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A person with light-painted nails holds an Almond Flour Blueberry Muffin in a paper wrapper, with three more muffins on a wooden board in the background. The muffin has visible blueberries and a golden-brown top.
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4.63 from 56 votes

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: almond flour, almond muffin, breakfast muffin, healthy muffin, healthy recipes
Servings: 12 muffins
Author: The Modern Nonna

Equipment

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

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
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