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
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!
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
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
- 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!
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super moist.
Heated up in toaster oven. Yum
Thank you, Sheila! So glad these came out well for you. ❤️
Delicious muffins and very easy to make. My family loved them. Thank you for sharing this delicious muffin recipe. Making them again tonight!
You’re welcome! So glad you enjoyed these, Liz! Especially glad your family loved them as well. 🥰❤️
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.
Hi Lucy, so happy you loved this recipe, thank you for the star rating, means more than you know!
So easy and yummy, I will definitely make these on repeat!!!
Thank you
Deb
So happy Deb!
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 🥰
Yum!! Sounds delicious, Rebecca!! Thank you so much for sharing your variation! 😊❤️
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! ❤️
Hi Cameron! oh my goodness, yay! So happy 🙂
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’
So happy Pinella, Next time try buttering and flouring the pan or use parchment paper in your baking dishes to prevent sticking.
I’m going to try with honey🤞
Made this recipe in 10 minutes and the muffins really are so delicious! Highly recommend.
Dima that is a GORGEOUS muffin! so happy you loved this recipe.
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).
I love these adjustments, Courtney – thank you so much for sharing!! Sounds delicious! 😋
Love love love these!!
Thank you for making stuff so easy!
You’re so welcome, Susan! Appreciate your comment and review! 😊