Almond Flour Blueberry Muffins that are tender, dairy-free, grain-free, gluten-free, and perfectly delicious.
These fresh-baked muffins are made with simple ingredients and ready to enjoy in less than thirty minutes.
Looking for more almond flour recipes? Try these Almond Flour Crepes next. For a dessert, you might like this Almond Flour Chocolate Cake.
Jump to:
Why you'll love this recipe
Perfect for meal prep. Ideal for grab and go anytime of day.
These muffins come together easily in just a few minutes.
Perfectly moist and sweet muffin everyone will love. Also try our low carb chocolate chip muffins made with almond flour.
Key Ingredients
Almond Flour - The main ingredient in these muffins. Blanched superfine ground almond flour helps to keep these muffins tender but also filling.
Lemon Zest - Brightens these muffins and the perfect complement to blueberries. If you like lemon flavor, try our keto lemon cake next.
Maple Syrup - Adds flavor, helps with texture, and sweetness. You can also use honey, or a sugar free maple flavored syrup.
Blueberries - You can use fresh or frozen blueberries. If using frozen blueberries, do not let them thaw as they will become a mushy mess. Looking for a great dessert, give our low carb blueberry dump cake a try.
For the full list of quantities please see the recipe below. Always check that the ingredients aren't expired before you start to bake.
Substitutions
Sugar: You can use sugar, brown sugar, maple syrup, or honey in this recipe. Just note that the flavor will be slightly different with each option.
Making these muffins low carb: For a low carb or ketogenic diet, switch the maple syrup to a sugar free maple flavored syrup and the net carbs will go from 8 to 3 grams. For a keto friendly muffin, try our keto blueberry muffin and our keto chocolate muffins.
Eggs: Chefs using similar recipes report that chia egg and flax egg work well just without as much rise, as eggs play a role in leavening baked goods.
Have a question about the ingredients? 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.
Step 1: In a large mixing bowl, combine the dry ingredients and whisk almond flour, salt, and baking powder together.
Step 2: Add in oil, maple syrup (or sweetener of choice), eggs, and lemon zest.
Step 3: Mix until well combined.
Step 4: Add the blueberries.
Step 5: Stir until the blueberries are well incorporated.
Step 6: Spoon batter evenly into your paper liners and bake in a muffin tin pan as directed.
For another simple breakfast recipe try our Dragon Fruit Smoothie Bowl.
Variations
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. We love trying different berries in our keto berry smoothie.
Chocolate chips - that's an easy switch. Our almond flour scones are loaded with chocolate chips.
Expert Tips
Always bring almond 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.
Let the muffins cool for 5 minutes in the muffin pan and then remove and place on a wire rack. This will prevent them from becoming soggy.
Now that you know how to bake with almond flour, whip up a batch of these delicious almond flour waffles.
FAQs
Almond flour is denser than regular flour, so your batter will be thicker. Don't add more liquid than the recipe calls for.
1. Not cooked all the way through. Test for doneness by inserting a toothpick into the center. Once it comes out clean, they're ready.
2. Left sitting in the muffin tin for too long after coming out of the oven. They actually steam themselves, making the bottoms mushy.
The batter was overmixed. Don't worry about the few lumps of flour you may see in the batter, resist the urge to keep working the batter so it is perfectly smooth. This will remove the precious air bubbles that make muffins pillowy and soft.
Storage Tips
Store in an airtight container at room temperature for up to 4 days as they do not contain any preservatives. They can be stored for up to a week, in the fridge.
These muffins freeze well. They can freeze for up to 6 months.
More Almond Flour Recipes:
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make these muffins? Please leave a starred rating in the recipe card and a comment below letting me know what you thought!
📖 Recipe
Almond Flour Blueberry Muffins
Ingredients
- 2 cups fine ground 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
Instructions
- 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 minutes in muffin pan. Then remove and place on a wire rack to finish cooling before serving.
- Store in an airtight container at room temperature.
Notes
- Always bring almond 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.
- Let the muffins cool for 5 minutes in the muffin pan and then remove and place on a wire rack. This will prevent them from becoming soggy.
- We use avocado oil in this recipe. We've also tested with coconut oil which also works great. You can use your favorite neutral flavored oil.
- By switching the maple syrup to a sugar free maple flavored syrup, the net carbs will go from 8 to 3 grams.
- Store in an airtight container at room temperature for up to 4 days as they do not contain any preservatives. They can be stored for up to a week, in the fridge.
Priscilla
Made these they are really good. Could butter be used instead the oil. If so, would you still use the 1/4 cup?
Dane & Becky
Hi Priscilla,
Thanks for taking the time to let us know you like the recipe. Yes, you can use butter instead of oil. The taste and texture will be slightly different, but still yummy.
