry muffins, so feel free to use an extra ½ cup blueberries or use them to stud the top of the muffins before baking. You could also add any of my recommended add-ins in their place.
  • For mini muffins/a loaf: 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. For a loaf, I recommend baking for 30-35 minutes, checking with a toothpick in the center.
  • Don’t overstuff the muffins: I recommend using a maximum of 1 ½ cups of add-ins to these almond flour muffins (blueberries included). Otherwise, the batter and baking may be impacted.

Add-ins and Variations

You can use 1 ½ cups of ‘fillings’ in total (blueberries included). So, feel free to use 1 cup blueberries and then add up to 1//2 cup of any add-ins.

  • Other berries: It’s possible to use a combination of berries or swap out the blueberries entirely for another berry; raspberry, cranberry, strawberry (chopped), etc. You could also use dried berries/fruit.
  • Nuts: These almond flour blueberry muffins are already packed with almonds. However, you can add some thicker crushed nuts for extra texture and flavor, pecans, walnuts, etc. Alternatively, some slivered almond added to the top of each muffin tastes lovely (like a berry Bakewell–like these almond blueberry muffins).
  • Chocolate: You can use chocolate chips or chocolate chunks
  • Spices: Spices are an easy way to boost the flavor of these gluten-free blueberry muffins. Cinnamon, nutmeg, pumpkin spice, etc.

FAQs

Are muffins made with almond flour fattening?

Almond flour muffins are very nutrient-dense and packed with healthful fats and unrefined sugars. However, it is still fat and sugar, so like any dessert- should be eaten in moderation. Luckily, unlike many commercial muffins (which are often described as ’empty calories with the white flour and sugar and fat), these almond flour blueberry muffins are packed with energy-boosting nutrients and calories, which should help keep you full for longer. So, I actually think they’re great for those watching their weight.

Are almond flour muffins considered keto?

This really depends on individual recipes. Yes, almond flour is keto-friendly, but it really depends on whether the rest of the ingredients in the recipe are (particularly if keto sweeteners are used). I haven’t specifically designed this recipe to be low carb, for example.

Why are my muffins with almond flour flat?

Usually, this is because you’ve ended up using a coarser almond meal rather than superfine almond flour. Otherwise, leavening agents (baking powder and baking soda) that are no longer fresh are the main culprit of any flat bake.

Can I substitute any other flour?

If you’re wanting to use regular all-purpose flour or spelt flour, etc., then I’d say no. This almond flour blueberry muffin recipe was designed with almond flour in mind. You may be able to use a similar product like cashew flour (which is similar nutritionally and in consistency). However, I really recommend sticking to almond flour for this recipe!
If you can’t find any in-store, you may be able to make some at home by blending blanched almonds in 10-second bursts into a floury consistency. I recommend sieving it and re-blending to get the finest results.

Does almond flour rise like flour?

While it doesn’t react in the exact way that wheat flour does, yes, almond flour does rise – just not quite as much as regular flour. You should still have a nice domed shape on these gluten-free blueberry muffins.

How does almond flour affect baking?

There are several ways that almond flour affects baked goods, including the rise and spread as well as the flavor and nutrition content. Almond flour is essentially blanched and finely ground almonds, which means it is naturally low-carb and filled with healthful fats, protein, and several vitamins and nutrients. It is also denser than regular wheat flour – and yet, with the right combination of ingredients, you’re able to make super moist and wonderfully fluffy bakes, thanks to the fat level.

While almond flour does also add a slightly nutty flavor, I’ve found that it’s easy to disguise this depending on what you’re baking (like this almond flour chocolate cake or carrot cake) to the point is barely noticeable.

It’s essential to follow recipes exactly and measure the almond flour using the spoon and level method to avoid dense and flat bakes.

short stack of gluten free blueberry muffins with blue pan in background

Serving Recommendations

Usually we just eat our almond flour muffin recipes plain or open faced with warm butter but here are some other fun ways to enjoy them!

  • Crisp them in a skillet: Spread your halved muffin with softened butter or brush it with olive oil, and crisp it in a non stick pan or griddle on high heat. You will love the crispy ‘buttery’ edges!
  • Peanut butter and jelly: Isn’t just reserved for plain bread! Halve the muffin, spread with a natural peanut butter and low sugar jam.
  • Top with a glaze and nuts: Use our healthy frosting used in cinnamon roll recipe, glaze your muffin and then top with sliced almonds.
  • Add to a charcuterie board: Follow our breakfast charcuterie board formula!
  • Serve with a dollop of ice cream: Warm up slightly and top with vegan vanilla ice cream.

