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
Thank you for the recipe we love them I just change apple cider vinegar for lemon and add lemon zest my son love lemons it was so delicious 😊❤️
YUM — I’m glad you like the muffins!
Followed recipe exactly and they turned out perfectly. The second time I was short 1/2 cup of almond flour so I added 1/2 cup of GF oat flour and they still came out great!
So happy you enjoyed the muffins — thanks for the review!
Fantastic! One of my favorites ever. Thank you.
Thank you for not using stevia!! All the other recipes I found had it & it taste like crushed aspirin to me. These were delicious & I was so happy I rescued my blueberries from going bad.
Ha, you’re welcome! I’m glad you liked the muffins 🙂
Thank you, I just made these and they turned out brilliantly! I’ve been looking for a light, airy blueberry muffin recipe using almond flour and I need to look no further. I did reduce the maple syrup to 1/3 cup and it was perfectly sweetened. Will be making these again and again!
Thanks for the kind review, Amanda!
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.
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.
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.
what can I use as a substitute for apple cider vinegar?
Try white wine vinegar or regular distilled vingear.
I like this recipe. The muffins are moist and delicious.
These were delicious! I’m addition to adding the extra blueberries on top, I also sprinkled some coconut sugar. Making them for thanksgiving!
YUM! Glad these will be making an appearance at Thanksgiving 🙂