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

Fit Mitten Kitchen

balanced baking and real food recipes

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
        • Cinnamon 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 Almond Flour Blueberry Muffins
P Paleo GF Gluten-Free DF Dairy Free VG Vegetarian

Almond Flour Blueberry Muffins

Jump to Recipe Rate Recipe
Posted:1/22/20
Updated:1/16/23
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.

stacked almond flour blueberry 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.

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?

almond blueberry muffins on cooling rack

Recipe 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.

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).

stacked almond flour blueberry muffins

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.

Combine Batter

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).

blueberry muffin batter in pin

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!

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

Print

Almond Flour Blueberry Muffins

blueberry muffins in liner on cooling rack
Print Recipe
Pin Recipe

★★★★★

5 from 23 reviews

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.

  • Author: Ashley
  • 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

Ingredients

Units Scale
  • 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

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!

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

  • 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

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

Previous Post
Life Lately: We’re Pregnant!
Next Post
Vegan No Bake Mint Chocolate Protein Bars

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sarah says

    7/21/2021 at 8:17 pm

    Delicious! We had berries, and I wanted to try something gluten free. These were winners! My kids (ages 8 and 11) loved them, and they are kids who are used to wheat-based muffins. I didn’t have milk, so I used sour cream. I used canola oil, and I used 1/2 t. vanilla and 1/2 t. almond extract. They had a great texture and flavor, and with 1/4 c. maple syrup, they were sweet enough. It makes me think about how overly-sweet so much of what we eat is!

    ★★★★★

    Reply
    • Ashley says

      7/22/2021 at 11:29 am

      Thanks so much for your comment and review, Sarah! So glad the kids loved then 🙂

      Reply
  2. Francine says

    9/28/2021 at 2:14 pm

    Just made them and soooo good!!!!!

    ★★★★★

    Reply
  3. Shana Aubrey says

    11/13/2021 at 3:56 pm

    These muffins are perfection!

    ★★★★★

    Reply
    • Ashley says

      11/14/2021 at 12:06 pm

      So happy you loved them!

      Reply
  4. GG says

    11/15/2021 at 4:45 pm

    The best blueberry muffin recipe I’ve tried! Super moist and has the perfect amount of sweetness. I can easily eat a whole batch lol. For extra crunch, I added a mixture of brown sugar + cinnamon before baking the muffins. This will be my new go-to recipe 🙂

    ★★★★★

    Reply
  5. Elle says

    12/28/2021 at 10:23 pm

    I added a bit more lemon juice and maple syrup to increase moisture as well as some Tupelo honey. They came out heavenly for someone who has countless food restrictions.

    Reply
  6. Lauren says

    1/6/2022 at 10:41 am

    These muffins were perfect! I love all of your gluten free recipes. My partner is a gluten guy so it always surprises him when I bake something as good as these! Going to try your lemon poppy seed ones next.

    ★★★★★

    Reply
  7. Kate says

    6/12/2022 at 9:15 pm

    I have made these several times. This time I added 1/2 cup protein powder and just under an 1/2 cup almond milk. They turned out great a little denser more like a muffin made with flour. If you’re looking to add a little protein, I highly suggest this.

    ★★★★★

    Reply
    • Ashley says

      6/23/2022 at 12:11 pm

      Thanks so much for sharing your subs, Kate! Really appreciate it 🙂

      Reply
  8. SHARON says

    12/16/2022 at 1:21 am

    The blueberry muffin is so tasty and it’s not too sweet which I like. I couldn’t find Tapioca Flour so I used 1/8 cup cornstarch instead. I used Avocado oil and twice the amount of blueberries. It turned out perfect, even better than another recipe that uses all purpose flour.

    Reply
    • Ashley says

      12/19/2022 at 1:44 pm

      So glad you enjoyed them! Thanks for sharing here 🙂

      Reply
Older Comments

Primary Sidebar

More for you...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

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

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!
2355 shares