• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

healthy baking. real food. fitness.

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Sweet Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy-Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes
P Paleo GF Gluten-Free DF Dairy-Free VG Vegetarian

Healthy Almond Flour Blueberry Muffins

Jump to Recipe Print Recipe Rate Recipe
Posted:1/22/20
Updated:8/10/20
healthy almond flour blueberry muffins

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. You will love these paleo muffins.

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.

almond flour blueberry muffins

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 Almond Flour Blueberry Muffins

almond blueberry muffins on cooling rack

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 You’ll Need

  • 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.

And NOT just because they are a brand partner, I have been a long-time fan of their products and can’t recommend them enough.

bob's red mill almond flour next to blueberries in bowl

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.

Step 1 – 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.

Step 2 – 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.

Step 3 – Combine

Add dry ingredients to bowl of wet, and as mixture comes together, fold in blueberries.

Step 4 – Distribute batter into muffin tins

Evenly distribute batter into 12-cup muffin pan (about 3/4 way full).

blueberry muffin batter in pin

Step 5 – Bake!

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.
stacked almond flour blueberry muffins

Don’t forget to slather on a little butter while you’re at it!

buttered blueberry muffins

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

blueberry muffins in liner on cooling rack

★★★★★

5 from 8 reviews

How to Make…

Healthy Almond Flour Blueberry Muffins {paleo}

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. Everyone loves these healthy blueberry muffins.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Scale:
Print
Pin
Rate

Ingredients

  • 2 3/4 cups Bob’s Red Mill Super Fine Almond Flour (from blanched almonds)
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup oil (sunflower, avocado, melted/cooled coconut)
  • 1/4 cup maple syrup or honey (see notes)
  • 1/4 cup milk
  • 1 TBSP apple cider vinegar or lemon juice
  • 1/2 tablespoon vanilla extract
  • 3 large eggs
  • 1 heaping cup fresh blueberries
  • sliced almonds for topping, optional

Instructions

  1. Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  2. In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
  3. In large bowl whisk together oil, maple syrup, vanilla, milk and apple cider vinegar. Add in eggs – whisk until combined.
  4. Add dry ingredients to bowl of wet, and as mixture comes together, fold in blueberries.
  5. Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more blueberries and almond slices if you’d like.
  6. Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean.
  7. Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!

Recipes Notes:

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.

Nutrition Information:

  • Serving Size: 1 muffin
  • Calories: 224
  • Sugar: 7g
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 8g
Category: Snacks Method: Oven Cuisine: American
Keywords: healthy blueberry muffins, paleo blueberry muffins, almond flour muffins
Author: Ashley @ Fit Mitten Kitchen

let’s see your creations!

tag me on social and hashtag so I
can see what you’ve made!

#FITMITTENKITCHEN

almond flour blueberry muffins

Similar Posts

  • blueberry muffin on teal plate with coconut butter glaze
    Healthy Blueberry Muffins
  • morning glory muffins in paper liners
    Healthy Morning Glory Muffins {gluten-free, dairy-free}
  • almond topped matcha muffins on board
    Whole Grain Almond Matcha Muffins
  • stacked healthy chocolate chip muffins on tea towel with glass of milk
    Simple Healthy Chocolate Chip Muffins
Previous Post
Life Lately: We’re Pregnant!
Next Post
Vegan No Bake Mint Chocolate Protein Bars

Reader Interactions

Rate this Recipe Cancel reply

  1. Fred Hart says

    9/25/2020 at 1:18 pm

    I have used Bob’s flours before, so no complaints there but this is double the flour used in other muffin recipes using almond flour. This is cookie batter. I’d take a look at this again.

    Reply
    • Ashley says

      9/25/2020 at 2:39 pm

      Hi Fred, Did you try baking the recipe? The muffins bake up well if all ratios are followed properly 🙂

      Reply
      • Fred Hart says

        9/26/2020 at 10:58 am

        Yes, of course I continued and baked them in a muffin pan just as the recipe directed. But these were muffins wanting to be cookies. I believe more liquid needs to be added or less flour. And again, I love Bob’s flours, And will try again. If this looks like cookie dough, I will add more coconut milk.

        Reply
        • Alex says

          1/20/2021 at 11:07 am

          Hi Fred. I am a bit sceptical about making this recipe after reading your comment. Have you tried making these muffins again?

          Reply
  2. Kelly Robinson says

    11/10/2020 at 11:17 am

    These are amazing!I did add a little powdered sugar to the top.I don’t miss the regular flour with this recipe.Plus it’s very nutritious.Makes me not feel guilty about a little something sweet.

    Reply
  3. Kelly Robinson says

    11/10/2020 at 12:40 pm

    I love these muffins!I did a little powdered sugar on top.Hard to believe they are so healthy because they taste so good!

    Reply
  4. Pamma S says

    11/11/2020 at 12:44 pm

    Great recipe even with sugar substituted for honey. Vinegar was a good addition, and added it last so as not to curdle the milk. Used filtered milk and worked very well. Raves from family.

    ★★★★★

    Reply
  5. Nancy says

    11/21/2020 at 11:24 am

    These muffins are really good! I didn’t have tapioca flour so I substituted cassava flour and it worked great! I also used the honey instead of maple syrup. Thanks for the great recipe!

    Reply
Older Comments

Primary Sidebar

Hey there!

I’m Ashley – Thanks for visiting Fit Mitten Kitchen. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious.

Learn more

join the list

To receive the latest FMK recipes (and BONUS: you'll get my free Nut Butter eBook!)

    More...

    pear flatbread on green plate

    Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze

    roundup photo collage of the best healthier holiday cookie recipes

    31 Healthier Holiday Cookies for your cookie exchange

    Chocolate Covered Strawberry Cheesecakes. Gluten-free friendly. Perfect for gatherings.

    Chocolate Covered Strawberry Cheesecakes

    glazed gingerbread scone on baking sheet

    Gingerbread Scones with Vanilla Bean Glaze [Vegan]

    peppermint mocha coffee creamer in clear bottle with white coffee mugs

    Dairy-Free Peppermint Mocha Coffee Creamer [vegan]

    plate of raspberry white chocolate blondies

    Raspberry White Chocolate Blondies {gluten free friendly}

    pile of gingerbread truffles on plate

    Vegan Paleo Gingerbread Truffles

    mocha mini cheesecake with whipped topping on black plate and dessert forks

    Healthier Mocha Mini Cheesecakes

    Free recipe ebook!

    Subscribe and get a FREE healthy nut butter ebook!

      Trending Now
      Rainbow Kale Quinoa Salad with sumbutter dressing Meal Prep Salads
      Sweet Potato Waffle Breakfast Sandwhich on white plate with avocado Whole30
      This Paleo Deep Dish Chocolate Chip Pumpkin Cookie is an absolute must! Made using canned pumpkin, grain-free flour and dairy-free chocolate for a paleo treat. Pumpkin Desserts
      As Featured On
      • Browse by Diet
      • Gluten-Free
      • Dairy-Free
      • Vegan
      • Paleo
      • Disclaimer
      • Privacy Policy
      Exclusive Member of Mediavine· © 2021 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

      Subscribe & receive a free nut butter ebook!