Almond Flour Blueberry Muffins that are simple to make and ready to enjoy in less than thirty minutes.
A fresh-baked, tender, muffin recipe that is dairy-free, grain-free, gluten-free, and perfectly delicious.
Looking for more almond flour recipes? Try these Almond Flour Crepes next. For a dessert, you might like this Almond Flour Chocolate Cake.
Why you'll love this recipe
Perfect for meal prep. Depending on what we did over the weekend, I try to bake up a batch Sunday night.
These 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.
Perfectly moist and sweet muffin everyone will love.
I often eat eggs and veggies for a healthy breakfast option. But sometimes I want to switch things up to keep breakfast interesting.
Ingredients needed
Almond Flour - The main ingredient in these muffins. Blanched superfine ground almond flour helps to keep these muffins tender but also filling.
Baking Powder - This help the 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? Please leave it in the comments below and we will get back to you.
Step by Step Instructions
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.
Super simple.
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 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 muffins freeze well! I often make up extra batches and freeze them for busy weeks. They will last up to 6 months.
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.
Chocolate chips - that's an easy switch.
How to make these muffins low carb
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.
FAQs
What can I use instead of 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. We personally prefer maple syrup, or brown sugar.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this 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?
Almond meal will work but we don't recommended it due to the difference in texture. Superfine almond flour gives a more tender crumb.
Are these almond flour blueberry muffins healthy?
With blueberries, eggs and almond flour as the 3 main ingredients, these muffins are a healthy way to start the day.
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.
Working with Almond Flour
This recipe was developed using superfine ground almond flour. One thing to note about using this 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.
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 crepes that 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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📖 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 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Notes
- When working with almond flour, spoon almond flour into the measuring cup, then level.
- 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 21 to 5 grams.
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