Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Breakfast

Almond Flour Blueberry Muffins

By Erin · August 5, 2020 · Updated April 3, 2022 · 27 Comments

Jump to Recipe Jump to Video Print Recipe
  • Share
  • Tweet
Gluten FreeDairy FreeVegetarianPaleo
stack of blueberry muffins
muffin on a plate with text overlay

Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.

blueberry muffin on a plate

Sometimes, you just need a gluten free muffin recipe, and these almond flour blueberry muffins are it! Whether you're looking for a kid-friendly muffin recipe, an easy grab-and-go breakfast or an afternoon snack, this muffin recipe will definitely come in handy!

Recipe features

  • Incredibly fluffy and moist
  • Lightly sweetened with maple syrup and cinnamon
  • A gluten free muffin recipe that everyone will love
  • Pairs perfectly in a brunch spread with no bake breakfast cookies and flourless banana pancakes

muffin ingredients

Ingredient notes:

Almond flour - Preferably blanched almond flour over almond meal. Though almond meal technically works, the texture is quite different.

Maple syrup - Can sub honey if you prefer

Milk - Any kind, though I wouldn't recommend using canned coconut milk. I used almond milk and it worked great!

Coconut oil - Since it's such a small amount (1 tbsp), you can use ANY kind of oil. Coconut oil is my go-to in baking, but any kind will work.

Blueberries - Fresh or frozen, though I only tested these with fresh blueberries

Step-by-step instructions

Step 1: Combine dry ingredients. In a large bowl, stir the almond flour, cinnamon, baking soda, and salt together.

almond flour in a bowl

Step 2: Whisk wet ingredients. In a separate bowl, whisk the eggs, syrup, milk, oil, vinegar, and vanilla together. Then, gently fold the wet and dry ingredients together, making sure not to over-mix the batter.

muffin batter with blueberries

Step 3: Add the blueberries. The final step is to fold in most of the blueberries, reserving a few to place on top. Divide the batter evenly into a lined and greased muffin tin, then place the reserved blueberries on top of the batter. Bake the muffins for 18-22 minutes or until a toothpick comes out clean.

muffins in a muffin tin

Tips and FAQs

  • After lining the muffin tin with muffin liners, make sure to spray each one with nonstick spray (or rub coconut oil on the inside) so the muffins don't stick to the liners.

Substitutions:

  • Can use honey instead of syrup
  • Any kind of milk (though preferably not canned milk)
  • Any kind of oil (coconut, olive, avocado, etc.).

Is almond flour healthy?

It sure is. You can read more about almond flour in this article from Healthline, but essentially almond flour is loaded with protein and nutrients, whereas white flour is not. It's also a great source of fiber, and is a great gluten free substitution in baking.

Can you make these vegan?

Yes! Simply use two flax eggs in place of the regular eggs. To make two flax eggs, combine 2 tablespoon flaxseed meal with 5 tablespoon of water, stir and then let it sit for 5 minutes or so.

Can I use almond meal or a different kind of flour?

Honestly, I wouldn't recommend it. I tested this recipe with both almond flour and almond meal, and the muffins turned out much better texture-wise with almond flour. While you can try using a different kind of flour, I haven't tested it myself.

A close up of Muffin and Blueberry

More healthy muffin recipes

  • Healthy Sweet Potato Muffins
  • Cranberry Orange Muffins
  • Whole Wheat Morning Glory Muffins

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

muffin on a plate

Almond Flour Blueberry Muffins

Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.
4.93 from 28 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Author: Erin

Ingredients

  • 2 ½ cups almond flour
  • ¾ teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup maple syrup
  • â…“ cup milk of choice
  • 1 tablespoon coconut oil melted
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries divided

Instructions

  • Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
  • Stir flour, cinnamon, baking soda, and salt together in a large bowl.
  • In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
  • Reserve 2 tablespoon blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.

Video

Notes

*Calories are an estimation and are per muffin
-Make sure to use almond flour, NOT almond meal 
Substitutions: can use any kind of oil, can use any kind of milk, can use honey instead of maple syrup, can use flax eggs in place of regular eggs 
-Always spray the muffin liners with nonstick spray (or rub coconut oil) so the muffins don't stick to the liners

Nutrition

Calories: 198kcal | Carbohydrates: 16g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 148mg | Potassium: 50mg | Fiber: 3g | Sugar: 10g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
« Garlic Zucchini Noodle Pasta
Honey Roasted Tomatoes »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Debbie says

    July 27, 2022 at 8:18 pm

    I also substituted sugar free blueberry syrup and almond extract. I made the mini muffins instead as I am taking them to a brunch so smaller means tasting more items.

    Reply
  2. Rebecca says

    March 30, 2022 at 12:41 pm

    3 stars
    I’m always looking for recipes with almond flour. Initially these taste great but the next day they get way to wet. My husband liked them & he needs to watch his sugar so that’s why I made them. You just need to be aware.

    Reply
    • Erin says

      March 31, 2022 at 9:51 am

      I'm glad you liked the muffins! Next time, I recommend lining a container with a paper towel, then placing the muffins on top and another paper towel on top of the muffins, which should help to absorb any moisture.

