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.

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A platter of almond flour blueberry muffins.

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!
A platter of almond flour blueberry muffins.

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.
Our Pick
Caraway Non-Stick Ceramic 12-Cup Muffin Pan
  • Free of PTFE, PFOA, PFAS, lead, cadmium, and other toxic materials that can leach into your food.
  • Can withstand oven temperatures up to 550ºF.
See it on Amazon

Instructions

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

Step 1

Start by heating your oven to 400.

Expert Tip!

Starting out at a high heat helps create a domed muffin top. After baking for five minutes, turn the heat down.

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.

Ingredients being whisked in a bowl.

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.

Ingredients being stirred in a bowl.

Step 6

Finally, gently fold the blueberries into the batter.

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

Ingredients being stirred in a bowl.

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.

Ingredients in a muffin tin.

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.

Freshly baked muffins in a muffin tin.

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!

A platter of almond flour blueberry muffins.

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

What is the difference between almond flour and almond meal?

Almond flour is finer and softer than almond meal and better for baking. Check out our deep dive into Almond Flour vs. Coconut Flour to learn the differences.

Why are my muffins too dense?

Due to the absence of gluten, almond flour muffins can be denser than traditional muffins. To keep them light, ensure your ingredients are fresh and properly measured, and avoid overmixing the batter.

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.
A platter of almond flour blueberry muffins.

More Almond Flour Recipes

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Almond Flour Ginger Cookies

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Banana Protein Muffins

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Almond Flour Peanut Butter Cookies Recipe

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Almond Flour Lemon Cookies

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

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A platter of almond flour blueberry muffins.

Almond Flour Blueberry Muffins

Sharon Rhodes
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.
5 from 81 votes
Prep Time 10 minutes
Cook Time 18 minutes
Cool 15 minutes
Total Time 43 minutes
Course Breakfast, Snack
Cuisine American
Servings 9
Calories 240 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 400° and line 9 cups of a muffin tin with parchment paper liners. Leaving a few cups empty helps circulate the heat, allowing the muffins to rise.
  • In a medium mixing bowl, whisk together the almond flour, baking soda, salt, and coconut sugar. Set aside.
  • In another small mixing bowl, beat the eggs then stir in the oil, lemon zest, and vanilla.
  • Pour the egg mixture over the almond flour mixture and stir until just combined. Don't overmix the batter.
  • Add the blueberries to the batter and gently fold them in.
  • Scoop the muffin batter into the 9 prepared muffin cups.
  • Bake at 400° for 5 minutes, then turn the heat down to 375° and bake for 13-15 minutes more. Watch for the tops to be lightly browned and spring back when lightly pressed with a finger.
  • Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.

Video

Notes

  • 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.

Nutrition

Calories: 240kcalCarbohydrates: 13gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 158mgPotassium: 31mgFiber: 3gSugar: 6gVitamin A: 86IUVitamin C: 2mgCalcium: 62mgIron: 1mg
Keyword almond flour blueberry muffins
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19 Comments

  1. I just made these for breakfast & they were exactly what I was looking for. My husband loved them, & I will be making them again very soon! I love baking with almond flour & the lemon zest made them taste so good! Thank you 😋

    1. Yay! Thanks so much Jennifer. So happy you enjoyed the muffins. We have quite a few almond flour recipes on the site now – I love baking with it too! Enjoy the rest of your week. 🙂

  2. 5 stars
    Absolutely delicious light and fluffy muffins!! I added cane sugar instead of coconut sugar and dark chocolate chips for an extra flavor. My husband and I couldn’t get enough of them!

  3. 5 stars
    Excellent! I used maple syrup for sweetness! What are the calories for each??They are really portioned control.. I could have eaten all myself..😉😋small but yummy..

    1. Hey Helen! These muffins are about 240 calories each. You can see all of the nutrition breakdown details at the bottom of the recipe card if you wanted to check them out. So happy you enjoyed them! Thanks for the great feedback.

  4. 5 stars
    These would be best gluten-free muffins I have ever made! Moist and flavorful. Just excellent!

  5. 5 stars
    Loved these blueberry muffins. Your tip about using frozen blueberries worked so well. I had perfect muffins for breakfast.

    1. These are really yummy. Using what I had on hand, I substituted butter for the coconut oil and honey for the coconut sugar. They turned out great and will definitely make again. Thank you!

  6. 5 stars
    Finally, a really yummy gluten-free breakfast muffin! I’m always looking for new recipes that everyone in my family will enjoy – and these were a hit. I’ll be making these again.

  7. 5 stars
    Thanks for putting together this wonderful muffin recipe. I had tried to use almond flour to bake muffins and was never successful. Your recipe was so easy to make and the muffins came out perfectly crumbly.

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