Almond Flour Blueberry Muffins

Almond flour blueberry muffins stacked on a round marble cutting board.
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5 from 1 review

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!

  • Author: alexandra
  • 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 1/4 cups (370 grams) blanched almond flour
  • 1/2 cup (48 grams) tapioca flour/tapioca starch
  • 2 1/2 teaspoons baking powder
  • 3/8 teaspoon salt
  • zest from 1 lemon
  • 1 1/2 cups (216 grams) blueberries, plus extra for muffin tops (optional)
  • 3 large eggs
  • 2/3 cup (210 grams) pure maple syrup
  • 1/4 cup (57 grams) avocado oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • raw sugar, for garnish (optional)


  1. Preheat oven to 375ºF. Grease a standard-size 12-cup muffin pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Add the wet ingredients to the almond flour mixture and fold in with a spatula just until everything is evenly incorporated.
  5. 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.
  6. 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.

Storing Muffins:

  • 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.