      Reply
  3. jj says

    February 20, 2022 at 3:01 am

    what can I use as a substitute for apple cider vinegar?

    Reply
    • Erin says

      February 20, 2022 at 8:00 am

      Try white wine vinegar or regular distilled vingear.

      Reply
  4. Rita says

    January 31, 2022 at 2:33 pm

    5 stars
    I like this recipe. The muffins are moist and delicious.

    Reply
  5. Rachel g says

    November 22, 2021 at 3:41 pm

    These were delicious! I’m addition to adding the extra blueberries on top, I also sprinkled some coconut sugar. Making them for thanksgiving!

    Reply
    • Erin says

      November 23, 2021 at 7:36 am

      YUM! Glad these will be making an appearance at Thanksgiving 🙂

      Reply
  6. emily says

    August 11, 2021 at 8:58 pm

    5 stars
    Made these exactly to recipe. Only thing I did different was made 6 jumbo muffins instead of 12 reg. size(only had jumbo liners in house). Baked them 5 min longer than instructed. Came out perfect (just like the pic). Recipe is so moist and not crumbly. I will make these again and again

    Reply
    • Erin says

      August 12, 2021 at 7:04 am

      Thanks for the positive review -- so happy you enjoyed them!

      Reply
    • BE says

      September 03, 2021 at 4:36 pm

      5 stars
      So moist! Best muffin recipe to date!

      Reply
      • Erin says

        September 03, 2021 at 5:32 pm

        Thanks you for the positive comment!

  7. Debbie says

    July 23, 2021 at 2:18 am

    Hi
    I’d like to try this but I am confused about the nutritional info. Please tell me that what you list is for all 12 muffins? It can’t be each muffin. Each muffin can’t have 16g carbs, 14g fat, saturated fat 2 g, and 148 mg sodium and 10 g sugar? Also what is the nutritional info if you use honey instead of maple syrup?

    Reply
    • Erin says

      July 23, 2021 at 7:51 am

      Hi! When calculating nutrition info, I use an automated system where I input the ingredients and it calculates the info for me, so it truly is an estimation. With that said, almond flour DOES contain a lot of calories/fat because almonds are high in calories/fat. It's a great low-carb option, and more nutritious than all purpose flour, but it's definitely NOT lower in calories. If you want to reduce the amount of sugar, you can swap the amounts of milk and syrup and use 1/3 cup maple syrup and 1/2 cup milk instead (not sure about honey but it should work too).

      Reply
  8. Nicole Adams says

    July 20, 2021 at 11:07 pm

    5 stars
    Loved it. My toddler loved helping. Great recipe! I even ran out of almond flour and had to use 1 cup oat flour, still worked out ok (crumb would’ve probably been better if I had followed your recipe exactly)

    Reply
    • Erin says

      July 21, 2021 at 11:20 am

      Thank you for the comment -- so glad they worked out!

      Reply
  9. Lisa minsky says

    July 02, 2021 at 12:15 pm

    5 stars
    Omg omg omg!!! The best muffins ever to be! I hate where flour muffins since they are too sweet and I hate the texture and flavor of processed grains. These are perfect in every way!
    Btw…. Used almond extract instead of vanilla cuz I didn’t have any abd came out great! Thanks for this!

    Reply
    • Erin says

      July 03, 2021 at 9:44 am

      LOVE that you used almond extract -- I'm trying that next time. So happy you like them!

      Reply
  10. Alicia Magal says

    April 12, 2021 at 12:13 pm

    5 stars
    What an interesting recipe. I added walnuts for a bit of crunch. The muffins were so light and fluffy!! Not heavy like usual muffins. My new favorite!!

    Reply
    • Erin says

      April 12, 2021 at 12:25 pm

      I'm so glad you liked them -- thanks for the comment!

      Reply
  11. San says

    March 29, 2021 at 3:00 pm

    5 stars
    Great recipe!

    Reply
  12. MHines says

    December 29, 2020 at 7:24 am

    5 stars
    I made these for my boys (19 & 20)—they ate them up-I got one—delicious—thank you for the amazing recipe!

    Reply
    • Erin says

      December 29, 2020 at 9:04 am

      That's great--happy to hear everyone approved!

      Reply
  13. Tanvi Mittal says

    December 17, 2020 at 5:46 am

    5 stars
    I made it..it was amazing. The crumb came out so well. Love from India

    Reply
    • Erin says

      December 17, 2020 at 8:57 am

      Thanks for the positive feedback! So happy you liked the muffins.

      Reply
  14. Daniel Z says

    September 01, 2020 at 5:04 pm

    5 stars
    Erin's recipe always manages to strike the perfect balance of fluffiness and wholesomeness!

    Reply
  15. Sarah says

    August 20, 2020 at 8:40 pm

    5 stars
    My picky 4 year old HAPPILY ate these without complaint or criticism. There is literally no higher praise than this. Love!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl filled with lettuce, ground beef, sweet potato, tomato and pickles

Burger Bowl (Paleo, Whole30)

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

flakey baked cod in a baking dish with tomatoes, onion and olives

Baked Mediterranean Cod

chicken topped with tomatoes and melted mozzarella cheese

Baked Caprese Chicken

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2022 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter