Almond Flour Blueberry Muffins

These Almond Flour Blueberry Muffins are the best! They’re moist, fluffy, and naturally sweet. Whip up a batch today for quick breakfasts or healthier midday snacking.

As an Amazon Associate, I earn from qualifying purchases.

Gluten-free recipes are always super popular. Other favorite gluten-free muffins include these Banana Protein Muffins and this Coconut Flour Muffins with Carrots and Raisins recipe. Check out all of our Gluten Free Recipes for inspiration.

Why You Will Love This Recipe

• The texture of these almond flour muffins is so light and moist. They taste rich and sweet.
• These muffins are perfect for using up your summer berries. You can also use frozen – both work well.
• This recipe is naturally gluten-free and grain-free. Bonus!

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

• Almond Flour – Be sure to use blanched almond flour, not almond meal.
• Baking Soda – This helps the muffin batter rise.
• Salt – A sprinkle of fine sea salt enhances the flavor of the other ingredients.
• Coconut Oil – Keeps the muffins moist. Use melted coconut oil.
• Coconut Sugar – This is my favorite natural granulated sweetener for baking.
• Large Eggs – Using room temperature eggs is key for even mixing.
• Lemon Zest – This gives a slightly tangy flavor and is so lovely with the blueberries.
• Vanilla Extract – Adds a touch of creamy sweetness.
• Blueberries – We like to use fresh blueberries when they are in season, and they are best in spring and summer.

Equipment

• Mixing Bowls – One for mixing the wet ingredients and one for mixing the dry.
• Muffin Tin – We recommend using a stainless steel muffin pan.
• Paper Liners – A must for easy cleanup. We recommend using unbleached parchment paper liners.
• Wire Rack – We transfer the freshly baked muffins to a wire rack for even cooling.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

Start by heating your oven to 400.

Step 2

Next, line 9 cups of a 12-cup muffin tin with parchment paper liners. Leaving a few cups empty lets the heat circulate, which also helps the muffins rise.

Step 3

Then, in a large bowl, whisk together the dry ingredients.

Step 4

Next, beat the eggs in a medium bowl and stir in the wet ingredients – coconut oil, lemon zest, and vanilla extract.

Step 5

Pour the egg mixture over the almond flour mixture and stir the batter until just combined – be careful not to overmix.

Step 6

Finally, gently fold the blueberries into the batter.

As mentioned above, you can use frozen berries for this also.

Step 7

Scoop the batter into the lined cups in the muffin pan, filling them almost to the top.

This recipe is for nine muffins, so you won’t fill all of the wells.

Step 8

Pop the pan into the oven and bake for 5 minutes at 400, then turn the heat down to 375 and bake for another 13-15 minutes.

This blast of high heat helps the muffins to rise.

Step 9

Check to see if the tops spring back when lightly pressed after 13 minutes, and bake for two more if needed.

You can also use a toothpick to test for doneness. When it comes out clean, the muffins are ready.

Step 10

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Using the rack helps the air to circulate underneath them so your muffins won’t get soggy on the bottom.

Now enjoy!

Substitutions

• Frozen blueberries also work in this recipe; however, they tend to streak a blue color throughout the batter, so they aren’t quite as pretty. Don’t thaw them first—use the frozen berries straight out of the freezer.
• Substitute honey or maple syrup instead of coconut sugar.
• Swap raspberries or strawberries for a different flavor.
• Use melted butter instead of coconut oil. Just know that it will no longer be dairy-free. You can also sub avocado oil, which doesn’t contain dairy.

Recipe Variations

• Add some crunch with nuts like walnuts or toasted pecans.
• Want fewer carbohydrates? Using a monk fruit sweetener will transform these into low-carb keto blueberry muffins.
• Make a vegan muffin by using an egg replacer like flax eggs.

Serving Suggestions

• Enjoy these muffins for a quick breakfast on the go. Pair them with bulletproof coffee for extra brain power.
• Pack with you for lunch as a filling snack to fuel your afternoon.
• These are perfect for taking to events like brunch or potlucks. Their deliciousness and gluten-free status make them inclusive for anyone with allergies.

FAQS

Storage Tips

• To Store: The muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• To Freeze: Place the completely cooled muffins in a large resealable freezer bag or an airtight container in a single layer and freeze for up to three months.

More Almond Flour Recipes

**This recipe was originally posted on March 22, 2023. Updated on June 2, 2024, with new recipe notes, writing, and photos.**

If you’ve tried this blueberry muffin recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