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 and studded with fresh blueberries.
This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! As always, all opinions expressed are my own.
Recipe originally published January 2020, post updated March 2023 with more information. Same delicious recipe!
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 Muffin 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? With over 20, 5 star reviews, you’ll have to try them for yourself.
One reader said: “I’ve made this recipe so many times, love it every time!”
The Ingredients You 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.
- Pure maple syrup – 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, if you’d like to use honey, the muffins will 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. Feel free to use avocado oil or a light olive oil for neutral flavor.
- Vanilla extract – 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.
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 almond blueberry muffins
Here is a step-by-step breakdown including some photos that will help give you a visual of how to make these blueberry muffins. Be sure to scroll down to the recipe card below for ingredient amounts, directions and a recipe video.
Mix Dry Ingredients
When mixing ingredients, I like to use a separate bowl for the dry ingredients 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 large 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 ingredients, and as mixture comes together, fold in the blueberries.
Distribute into muffin tin
Evenly distribute batter into 12-cup muffin pan filling about 3/4 way full (muffin liners are suggested). Feel free to add a sprinkle of lemon zest to the tops too, before baking.
TIP: Use a medium cookie scoop to easily distribute the muffin batter.
Bake for 20 minutes
Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean. The tops will brown slightly but middle should come out with no wet batter (crumbs are okay).
Allow the muffins to rest for 5 minutes in the pan before transferring to a wire rack to cool.
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 delicious blueberry muffin recipe using whole wheat flour here.
- Can I use an egg replacer? Because we’re using almond flour here, I would not recommend substituting the eggs with an egg replacer (for example, flax eggs). The eggs in this recipe provide quite a bit of structure. If you try a substitution, the texture of the muffins will change and the muffins won’t rise as well.
- Can I sub the tapioca flour? Yes! Readers have successfully substitued the tapioca flour for cassava flour. Use the same amount listed in the recipe card. If not worried about keeping this recipe grain-free, feel free to use all-purpose 3 tablespoons all-purpose flour or 1:1 gluten-free baking flour.
- Can I make mini muffins? These muffins also work as mini muffins. Use paper or silicone liners in a 24-cup mini muffin tin, filling about 2/3 way full. Bake at 350ºF and watch baking time closely after 10 minutes.
These almond flour muffins will keep at room temperature in an airtight container, best enjoyed within 3 days. If storing for longer, place container in fridge and enjoy within 5 days.
To freeze, use airtight container and label for 3 months. To thaw, Leave frozen muffins out at room temperature with lid cracked as they come to room temperature.
So much love for these healthy blueberry muffins! They’re delicious with your morning coffee but honestly a great snack any time of the day!
Don’t forget to slather on a little butter while you’re at it!
More Almond Flour Muffin Recipes
- Paleo Carrot Cake Muffins
- Chocolate Chip Almond Flour Muffins
- Almond Lemon Poppy Seed Muffins
- Almond Flour Banana Chocolate Chip Muffins
If you make this almond flour blueberry muffin recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx AshleyPrint
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 and studded with fresh blueberries. Everyone loves these almond blueberry muffins!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 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 fine sea salt
- 1/4 cup avocado oil
- 1/4 cup maple syrup or honey (see notes)
- 1/4 cup milk of choice
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 3 large eggs
- 1 heaping cup fresh blueberries
- handful sliced almonds for topping (optional)
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
- Mix wet ingredients: In large bowl whisk together oil, maple syrup, vanilla, milk and apple cider vinegar. Add in eggs – whisk until combined.
- Combine batter: Add dry ingredients to bowl of wet, and as mixture comes together, fold in blueberries.
- Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with extra blueberries and almond slices if you’d like. Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean.
- Cool: 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.
See more notes in blog post under FAQ’s
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
Keywords: healthy blueberry muffins, paleo blueberry muffins, almond flour muffins