Almond Flour Blueberry Muffins

almond blueberry muffins on cooling rack

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5 from 25 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 and studded with fresh blueberries. Everyone loves these almond 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 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)


  1. Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  2. Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
  3. Mix wet ingredients: In large bowl whisk together oil, maple syrup, vanilla, milk and apple cider vinegar. Add in eggs – whisk until combined.
  4. Combine batter: Add dry ingredients to bowl of wet, and as mixture comes together, fold in blueberries.
  5. 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.
  6. 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.