Almond Flour Blueberry Muffins that are simple to make and ready to enjoy in less than thirty minutes.
A fresh-baked, tender, almond flour blueberry muffin recipe that is dairy-free, grain-free, gluten-free, and perfectly delicious.
Almond Flour Blueberry Muffin Recipe
Are you looking for a simple, healthy almond flour muffin recipe? One that you can whip up in less than five minutes in the morning?
I appreciate easy recipes, especially ones that I can throw together in a flash. These almond flour blueberry muffins are quick to bake up and they are super filling.
Depending on what we did over the weekend, I try to bake up a batch of these gluten free blueberry muffins Sunday night.
These almond flour blueberry muffins only take only a few minutes to throw together, and can be done baking by the time I’m done getting ready in the morning.
I often eat eggs and veggies for a healthy breakfast option. But sometimes I want to switch things up to keep breakfast interesting.
You might also like these almond flour banana pancakes.
What are the health benefits of Blueberries?
Sometimes referred to as a "superfood," blueberries are a good source of fiber, vitamin C and antioxidants. The flavonoids and anthocyanins in blueberries are responsible for a host of protective mechanisms throughout the body.
With blueberries, eggs and almond flour as the 3 main ingredients, these almond flour blueberry muffins take only a few minutes to throw together, and bake up quickly to yield a delicious goodie in no time.
What can I use instead of sugar?
You can use sugar, brown sugar, maple syrup, or honey in this almond flour blueberry muffin recipe.
Just note that the flavor will be slightly different with each option. We personally prefer maple syrup, or brown sugar.
Working with Almond Flour in these Blueberry Muffins
This low carb blueberry muffin recipe was developed using almond flour. One thing to note about using almond flour is that it is NOT a 1-to-1 for other flours or coconut flour.
It has a lot more protein and fat, and less starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
Almond Flour Blueberry Muffins Ingredients
Almond Flour - The main ingredient in these almond flour blueberry muffins. Blanched almond flour helps to keep these muffins tender but also filling. I prefer almond flour over almond meal in this recipe, as it is finer and preferred for baking.
Baking Powder - This help the almond flour muffins rise.
Salt - To balance out the other flavors.
Eggs - For moisture, texture, and to help them rise.
Oil - We like to use avocado oil, but other oils work too. Like coconut oil.
Maple Syrup - Adds flavor, helps with texture, and sweetness. You can also use honey, or a sugar free maple flavored syrup.
Lemon Zest - For flavor and lemon is amazing with blueberries.
Blueberries - You can use fresh or frozen blueberries. If using frozen blueberries, do not let them thaw as they will become a mushy mess.
For the full list of quantities please see the recipe below. Always check that the ingredients aren't expired before you start to bake.
Have a question about the ingredients in these almond flour blueberry muffins? Please leave it in the comments below and we will get back to you.
How to Make Almond Flour Blueberry Muffins
You can mix up these almond flour blueberry muffins in less than 5 minutes.
- In a large mixing bowl, combine the dry ingredients and whisk almond flour, salt, and baking powder together.
- Add in oil, maple syrup (or sweetener of choice), eggs, and lemon zest.
- Mix until well combined.
- Add the blueberries.
- Stir until the blueberries are well incorporated.
- Spoon batter evenly into your paper liners and bake in a muffin tin pan as directed.
How to store Almond Flour Blueberry Muffins
Store these almond flour blueberry muffins in an airtight container at room temperature for up to 4 days as they do not contain any preservatives. They can be stored for longer, up to a week, in the fridge. But in all honesty, I don't think you will have a need for storage as they won't last long.
These almond flour muffins freeze well! I often make up extra batches and freeze them for busy weeks. They will last up to 6 months.
Different variations of Almond Flour Muffins
Nuts - add walnuts or pecans
Swap the berries - Blueberry is the classic choice, but try raspberries or strawberries. Just ensure you cut them up first.
Chocolate chips - that's an easy switch.
Low Carb Keto Blueberry Muffins with Almond Flour
If your are on a low carb or ketogenic diet, you can easily make these almond flour blueberry muffins work for you by switching the maple syrup to a sugar free maple flavored syrup, as nearly all of the carbs in this recipe come form the maple syrup. By making this simple switch, the net carbs will go from 21 to 5 grams.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this almond flour blueberry muffin recipe because of the amount of eggs that it calls for.
I have had others comment on similar recipes that chia egg and flax egg worked well, but these blueberry muffins didn’t rise as much.
Can I use almond meal?
Both fine ground almond meal and blanched almond flour work in this low carb blueberry muffins recipe. The blanched almond flour gives a more tender crumb in these keto blueberry muffins.
More Muffins Recipes:
Keto Chocolate Chip Muffins - Chocolate Chip Muffins that are simple to make, and ready to enjoy in less then thirty minutes. A fresh-baked, tender, chocolatey keto muffin recipe that’s sugar-free, dairy-free, gluten-free and satisfying.
Keto Pumpkin Muffins - Tender, scrumptious, and nutritious, these Low Carb Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, sugar-free and dairy-free making them perfect.
Keto Chocolate Zucchini Muffins - A tender and decadent chocolate muffin recipe made with zucchini and almond flour. These sweet keto muffins are the perfect gluten-free, dairy-free treat that you can enjoy any time of day.
More Breakfast Recipes
Almond Flour Crepes - Easy to make Almond Flour Crepes are light and delicious and ready for your favorite fillings.
Almond Flour Scones - Perfectly crunchy on the top and tender in the center. They're amazing with a cup of coffee in the morning, or you can enjoy them in the afternoon with a proper cup of English tea.
Keto Breakfast Casserole - Keto Breakfast Casserole is a hearty, savory dish packed with protein, veggies, and melty cheese to keep you full and happy all day long. It's simple to make and it uses minimal ingredients.
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- 2 cups blanched almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup oil (we use avocado oil)
- ¼ cup maple syrup (or sugar free maple flavored syrup)
- 3 large eggs
- 1 teaspoon fresh lemon zest
- ½ cup blueberries (fresh or frozen)
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add oil, syrup, eggs, and lemon zest and mix until well combined.
- Fold in the blueberries
- Spoon batter evenly into your paper liners.
- Bake for 20 - 22 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 152mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 4g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.