Almond Flour Blueberry Muffins

4.47 from 49 votes

This post may contain affiliate links. Please read our disclosure policy.

This easy-to-follow recipe for Almond Flour Blueberry Muffins guarantees moist and flavorful muffins that will leave you reaching for seconds. I get it – not everyone has ⏲️ hours to spend in the kitchen. That’s why this recipe is a game-changer, especially if you meal prep. These are perfect for breakfast, brunch, or a sweet treat any time of day. Follow my simple steps and treat yourself to these fantastic almond blueberry muffins.

Why You’ll Love Almond Flour Blueberry Muffins

What makes these almond flour blueberry muffins a must-try? For starters, they’re ridiculously easy to whip up. There are no complicated steps: just mix 💦 wet ingredients together first and then combine with dry ingredients. What sets these muffins apart from other muffins is their moist texture. The almond flour adds a richness that’s complemented perfectly by the tangy sweetness of the fresh 🫐 blueberries. Whether you’re craving a cozy breakfast, planning a brunch with friends, or simply seeking a sweet pick-me-up for your afternoon slump, these muffins are versatile enough to go with a full meal or be eaten by themselves!

How to Prepare Almond Flour Blueberry Muffins

🔥 Preheat the oven to 350°F.

🥣 In a bowl, whisk together wet ingredients.

⭐ Add almond flour and baking soda, then stir with a spatula.

🫐 Next, fold in the fresh blueberries gently to avoid smashing.

🧈 Then, spray a muffin tin or use cupcake liners, and fill each cup 3/4 full with batter.

♨️ Give the pan a little shake and bake for 20-25 minutes or until a toothpick comes out clean. Enjoy!

Nonna’s Tip 🫐

Blueberries should be fresh, not frozen. Otherwise, they will dye your muffin entirely.

Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffin Variations and Substitutions

Here are some variations and substitutions to add a personal touch to your Almond Flour Blueberry Muffins:

  1. Mix and match berries – try raspberries, blackberries, or 🍓 strawberries along with or instead of blueberries.
  2. For a different flavor profile, you could incorporate 🍋 lemon or orange zest into the batter.
  3. You could also add cinnamon or nutmeg to the dry ingredients for a touch of spice.
  4. If you want to make these muffins vegan, you could try them with a flax egg or egg replacement instead of a traditional 🥚 egg.
  5. Drizzle the cooled muffins with a simple 🍁 maple glaze.
  6. Feel free to add other mix-ins to your muffins, such as chocolate chips or nuts.

Similar Recipes

Best Served With

  • Greek yogurt
  • Fresh-cut fruit like 🍓 strawberries, blackberries or melon
  • An egg dish like my Cheddar Egg Bake
Product Image Description Product Name / Primary Rating / Price Primary Button
Best Measuring Set
  • This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!

Top Kitchen Item
  • I use these bowls for everything in my kitchen. I use them to prep my ingredients, to mix batter or dough in them and so much more!

Top Pick!
  • No odors, toxins, or dye leakage - these muffin liners are made of food-grade materials!

Our Pick!
  • This is a great quality muffin pan for all your baking needs.

Best Measuring Set

This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!

4.9
$27.99
Top Kitchen Item

I use these bowls for everything in my kitchen. I use them to prep my ingredients, to mix batter or dough in them and so much more!

4.7
$27.21
Top Pick!

No odors, toxins, or dye leakage - these muffin liners are made of food-grade materials!

4.9
$9.99$6.99 ($0.01 / Count)
Our Pick!

This is a great quality muffin pan for all your baking needs.

5.0
$29.95$26.93
02/20/2024 02:15 pm GMT

Common Questions

How can I make the muffins sweeter?

You can use any liquid sweetener, and it’s always to taste. Therefore, if you like sweeter muffins, feel free to use more sweetener.

What type of blueberries should I use?

Blueberries should be fresh, not frozen. Otherwise, they will dye your muffin entirely.

Can I use a different kind of milk instead of almond milk?

You can use any milk of choice.

What type of almond flour do you use?

I use blanched almond flour, and the best value for it is at Costco. It is fine and pale yellow, but any type of almond flour works.

What else could I add to the muffins?

You could add raspberries or any other fruit. You can also add walnuts or even make these with chocolate chips instead of blueberries. The possibilities are endless!

Almond Flour Blueberry Muffins

Almond Blueberry Flour Muffins

This easy-to-follow recipe for Almond Flour Blueberry Muffins guarantees moist and flavorful muffins that will leave you reaching for seconds.
4.47 from 49 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients 

  • 3 eggs, large
  • 1 teaspoon pure vanilla extract
  • cup milk, almond milk or any you like
  • 4 tablespoons oil, I use avocado or coconut oil but any oil will work
  • ½ cup maple syrup, or to taste
  • 3 cups almond flour , (315 grams)
  • 1 teaspoon baking soda
  • 1 cup blueberries, fresh not frozen (frozen will bleed a lot)

Instructions 

  • Preheat the oven to 350F. In a bowl whisk the wet ingredients. Add the blanched almond flour and baking soda and stir with a spatula.
  • Fold in the blueberries and gently mix so you don’t smush them. Line or spray a muffin tin and add batter 3/4 of the way in each one. I like using a large ice-cream scoop to scoop them into the molds.
  • Tap or shake the pan and bake for 20-25 minutes or until a toothpick comes out clean. Mine took 25 minutes exactly. Enjoy!

Nutrition

Calories: 254kcal, Carbohydrates: 17g, Protein: 7g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 42mg, Sodium: 111mg, Potassium: 66mg, Fiber: 3g, Sugar: 11g, Vitamin A: 77IU, Vitamin C: 1mg, Calcium: 85mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

21 Comments

  1. Delicious muffins and very easy to make. My family loved them. Thank you for sharing this delicious muffin recipe. Making them again tonight!

    1. You’re welcome! So glad you enjoyed these, Liz! Especially glad your family loved them as well. 🥰❤️

  2. 5 stars
    I’ve made these 3 times already. They are so easy, moist and delicious!! Also the fact that they are healthy is just an added plus. Thanks for sharing this recipe. It will be on repeat in my house.

  3. 5 stars
    Super yummy muffins!!! Easy to prep and make and the consistency of the muffins were perfect! We only did 1/3c maple syrup to limit sugar, but added butter and drizzled with honey. So good warm and on a cold morning 🥰

  4. 5 stars
    These turned out beautifully! They were even more delicious than I expected, and were raved about by the friends I shared them with. Thank you for sharing such a yummy recipe, Sneji! ❤️

  5. I made this recipe it is delicious not too sweet which great as we’re watching our sugar as my husband and I are both diabetic. I actually made a Bundt cake out of the recipe not muffins. Not sure what I did wrong I sprayed the pan but it stuck and broke apart but it certainly is delicious thank you’

    1. So happy Pinella, Next time try buttering and flouring the pan or use parchment paper in your baking dishes to prevent sticking.

  6. 5 stars
    Delish! I had all the ingredients already on hand and even used frozen blueberries with no issues/ bleeding (added frozen and cut in half as I’m giving them to my 1 year old). I I also added some fresh Raspberries to make a full cup as I didn’t have enough blueberries. I added a tad less syrup. Turned out great!! The fruit adds the prefect amount of sweet and tartness. Thank you for this wonderful recipe! (I tried to upload a picture but wouldn’t allow as file size too large).