Dane and Becky
Bethany May
Great recipe! I always add Greek yogurt and vanilla extract to my muffins, gives them more flavor and moisture. I also added more maple syrup! They turned out great except fell apart really easily, but that’s just an almond flour thing unfortunately.
Doreen Morawski
Delicious! My second time baking them. But for some reason I cannot get the batter to make 12 muffins. Got 10 out of it this time. I fill them half to three quarters full. But no matter, they are so good!
Brianna Torres
Can I use flax eggs
Dane & Becky
Hi Brianna,
We personally have not used flax eggs in this recipe. But as we say in the post, chefs using similar recipes say that flax eggs work well, just expect the muffins not to rise as much. Hope that helps.
Dane and Becky
Amber
Is it really over 300 calories per muffin?!
Dane & Becky
Hi Amber,
Thank you for asking. It definitely is not over 300 calories per muffin. Appears the nutrition calculator made a big error. I ran the numbers manually and then had the calculator run it again also. We agreed on 184 calories.
Dane
Jo
Baked these muffins today and they are amazing. Moist on the inside but a bit of crunch on top. I also added some fresh squeezed lemon juice to punch the lemon taste up a notch.
Dane
Hi Jo,
So happy to hear that you loved them. Nice idea to up the lemon flavor.
Dane
Grace
Made these muffins this morning for my Grandson & he loved them! They have just the right amount of sweetness. Will definitely make again.
Anshirley Corathers
Hi, can I make these with a jumbo muffin pan? If so, would the temperature and bake time need to change?
Four Score Living
Hi Anshirley,
Thanks for asking such a great question. Yes, you can bake these muffins in a jumbo muffin pan. No need to change the temperature but the muffins would definitely need to bake for longer. The best method, is to add 5 minutes to the baking time and then test a muffin by inserting a toothpick into its center. If it comes out with wet muffin batter, add 5 more minutes and test again. Repeat this process until the toothpick comes out clean.
The Four Score Living Team
Karen
These look delicious ! My husband is a diabetic and I was confused when I got to the carbs, It said 152mg? How many grams is that ? Then I saw 22 grams of fiber? Wow… is that correct?
Four Score Living
Hi Karen,
This is one of our go to recipes. The nutrition info at the bottom of the recipe card can be a little confusing to read the way the numbers line up. The Carbs are 22 grams and the Fiber is 1 gram. Hope that helps.
The Four Score Living Team
Georgia
I made these yesterday for my family and this morning there is only one left. I think I will make some more now. I found that my batter was a bit thick (probably because I added a tiny bit of Masa Harina) so I added a tiny bit more oil and I added a small amount of milk. They were sooo good. The texture very fluffy and sooo tasty. Thank you for the recipe. I will make them this morning without Masa Harina, I am always experimenting
Four Score Living
Hi Georgia,
Thanks you for taking the time to let us know your family enjoyed the muffins. Keep up the experimenting, all of the best recipes are made this way.
The Four Score Living Team
Leah
These are delicious! Just the right amount of sweetness. I added a bit more blueberries. Mine didn't brown like yours in the picture but they taste great!
Four Score Living
Hi Leah,
So happy you enjoyed these muffins and took the time to let us know. We love receiving feedback on our recipes.
The Four Score Living Team
Patricia Hill
Just got them out of the oven and devoured 2 of them. They were good but not quite sweet enough for my taste. Also, I think adding some gluten free flour (Bob’s One to One) might make the texture better.
Four Score Living
Hi Patricia, thank you for your feedback, we appreciate it! We have not tried mixing almond flour and gluten-free flour for this particular recipe. If you decide to give it a try please stop back by and let us know how the muffins came out!
The Four Score Living Team
Eloise Bonin
if I was to use Swerve brown sugar how much would I use for this recipe?
Four Score Living
Use the same amount, 1/4 cup, but add 2-3 tablespoons of water.
The Four Score Living Team
Amy
Perfect moist and sweet. My kids will love them!
Four Score Living
We're so glad you like them! Thank you for taking the time to stop back by and let us know.
The Four Score Living Team
Jacquie
I made them, very good. I added chopped walnuts and extra blueberries. Love them, thank you for the recipe!
Four Score Living
Hi Jacquie,
We're so glad you liked them! Thank you for sharing what you added, and for taking the time to stop back by to let us know.
The Four Score Living Team
Judy
If I make this in a loaf pan,how long do I bake it?
Four Score Living
If you use a loaf pan, bake it for 30-35 minutes, or until the center is set. It will continue to cook when you pull it out of the oven, so be careful not to overbake it.
The Four Score Living Team