Almond Flour Blueberry Muffins
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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 tbsp flaxseed meal with 5 tbsp 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
Video
Ingredients
- 2 1/2 cups almond flour
- 3/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup milk of choice
- 1 tbsp coconut oil, melted
- 1 tsp apple cider vinegar
- 1 tsp 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 tbsp 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.
Notes
Nutrition
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
Thanks for the positive review — so happy you enjoyed them!
So moist! Best muffin recipe to date!
Thanks you for the positive comment!
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?
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).
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)
Thank you for the comment — so glad they worked out!
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!
LOVE that you used almond extract — I’m trying that next time. So happy you like them!
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!!
I’m so glad you liked them — thanks for the comment!
Great recipe!
I made these for my boys (19 & 20)—they ate them up-I got one—delicious—thank you for the amazing recipe!
That’s great–happy to hear everyone approved!
I made it..it was amazing. The crumb came out so well. Love from India
Thanks for the positive feedback! So happy you liked the muffins.
Erin’s recipe always manages to strike the perfect balance of fluffiness and wholesomeness!
My picky 4 year old HAPPILY ate these without complaint or criticism. There is literally no higher praise than this. Love!!!