Almond Flour Blueberry Muffins
on Jun 28, 2021, Updated Jan 08, 2024
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 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.
These have become a favorite in our house. My gf hubby eats them 2 at a time. My kid said they look like store bought. They taste amazing. Thanks so much for this awesome recipe!
Thank you, Marina! The dough looks amazing 😍!