Of course, with a glass of iced coffee is always perfect for me especially during the summertime!

Making Almond Flour Blueberry Muffins in Advance

Make ahead: You can prepare the batter (minus the leavening agents and blueberries) a day in advance. Store it, covered, in the fridge. When you’re ready to bake, fold in the baking powder, baking soda, and flour-coated blueberries and bake as usual.

Storing: You can keep these almond flour blueberry muffins at room temperature for between 2-3 days or in the refrigerator for up to 5 days, loosely covered rather than in an airtight container (As they’re moist, letting them ‘breathe’ slightly is recommended).

Freeze: Place the cooled muffins in an airtight container with parchment paper between the layers of muffins and freeze for up to three months. When you want one, you can allow it to thaw in the fridge overnight or warm up from frozen.

Reheat: If you’re reheating the muffins from frozen, you can do so in the oven (wrapped in foil for around 15 minutes at 400F—or until warmed through) or in the microwave in 20-second increments. When reheating from the fridge, simply reheat in 15-second increments in the microwave until your desired level of warmth.

More Almond Flour Recipes to Try

You might also enjoy this list of 20 almond flour recipes!

blueberry muffins with almond flour pictured from above with fresh blueberries
Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins {Gluten Free}

These Almond Flour Blueberry Muffins are packed with juicy blueberries to create tender, fluffy, moist muffins! All you need are 8 healthy, wholesome ingredients to make these naturally gluten-free blueberry muffins- plus they’re oil-free, refined sugar-free, and wholesome enough to enjoy for breakfast, brunch, snacking, or dessert!
5 from 2 votes
Print Save Rate
Course: Muffins and Quick Breads
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 449kcal
Author: Olena Osipov

Ingredients

  • 3 large eggs
  • 1/2 cup maple syrup or honey
  • 1/3 cup Greek yogurt 2% fat or higher
  • 2 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Orange or lemon zest optional
  • 3 1/3 cups + 1 tbsp 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.
    Almond Flour Blueberry Muffins
  • 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.
    Almond Flour Blueberry Muffins
  • Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.
    Almond Flour Blueberry Muffins
  • In a small bowl, combine blueberries with 1 tbsp of almond flour and stir to coat evenly (this prevents them from sinking).
    Almond Flour Blueberry Muffins
  • Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.
    Almond Flour Blueberry Muffins
  • 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.
    Almond Flour Blueberry Muffins
  • Remove from the oven, let cool for 15 minutes and enjoy.
    Almond Flour Blueberry Muffins

Make Ahead: You can prepare the batter, minus the leavening agents and blueberries, up to a day in advance. Leave it covered in the refrigerator and mix in the baking powder + soda and coated blueberries before baking the muffins.

    Storing: 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.

      Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.

        Notes

        • Has to be almond flour: Baking is a science and for this recipe you have to use almond flour. Almond meal might work, just muffins will be more dense and rise less. For whole wheat or spelt flour, check out my healthy blueberry muffin recipe.
        • Frozen and more info on blueberries: No need to thaw frozen berries and it is normal for them to “bleed” more during baking. You can also use up to 1 1/2 cups blueberries or tuck in extra blueberries in each muffin before baking.
        • Regular and other yogurt: You can use plain regular (not Greek) yogurt, however might have to add 1/4 cup extra almond flour since it contains more liquid (whey). Can also use flavored yogurt. The goal is to bring batter to consistency in the photos – thicker than for pancakes.
        • Don’t use dry sweetener: If you use dry sweetener, batter consistency will be offset. Unless you are an experienced baker, feel free to do so if you can bring batter to the right consistency.
        • Use liners: I highly recommend to use parchment paper muffin liners because almond flour is delicate and muffins to tend to stick even to the most well sprayed and even silicone cavities. Especially when freshly baked.
        Please see Recipe Post for more Tips and FAQs.

        Nutrition

        Serving: 1muffin | Calories: 449kcal | Carbohydrates: 28g | Protein: 16g | Fat: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 193mg | Potassium: 41mg | Fiber: 7g | Sugar: 15g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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