Almond Flour Blueberry Muffins
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Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.
Sometimes, you just need a gluten free muffin recipe, and these almond flour blueberry muffins are it! Whether you’re looking for a kid-friendly muffin recipe, an easy grab-and-go breakfast or an afternoon snack, this muffin recipe will definitely come in handy!
Recipe features
- Incredibly fluffy and moist
- Lightly sweetened with maple syrup and cinnamon
- A gluten free muffin recipe that everyone will love
- Pairs perfectly in a brunch spread with no bake breakfast cookies and flourless banana pancakes
Ingredient notes:
Almond flour – Preferably blanched almond flour over almond meal. Though almond meal technically works, the texture is quite different.
Maple syrup – Can sub honey if you prefer
Milk – Any kind, though I wouldn’t recommend using canned coconut milk. I used almond milk and it worked great!
Coconut oil – Since it’s such a small amount (1 tbsp), you can use ANY kind of oil. Coconut oil is my go-to in baking, but any kind will work.
Blueberries – Fresh or frozen, though I only tested these with fresh blueberries
Step-by-step instructions
Step 1: Combine dry ingredients. In a large bowl, stir the almond flour, cinnamon, baking soda, and salt together.
Step 2: Whisk wet ingredients. In a separate bowl, whisk the eggs, syrup, milk, oil, vinegar, and vanilla together. Then, gently fold the wet and dry ingredients together, making sure not to over-mix the batter.
Step 3: Add the blueberries. The final step is to fold in most of the blueberries, reserving a few to place on top. Divide the batter evenly into a lined and greased muffin tin, then place the reserved blueberries on top of the batter. Bake the muffins for 18-22 minutes or until a toothpick comes out clean.
Tips and FAQs
- After lining the muffin tin with muffin liners, make sure to spray each one with nonstick spray (or rub coconut oil on the inside) so the muffins don’t stick to the liners.
Substitutions:
- Can use honey instead of syrup
- Any kind of milk (though preferably not canned milk)
- Any kind of oil (coconut, olive, avocado, etc.).
Is almond flour healthy?
It sure is. You can read more about almond flour in this article from Healthline, but essentially almond flour is loaded with protein and nutrients, whereas white flour is not. It’s also a great source of fiber, and is a great gluten free substitution in baking.
Can you make these vegan?
Yes! Simply use two flax eggs in place of the regular eggs. To make two flax eggs, combine 2 tbsp flaxseed meal with 5 tbsp of water, stir and then let it sit for 5 minutes or so.
Can I use almond meal or a different kind of flour?
Honestly, I wouldn’t recommend it. I tested this recipe with both almond flour and almond meal, and the muffins turned out much better texture-wise with almond flour. While you can try using a different kind of flour, I haven’t tested it myself.
More healthy muffin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Flour Blueberry Muffins
Video
Ingredients
- 2 1/2 cups almond flour
- 3/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup milk of choice
- 1 tbsp coconut oil, melted
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup blueberries, divided
Instructions
- Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
- Stir flour, cinnamon, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
- Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.
Notes
Nutrition
I find that this recipe makes only 10 muffins (I use a silicon muffin pan) but they are the BEST blueberry muffins I’ve ever tried. I use frozen blueberries and top each muffin with slivered almonds. I have to freeze some or else they will be gone! Very tasty!!
I’m so happy you like the muffins (and good call with the almonds on top!)
Can these be made in mini- muffin pan?
I think that should work! I’d follow the same instructions, but check them with a toothpick after 10 minutes to see if they’re done, and if not continue baking in 2-minute intervals until they are.
loved it. I used avocado oil instead of coconut and they were delicious. everyone at my job loved them too
I’m so happy everyone liked the muffins!
Hi, thank you for this delicious recipe. I just wanted to comment that I made these with canned coconut milk (it was all I had on hand), and they still turned out very yummy. I know you didn’t recommend it, but I wanted to let you know it worked just fine! I also used frozen blueberries and mixed them with a tiny bit of cornstarch before adding so they wouldn’t make the muffins too moist while baking. I used 1/3 cup maple syrup as well as I don’t like things too sweet and they were perfect.
Good call with the cornstarch + frozen blueberries combo! And good to know about the coconut milk too. Thanks for the comment, Jessica!