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!
Ingredients
- 3 ¼ cups blanched almond flour
- ½ cup tapioca flour/tapioca starch
- 2 ½ teaspoons baking powder
- ⅜ teaspoon salt
- zest from 1 lemon
- 1 ½ cups fresh blueberries
- 3 large eggs
- ⅔ cup pure maple syrup
- ¼ cup avocado oil
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Optional Garnishes
- raw sugar
- extra blueberries
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.3 ¼ cups blanched almond flour |½ cup tapioca flour/tapioca starch |2 ½ teaspoons baking powder |⅜ teaspoon salt |zest from 1 lemon |1 ½ cups fresh blueberries
- 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.3 large eggs |⅔ cup pure maple syrup |¼ cup avocado oil |2 teaspoons vanilla extract |½ teaspoon almond extract
- 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.
Nutrition
Calories: 306kcal | Carbohydrates: 26g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 72mg | Fiber: 4g | Sugar: 14g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 2mg
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
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