Almond Flour Blueberry Muffins

blueberry muffins in liner on cooling rack

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.


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


  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!


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.


Keywords: healthy blueberry muffins, paleo blueberry muffins, almond flour muffins