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
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
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.
Find it online: https://www.brighteyedbaker.com/almond-flour-blueberry-muffins/
