These are the best almond flour blueberry muffins - so light, moist, and fluffy, you’d never know that they’re both gluten and grain-free! They’re made with simple, largely nutritious ingredients, so you can feel good about calling them breakfast or an afternoon snack. These healthy blueberry muffins are quick and easy to make, kid-friendly, and perfect for anyone looking for a more wholesome treat to take on-the-go!
- Taste & Texture: These muffins have a tender, delicate crumb with plump, juicy, fresh blueberries in every bite. Sweet almond extract perfectly complements the nutty flavor of the almond flour, and a hint of lemon zest adds just the right amount of bright contrast.
- Simplicity: This recipe is exceptionally easy to make. You’ll need 10 ingredients - all of which you should be able to find at your local grocery store - and about 15 minutes of hands-on time max. No mixer required, just a couple of bowls and a whisk!
- Nutrition: We’re using two gluten-free and grain-free flours today: almond flour and tapioca flour. Almond flour, which is low carb and high in fiber, Vitamin E, and healthy fats, makes up the bulk of the dry ingredients. We’ll sweeten these almond flour blueberry muffins with maple syrup, and conveniently keep them dairy-free by using heart-healthy avocado oil instead of butter. It’s not a salad by any means, but all things considered, I'd deem this a fairly healthy muffin recipe.
Ingredients You’ll Need
Let’s take a quick look at the minimal ingredients that make up this almond flour muffin recipe:
(Amounts are listed in the recipe card below.)
- Almond Flour - Our main ingredient! Don't confuse it with almond meal, which is very similar but more coarse. Most almond flour is blanched - meaning it’s made from peeled almonds. This gives it a more neutral flavor that, in combination with its finer texture, makes it better for baking things like muffins and financiers.
- Tapioca Flour - Also commonly labeled as tapioca starch and made from the root of the cassava plant. It’s great for helping bind ingredients in gluten-free batters, and avoiding the issue of crumbly almond flour muffins in this recipe. It also contributes to a light, chewy, more traditional muffin texture.
- Blueberries - I used fresh berries, but using frozen blueberries will most likely work as long as you don’t defrost them first. You can also substitute raspberries or blackberries! (Cut larger berries into smaller pieces first.)
- Avocado Oil - Substitute with any other neutral-flavored cooking oil. Melted coconut oil is another favorite of mine, and one I often use in healthy recipes, like these oat flour banana muffins!
- Maple Syrup - Can be substituted with honey or agave syrup.
How to Make Gluten-Free Blueberry Muffins with Almond Flour
Preheat your oven to 375ºF (the higher temperature will help the muffins rise and brown nicely) and coat a standard-size 12-cup muffin pan with nonstick cooking spray.
In a large mixing bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking powder, salt, and lemon zest. Toss the blueberries in by hand to disperse them throughout the flour mixture.
In a medium bowl or liquid measuring glass, whisk the eggs rapidly for 30-60 seconds, until they’re foamy on top. Add the maple syrup, oil, vanilla extract, and almond extract, whisking everything together well.
Add the wet ingredients to the almond flour mixture and fold in with a spatula just until everything is evenly incorporated.
Transfer the batter to the prepared muffin tin, filling the muffin cups about ¾ full, or enough to use up all the batter. Optionally, press a few extra blueberries into the tops of the muffins - just to make them prettier! - and/or sprinkle them with raw sugar for a sweet crunch.
How to Store Blueberry Almond Flour Muffins
These muffins will keep well for up to 3 days at cool room temperature, but because they’re made with fresh fruit, they’ll last much longer (up to 7 days) in the refrigerator. Always keep muffins in an airtight container or zip-top plastic bag.You can add a paper towel to the bottom of the container to soak up excess moisture.
I like to reheat refrigerated muffins in the microwave for about 30 seconds before serving.
Almond flour isn’t a 1:1 substitute for all-purpose flour in any recipe, so for best results, use a muffin recipe (like this one!) that was specifically developed with almond flour. This recipe uses 3 eggs and tapioca flour to act as ingredient binders, avoiding the issue of crumbly muffins. It also helps to weigh your ingredients - especially any flour(s) used in a recipe - to prevent these kinds of issues.
I haven’t, but I see no issue with it. I’d suggest wrapping each one individually in plastic wrap and freeze inside of a freezer-safe container or zip-top bag. Muffins can typically be frozen for up to 3 months, and defrosted at room temperature.
While these muffins are lightly-sweetened and free of refined sugar, they’re not sugar-free! If that’s your goal, I would suggest trying an alternative sugar syrup made from allulose and/or monk fruit.
More Recipes Made with Almond Flour
Almond flour can be a great addition to a huge variety of baked goods - everything from muffins to tarts to pie crusts! Here are a few of my favorite almond flour recipes:
Healthy Almond Flour Blueberry Muffins
Pair your morning coffee with one of these easy almond flour muffins for the perfect simple breakfast. They're tender, light, and fluffy - no compromising on texture here! - and loaded with fresh blueberries in every bite. These gluten-free almond flour blueberry muffins come together in just over 30 minutes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: American
- Diet: Gluten Free
- 3 ¼ cups (370 grams) blanched almond flour
- ½ cup (48 grams) tapioca flour/tapioca starch
- 2 ½ teaspoons baking powder
- ⅜ teaspoon salt
- zest from 1 lemon
- 1 ½ cups (216 grams) blueberries, plus extra for muffin tops (optional)
- 3 large eggs
- ⅔ cup (210 grams) pure maple syrup
- ¼ cup (57 grams) avocado oil
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- raw sugar, for garnish (optional)
- Preheat oven to 375ºF. Grease a standard-size 12-cup muffin pan with nonstick cooking spray.
- In a large mixing bowl, whisk almond flour, tapioca flour, baking powder, salt, and lemon zest. Toss the blueberries in by hand to disperse throughout the flour mixture.
- In a medium bowl or liquid measuring glass, whisk the eggs rapidly for 30-60 seconds, until foamy. Add the maple syrup, oil, vanilla extract, and almond extract, whisking everything together well.
- Add the wet ingredients to the almond flour mixture and fold in with a spatula just until everything is evenly incorporated.
- Transfer muffin batter to the prepared pan, filling each muffin cup about ¾ full, or enough to use up all the batter. Optionally, press a few extra blueberries into the tops of the muffins and/or sprinkle with raw sugar.
- Bake muffins at 375ºF for 20 minutes, or just until a toothpick inserted into the center of one comes out clean. Set the pan over a wire cooling rack and let the muffins cool for about 20 minutes. Then, carefully transfer directly to the wire rack to cool completely.
Ingredient Notes and Substitutions:
- Use almond flour if possible - not almond meal - which is more coarse and may change the texture of these muffins.
- If using frozen blueberries, do not defrost before adding to the muffin batter. Or, try raspberries or blackberries (chop larger berries first).
- Avocado oil can be substituted with another neutral-flavored cooking oil, like refined coconut oil, vegetable oil, or certain olive oils.
- Maple syrup can be substituted with honey or agave syrup.
- Store muffins in an airtight container or zip-top bag at cool room temperature for up to 3 days, or in the refrigerator for up to one week. If freezing, wrap muffins individually in plastic wrap first. Freeze for up to 3 months and defrost at room temperature.
- Muffins can be reheated in the microwave for about 30 seconds before serving.
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