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.
Looking for more almond flour recipes? Try these Almond Flour Crepes next. For a dessert, you might like this Almond Flour Chocolate Cake.
You might also like these almond flour scones. Almond flour biscuits are also perfect at breakfast time. Almond flour banana bread is a reader favorite.
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.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- 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 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:
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Almond Flour Blueberry Muffins
Easy 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 filling.
Ingredients
- 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)
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
Nutrition Information:
Yield: 12 Serving Size: 1Amount 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.
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
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