Almond Flour Blueberry Muffins
These Almond Flour Blueberry Muffins are the BEST! They’re moist and fluffy, and both gluten-free and grain-free. Perfect for a quick breakfast or a healthier midday snack.
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Gluten free recipes like these Almond Flour Blueberry Muffins are always super popular. Other favorite gluten-free muffins include these Quinoa Flour Chocolate Chips Muffins and this Greek Yogurt Banana Walnut Muffin recipe. Check out all of our Gluten Free Recipes for inspiration.
IN THIS POST: Everything you need to make Almond Flour Blueberry Muffins
Ingredients for this recipe
- almond flour – use blanched almond flour and not almond meal
- baking soda – helps the batter rise
- fine sea salt – enhances the flavor of the other ingredients
- coconut oil – keeps the muffins moist
- coconut sugar – my fave sweetener for baking
- eggs – room temperature
- lemon zest – this gives a slightly tangy flavor and it so nice with the blueberries
- vanilla extract – adds a touch of creamy sweetness
- blueberries – fresh, small wild blueberries are the best
Instructions
Start by heating your oven to 400. Starting out at a high heat helps to create a domed muffin top. You will turn the heat down after baking for five minutes.
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 them to rise.
Then in a large bowl, whisk together the dry ingredients.
Next, beat the eggs in a medium bowl then stir in the rest of the wet ingredients – coconut oil, lemon zest, and vanilla extract.
Pour the egg mixture over the almond flour mixture and stir the batter until just combined – be careful not to overmix.
Finally, gently fold the blueberries into the batter.
Scoop the batter into the lined cups in the muffin pan filling them almost to the top.
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.
Check to see if the tops spring back when lightly pressed after 13 minutes and bake for 2 more if needed.
You can also use a toothpick to test for doneness. If it comes out clean the muffins are ready.
Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.
The texture of these almond flour muffins is so light and moist.
FAQs, Tips, and Substitutions
- What is the difference between almond flour and almond meal? Almond flour is finer and softer than almond meal and better for baking.
- For storage, keep the muffins in an airtight container at room temperature for up to 3 days then store them in the fridge for up to a week.
- Can I use frozen berries? Yes! Frozen blueberries also work in this recipe however they do tend to streak a blue color throughout the batter. 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 for blueberries for a different flavor.
- Use melted butter instead of coconut oil. Just know they will no longer be dairy-free. You can also sub avocado oil which doesn’t have dairy.
- Want fewer carbohydrates? Using a monk fruit sweetener will turn these into keto blueberry muffins.
More almond flour recipes
- Ginger Almond Cookies
- Gluten Free Brownies
- Healthy Coffee Cake
- Gluten Free Chicken Tenders
- Sugar Free Banana Bread
- The Ultimate Vegan Thumbprint Cookies
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!
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Almond Flour Blueberry Muffins
Equipment
Ingredients
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup coconut oil, melted but not hot
- ⅓ cup coconut sugar
- 3 eggs *room temperature
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¾ cup blueberries
Instructions
- Preheat the oven to 400 and line 9 cups of a muffin tin with parchment paper liners. Leaving a few cups empty helps to circulate the heat so the muffins 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 bakc 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
- For storage, keep the muffins in an airtight container at room temperature for up to 3 days then store them in the fridge for up to a week.
- Can I use frozen berries? Yes! Frozen blueberries also work in this recipe however they do tend to streak a blue color throughout the batter. 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 for blueberries for a different flavor.
- Use melted butter instead of coconut oil. Just know they will no longer be dairy-free. You can also sub avocado oil which doesn’t have dairy.
- Want fewer carbohydrates? Using a monk fruit sweetener will turn these into keto blueberry muffins.