These almond flour blueberry muffins are some of the best healthy muffins I’ve ever made! Made with almond flour, lightly sweetened with maple syrup (or honey!) and studded with fresh blueberries.
This post is sponsored by Bob’s Red Mill. I’m thrilled to be partnering with such a great company again for this year. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! As always, all opinions expressed are my own.
Okay, so it’s no secret I love baking with almond flour – see here.
But it had been awhile since I had made almond flour muffins for you and I thought why not give you a good ole classic recipe: Blueberry Muffins!
Friend, I could not stop eating these! I think I ate two in one sitting. And then I couldn’t wait to eat another the next morning. And then maybe another one later in the day…
Needless to say these did not last long and I am already thinking about whipping up another (3rd) batch in less than one week.
YES THEY’RE THAT GOOD.
So soft and moist, not too sweet and bursting with blueberries.
Easy & Healthy Recipe!
You can’t go wrong with blueberry muffins. And these ones just so happen to be gluten-free, lower in sugar and actually fairly healthy for you!
I mean, nutrient-dense ingredients, real whole foods… AND they taste amazing? What’s not to love?
Let’s Chat About the Ingredients
- Bob’s Red Mill Super Fine Almond Flour – I’ve been using this particular almond flour for years and it never disappoints.
- Tapioca flour – Helps act as a flour binder in this muffin recipe. You can also sub arrowroot, or cornstarch if not following a paleo diet. You may be able to sub 2 tablespoons coconut flour, but I wouldn’t add more than that. <– I did not test that myself but it could work.
- Baking soda & salt – The leavening agent (rise) for the muffins. Salt balances flavor.
- Maple syrup or honey – We’re only using 1/4 cup of added sugar in these muffins. I found them to be lightly sweet, but not bland. If you’ve got more of a sweet tooth (or are sharing these muffins with someone who does), try adding 3-4 tablespoons of coconut sugar or another granulated sugar if you’d like. Also note, honey will cause these muffins to brown more.
- Eggs – You’ll need 3 large eggs for this recipe. Sounds like a lot but trust me – it helps with the structure of these muffins.
- Oil – Just 1/4 cup to keep things moist. If using melted coconut oil, make sure it has been cooled and the rest of your ingredients (i.e. milk and eggs) are room temperature.
- Vanilla – Always a good idea! Add a 1/4 tsp almond extract for a special flavor if you’d like.
- Milk + apple cider vinegar – Any milk you have on hand will work. Cashew, almond, coconut. Or oat if not following a grain-free diet. The apple cider vinegar (or lemon juice) is added to get the right rise in the muffins.
- Blueberries – I used fresh but you can also use frozen. Just make sure they’re not thawed out. Your batter may get more blue as well. Try coating the frozen blueberries in tapioca flour before adding to batter so they aren’t as moist.
Bob’s Red Mill is My Go-To
I am so very excited to be partnering with one of my absolute favorites this year: Bob’s Red Mill! They are an amazing employee-owned company with awesome high quality products. I use everything from their oats to their whole wheat flour, grain free flours (like this almond flour), and so much more.
I have been a long-time fan of their products and can’t recommend them enough.
What is Almond Flour?
If you’re new to baking with almond flour, it is essentially just ground up blanched almonds. The blanched almonds are processed into a super fine flour that is perfect for baking cakes, muffins, breads, cookies, shortbread crusts and more.
I pretty much always use Bob’s Red Mill almond flour, instead of making my own at home. Why? Because whenever I’ve tried the DIY version, I find my almonds aren’t dry enough and they end up getting really clumpy once added to the food processor. The almond flour turns to butter fairly quickly too, so I always just use Bob’s!
There is a difference between almond flour and almond meal though – almond meal is made from whole almonds (with the skins on) and is not as fine. Whereas almond flour, as mentioned above, is made from blanched almonds (no skins).
How to make healthy blueberry muffins
We’re using nutrient-dense ingredients (almond flour, eggs, blueberries) and just a quarter cup of added sugar (maple syrup or honey) for this recipe.
Mix Dry Ingredients
When mixing ingredients, I like to use two separate bowls to ensure the flour and baking soda is combined before adding to the wet ingredients. So for this step you’ll mix almond flour, tapioca flour, salt and baking soda.
Mix Wet Ingredients
In a separate bowl whisk together the oil, maple syrup, vanilla, milk and apple cider vinegar. Once that is combined, then whisk in eggs.
Add dry ingredients to bowl of wet, and as mixture comes together, fold in blueberries.
Distribute into muffin tin
Evenly distribute batter into 12-cup muffin pan (about 3/4 way full).
Bake for 20 minutes
Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean.
So. much. love. for these blueberry muffins!
FAQs about the recipe…
- Are these almond flour blueberry muffins gluten free? Yes – almond flour is gluten free, as is tapioca flour. This recipe is considered paleo friendly and completely free of gluten.
- Can I use coconut flour or whole wheat flour? Because this recipe was specifically developed with almond flour, I can’t recommend a good substitution. Coconut flour is extremely absorbent. And while whole wheat flour may work in this recipe, I have another recipe using what flour here.
- Can I sub the eggs? Because we’re using almond flour here, I would not recommend subbing the eggs. The eggs in this recipe provide quite a bit of structure. If you try a substitution, the texture of the muffins will change.
Don’t forget to slather on a little butter while you’re at it!
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 2.75 cups Bob’s Red Mill Super Fine Almond Flour (from blanched almonds)
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup oil (sunflower, avocado, melted/cooled coconut)
- 1/4 cup maple syrup or honey (see notes)
- 1/4 cup milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 3 large eggs
- 1 heaping cup fresh blueberries
- sliced almonds for topping, optional
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
- In large bowl whisk together oil, maple syrup, vanilla, milk and apple cider vinegar. Add in eggs – whisk until combined.
- Add dry ingredients to bowl of wet, and as mixture comes together, fold in blueberries.
- Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more blueberries and almond slices if you’d like.
- Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean.
- Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
Muffins will keep at room temperature in airtight container about 3 days. Or place covered in fridge about 4-5 days.
Recipe adapted from my Paleo Lemon Blueberry Bread
Nutrition information approximate.
- Serving Size: 1 muffin
- Calories: 224
- Sugar: 7g
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g