Almond Flour Blueberry Muffins
on Jun 28, 2021, Updated Jan 08, 2024
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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 Muffin Variations and Substitutions
Here are some variations and substitutions to add a personal touch to your Almond Flour Blueberry Muffins:
- Mix and match berries – try raspberries, blackberries, or 🍓 strawberries along with or instead of blueberries.
- For a different flavor profile, you could incorporate 🍋 lemon or orange zest into the batter.
- You could also add cinnamon or nutmeg to the dry ingredients for a touch of spice.
- If you want to make these muffins vegan, you could try them with a flax egg or egg replacement instead of a traditional 🥚 egg.
- Drizzle the cooled muffins with a simple 🍁 maple glaze.
- 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
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This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!
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!
No odors, toxins, or dye leakage - these muffin liners are made of food-grade materials!
This is a great quality muffin pan for all your baking needs.
Common Questions
You can use any liquid sweetener, and it’s always to taste. Therefore, if you like sweeter muffins, feel free to use more sweetener.
Blueberries should be fresh, not frozen. Otherwise, they will dye your muffin entirely.
You can use any milk of choice.
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.
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 Blueberry Flour Muffins
Ingredients
- 3 eggs, large
- 1 teaspoon pure vanilla extract
- ⅓ 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome muffins! I used the CORRECT amount of maple syrup (1/2 cup, NOT 1/3 cup as one Killjoy stated) and my family thought they were the best muffins they’ve ever had. I’m not a huge blueberry muffin fan, but even I was impressed. Thanks for the recipe!
Awww thanks Paul 💞
Not that great. I used 1/3 C maple syrup and Canola oil. Tasted like soda bread with occasional
blueberry flavor. After initially looking at the limited ingredient list, I suspected it wouldn’t
taste like much, but tried it anyway. I was right. After tasting them I triple checked the ingredient list to make sure I didn’t miss anything. No mistakes, just need to find another recipe, not this one.
Would you need to change anything in recipe to make these MINI Muffins?
Ie: cook time? Thanks for input
Hi Jeff! Yes, if you make these mini muffins, they will bake faster. I would start checking for doneness around 10 minutes.
I’ve made multiple batches of these! Always come out perfectly moist and tasty! My family loves them!!
Love to hear this, Lucy! Enjoy!
deelish – so easy to make had everything on hand – ate one right from the oven so good – I’m still experimenting with almond flour – thanks
I’m so happy you loved these! They are so irresistible.
Delicious and so easy! My very picky 9 year-old daughter ate half the batch!
Awesome! I always love to hear when picky eaters are able to enjoy something new! Thank you, Erica!
I love this one bowl wonder! I make this every week now to go with our morning coffee.
I thought some lemon might be nice so I added lemon zest, that’s where I should have stopped, I also added the juice from the same lemon and my cupcakes were a bit crumbly. Should I adjust the other measurements, or just add the zest and not the lemon juice?
I love your recipes, thank you for sharing!
Mary
Hi Mary, any time you add more liquid to a recipe, the dry ingredients most likely need adjusting as well. Next time do lemon zest + 1 teaspoon lemon extract and that should be lovely! OR just zest is fine too