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.
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
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.
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.
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.
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.
More healthy muffin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Flour Blueberry Muffins
Ingredients
- 2 ½ cups almond flour
- ¾ teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup maple syrup
- ⅓ 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.
Athena says
I made these blueberry muffins today we really enjoyed them. Thanks for the recipe 🙂
Erin says
I'm happy you liked the muffins!
Nicky says
Was actually surprised how good these were. I don’t eat gluten free, I was making them for a friend that is, and the taste is really great. My only issue was the muffins turned out really wet, even with the tops brown and a knife came out clean. Not sure if it’s because I used frozen wild blueberries. Still really great muffins.
Erin says
I'm so glad you liked them! I will say that yes, it was probably the frozen blueberries that caused the muffins to be wet.
Julia says
A question: I haven’t yet tried the recipe because I want to know if something sugar-free can be substituted for the maple syrup? Or leave it out and use stevia as a sweetener? The only dietary restriction in my house is diabetes, and almond flour is great for lowering carbs, but not so much if you add the (delicious, wonderful, forbidden…) maple syrup. Thanks!
Erin says
Totally understand! If you're going to replace the maple syrup, it'd be best to use another liquid sweetener -- something like Allulose. If you want to use a granulated sweetener like Monkfruit that would be ok too, but you may want to increase the amount of milk you use so the batter is the correct consistency. Let me know how they turn out!
Julia says
I tried the recipe without the maple syrup, substituting granulated stevia/monkfruit for a sweetener, and using 2/3 cup of milk. The batter looked a bit dry, so I added another Tbsp of milk, and a few more blueberries, and they came out great! Really good muffins! 😁👏🏼👏🏼👏🏼
Erin says
I'm so happy they worked out, and appreciate you providing an update (in case others want to make the same substitution!)