Almond Flour Blueberry Muffins

These Almond Flour Blueberry Muffins are the BEST! They're moist, fluffy, and both gluten-free and grain-free. Perfect for a quick breakfast or a healthier midday snack.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 18

Cool 15

Total Time 43

Servings

Calories 240kcal

Author Sharon Rhodes

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.

Nutrition