blueberry muffins in liner on cooling rack
How to Make...

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
  • Diet: Gluten Free
  • Yield: 12 muffins 1x
  • Scale:


  • 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


  1. Preheat oven to 350ยบF 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