These almond flour blueberry muffins are quick and easy, gluten-free muffins filled with fresh blueberries. This recipe for blueberry almond flour muffins is easy to make using simple, healthy ingredients. They’re moist, nutty, filled with cinnamon and blueberry flavor and are perfect for breakfasts and snacks.
Why Should You Make This Recipe
I absolutely adore baking with almond flour. My Almond Flour Banana Muffins, Almond Flour Chocolate Cake, Almond Flour Brownies and Tahini Olive Oil Brownies are all incredibly delicious recipes made with almond flour. These blueberry almond flour muffins are another almond flour recipe I know you will love.
- Gluten free: These blueberry muffins with almond flour taste just like regular muffins, but are gluten free, paleo friendly and have no refined sugars.
- Perfect for breakfast and snacking. These gluten free blueberry muffins are perfect for busy school mornings or as a healthy snack. They’re kid friendly and easily adaptable for your dietary needs.
- Easy to make, bake and eat: All you need to make these low carb muffins is two bowls, a whisk and a muffin pan.
This blueberry almond muffin recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Dry Ingredients: Gather all almond flour, ground cinnamon, baking powder, baking soda and salt.
Wet Ingredients: Gather a neutral flavor oil or butter, maple syrup, lemon zest, eggs, vanilla extract and blueberries.
These gluten free almond blueberry muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these muffins if you need them.
- Almond Flour: Blanched almond flour is the correct flour to use in this recipe. Do not use almond meal. If you need this recipe to be gluten and nut free, I recommend using an equal amount of gluten free oat flour (240 g).
- Baking Powder and Baking Soda: These provide rise and leavening for the muffins. Make sure both are fresh.
- Ground Cinnamon: Cinnamon is used to boost the sweetness of the almond blueberry muffins. If you would like, feel free to use another ground spice or omit the cinnamon.
- Oil: I like baking with canola or avocado oil. Feel free to use an equal amount of melted butter. Use a plant based butter to keep these almond flour blueberry lemon muffins dairy free.
- Maple Syrup: Feel free to use any liquid sweetener you enjoy baking with.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor for the muffins.
- Blueberries: This recipe was written using fresh blueberries. Feel free to use any other fresh berries in place of the blueberries. If using frozen berries, do not thaw before mixing into the muffin batter. Note that the baking time will be slightly longer when using frozen berries.
Blender or Food Processor Method: Place all the wet ingredient in the food processor or blender. Process on medium speed until well combined. Add in the dry ingredients and process until just combined. Scoop the banana almond flour muffins into the cupcake liners and bake for 30 minutes.
Make the almond flour blueberry muffins fluffier: Mix ½ cup tapioca flour into the almond flour and prepare the recipe as written.
How To Make
Learn how to make almond flour blueberry muffins in a few easy steps.
- Preheat the oven to 375 F (190 C). Line a 12 ct. muffin pan with cupcake liners, alternating every other cup. In a mixing bowl, whisk the flour, cinnamon, baking powder, baking soda and salt together until well combined.
- In another bowl whisk the oil, maple syrup, lemon zest, eggs and vanilla extract together until smooth and well combined.
- Mix in the dry ingredients with the wet until well combined. Fold in the blueberries.
4. Use a 3 tablespoon sized cookie scoop to scoop the almond blueberry muffin batter into each of the muffin liners. Bake the muffins for 18 - 22 minutes or until the tops of the muffins are golden and bounce back quickly when lightly pressed. Cool the muffins in the pan for 15 minutes. Gently remove them from the pan and enjoy!
How To Store, Freeze and Thaw
Store leftover blueberry almond flour muffins: Place the muffins loosely covered in a container at room temperature for up to 2 days. Transfer to the fridge for up to 5 days.
Freeze the almond flour muffins: Make sure the muffins are completely cooled to room temperature. Transfer them to an airtight and freezer safe container life a zip lock bag. Store in the freezer for up to 3 months.
To thaw the easy almond flour muffins: The easiest and tastiest way to thaw your gluten free blueberry muffins is to let it sit them out at room temperature until they are thawed or heat then in the microwave in 15 second increments until heated through.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing.
- Flavor the muffins with cinnamon. Not only is ground cinnamon a fantastic aromatic, it also enhances the taste of the sweetness of the muffin.
- Use a cookie scoop: This is the easiest, quickest and cleanest way to get perfectly portioned muffins. Each muffin is about 3 tablespoons (45 ml).
- Fully preheat the oven: Ovens need about 20-30 minutes to fully preheat.
Yes, this muffin recipe can be made into about mini muffins. Prepare the recipe as written, scoop the muffin batter into a 24 ct. muffin pan. Bake at 350 F (177 C) for about 10 minutes. Gently press on the tops. If it bounces back, the muffins are ready.
They may just need more time to cool. Bake them until they are golden brown and a toothpick inserted into the center comes out clean. Then let them cool completely before enjoying them.
Almond flour is denser than regular flour, therefore needs leavening agents such as baking soda and eggs to help the muffin rise. Additionally, I like to alternate my filled muffins wells with empty ones to help the hot air circulate more easily, facilitating a higher rise on the muffins.
Other Muffins Recipes to Try
- Blueberry Buttermilk Muffins
- Cinnamon Streusel Muffins
- Carrot Cake Muffins
- Raspberry Almond Muffins
- Banana Coffee Cake Muffins
If you try this Almond Flour Blueberry Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Almomd Flour Blueberry Muffins Recipe
- 1 whisk or spoon
- 1 - 2 12 ct muffin pan
- 9 cupcake liners
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 2 cups (240 g) almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ¼ cup (59 ml) neutral oil or melted butter
- ½ cup (118 ml) maple syrup
- 1 lemon, zested
- 1 teaspoon (5 ml) vanilla extract
- 1 cup blueberries
- Preheat the oven to 375 F (190 C). Line a 12 ct. muffin pan with cupcake liners, alternating every other cup.
- In a mixing bowl, whisk the flour, cinnamon, baking powder, baking soda and salt together until well combined.2 cups (240 g) almond flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In another bowl whisk the eggs, oil, maple syrup, lemon zest and vanilla extract together until smooth and well combined.3 large eggs, room temperature, ¼ cup (59 ml) neutral oil or melted butter, ½ cup (118 ml) maple syrup, 1 lemon, zested, 1 teaspoon (5 ml) vanilla extract
- Mix in the dry ingredients with the wet until well combined. Fold in the blueberries.1 cup blueberries
- Use a 3 tablespoon sized cookie scoop to scoop the almond blueberry muffin batter into each of the muffin liners.
- Bake the muffins for 18 - 22 minutes or until the tops of the muffins are golden and bounce back quickly when lightly pressed. Cool the muffins in the pan for 15 minutes. Gently remove them from the pan and enjoy!