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.
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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:
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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.
Marjie
love these! The only thing I changed, is that I used 1/4 cup natural applesauce in place of the 1/4 of oil and I increased the blueberries to 1 cup. I did bake for an extra 5 minutes. Thank you for this great recipe!
Dane & Becky
Hi Marjie,
We're so happy to hear you loved our recipe. We truly appreciate the feedback.
Dane and Becky