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’s dairy-free, grain-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 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 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.

Almond Flour Blueberry Muffins Ingredients

Almond Flour - The main ingredient in these almond flour blueberry muffins. Almond flour helps to keep these muffins tender but also filling.

Baking Powder - The help these 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.

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.

For the full list of quantities please see the recipe below. Always check that the ingredients aren't expired before you start to bake.

How to Make Almond Flour Blueberry Muffins

You can mix up these almond flour blueberry muffins in less than 5 minutes.

1. In a large mixing bowl, whisk almond flour, salt, and baking powder.
2. Add in oil, maple syrup (or sweetener of choice), eggs, and lemon zest.
3. Mix until well combined.
4. Add the blueberries.
5. Stir until the blueberries are well incorporated.
6. Spoon batter evenly into your paper liners and bake as directed.

Super simple. Store these almond flour blueberry muffins in an airtight container at room temperature for up to 4 days.

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.

More Muffins Recipes:

Keto Chocolate Chip Muffins

Keto Pumpkin Muffins

Products We Keep Stocked:

Lakanto Maple Flavored Syrup

Rodelle Unsweetened Cocoa

Lilys Chocolate Chips

Bob's Red Mill Super Fine Gluten-Free Ground Almond Flour

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