Blueberry muffins are a breakfast classic, but what if you could enjoy them without regular flour? Enter these almond flour blueberry muffins—moist, naturally gluten free, and made from scratch with wholesome ingredients. They’re sweet enough for dessert but healthy enough for breakfast.
I’ve baked a lot of muffins over the years, but these have become a household favorite. They’re fluffy, lightly sweet, and the juicy blueberries burst with flavor in every bite. Best of all, they’re simple to make and freezer-friendly, so you can bake once and enjoy all week.
Why You’ll Love These Muffins
- Gluten free and paleo-friendly – no wheat flour needed.
- Low carb and keto option – just swap the sweetener.
- Quick prep – the batter comes together in minutes.
- Moist and tender – almond flour keeps them soft, not dry.
- Perfect anytime – breakfast, snack, or even dessert.
Think of them as the love child between a bakery-style muffin and a wholesome homemade recipe.
My Story With Almond Flour Muffins
When I first switched to almond flour recipes, I wasn’t sure how baked goods would turn out. Almond flour is denser than regular flour, so I thought muffins might be heavy or gritty. But after a few tries (and plenty of taste tests), I landed on this recipe.
The trick? A little lemon zest brightens up the flavor, and a mix of eggs and a touch of baking powder gives them a bakery-style rise. I even caught myself sneaking one warm out of the pan—burnt tongue and all. Worth it.
Ingredients You’ll Need
Here’s what goes into these almond flour blueberry muffins:
- Almond Flour (2 cups) – Use fine blanched almond flour for the best texture.
- Eggs (3 large) – Helps the muffins rise and stay light.
- Maple Syrup (1/3 cup) – Natural sweetness; swap with monk fruit or erythritol for keto blueberry muffins.
- Coconut Oil or Butter (1/4 cup, melted) – Adds richness.
- Baking Powder (1 ½ tsp) – Gives muffins lift.
- Salt (¼ tsp) – Balances sweetness.
- Vanilla Extract (1 tsp) – For warm flavor.
- Lemon Zest (optional, 1 tsp) – Adds brightness and pairs beautifully with blueberries.
- Fresh or Frozen Blueberries (1 cup) – Frozen works fine; don’t thaw before mixing.
Step-By-Step Instructions
1. Preheat & Prep
Set oven to 350°F (175°C). Line a 12-cup muffin pan with parchment liners or grease well.
2. Mix Wet Ingredients
In a large bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla.
3. Add Dry Ingredients
Stir in almond flour, baking powder, salt, and lemon zest (if using). Mix until smooth.
4. Fold in Blueberries
Gently fold in blueberries. If using frozen, toss them in a teaspoon of almond flour first to prevent bleeding.
5. Fill Muffin Pan
Divide batter evenly between muffin cups (about ¾ full).
6. Bake
Bake for 22–26 minutes, or until the tops are golden and a toothpick comes out clean.
7. Cool & Enjoy
Let muffins cool for at least 10 minutes before removing. Enjoy warm or at room temperature.
Quick Recipe Card
Almond Flour Blueberry Muffins
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 12
Ingredients
- 2 cups almond flour
- 3 large eggs
- 1/3 cup maple syrup (or low-carb sweetener)
- 1/4 cup melted coconut oil or butter
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin.
- Whisk eggs, maple syrup, coconut oil, and vanilla.
- Stir in almond flour, baking powder, salt, lemon zest.
- Fold in blueberries.
- Fill muffin cups 3/4 full.
- Bake 22–26 minutes until golden.
- Cool and enjoy.
Variations To Try
These muffins are flexible and fun to experiment with. A few tasty twists:
- Lemon Blueberry Muffins – Add an extra teaspoon of lemon zest and a tablespoon of lemon juice for a bright, citrusy kick.
- Low Carb Lemon Blueberry Muffins – Swap maple syrup with erythritol or monk fruit sweetener. This keeps carbs lower without losing flavor.
- Paleo Blueberry Muffins – Stick with maple syrup or honey and use coconut oil instead of butter.
- Keto Blueberry Muffins – Use low-carb sweetener and unsweetened almond milk (2 tbsp) if the batter feels too thick.
- Wholesome Yum Blueberry Muffins Copycat – Add a touch of cinnamon to the batter and top with sliced almonds before baking.
- Healthy Muffin Recipes Almond Flour Style – Mix in chia seeds or flax meal for extra fiber.
Once you master the base recipe, you can riff on it endlessly.
Pro Tips for the Best Muffins
- Use fine almond flour, not almond meal. The texture will be softer and less gritty.
- Don’t overmix. Stir just until ingredients come together—overmixing makes dense muffins.
- Room temperature eggs help. Cold eggs can firm up the coconut oil too quickly.
- Line the pan. Almond flour muffins stick easily; parchment liners are your friend.
- Cool before removing. These muffins are tender; cooling helps them hold their shape.
Little steps like these turn “pretty good” muffins into “wow, can I have another?” muffins.
Storage and Freezing
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5–6 days.
- Freezer: Freeze individually wrapped muffins for up to 2 months. Reheat in the microwave for 20–30 seconds.
Tip: I often bake a double batch, freeze half, and have grab-and-go snacks ready whenever cravings hit.
Serving Ideas
These muffins aren’t just for breakfast. Try them:
- With coffee or tea in the morning.
- As a quick snack after school or work.
- With a dollop of yogurt and fresh berries for a light dessert.
- Warmed up with butter for a cozy afternoon treat.
They fit anywhere muffins fit—only with a healthier twist.
Nutrition Snapshot (per muffin, approximate)
- Calories: 185
- Fat: 14g
- Carbs: 8g (net 6g if low-carb sweetener used)
- Protein: 5g
- Fiber: 2g
These aren’t “diet muffins,” but they’re wholesome, filling, and naturally gluten free.
Final Thoughts
Baking at home doesn’t need to be complicated. These almond flour blueberry muffins prove that with just a handful of ingredients, you can whip up a batch of warm, tender muffins that check all the boxes: gluten free, wholesome, and delicious.
Whether you’re trying almond flour recipes for the first time or already love gluten free blueberry muffins, this recipe deserves a spot in your kitchen.
So preheat that oven, grab a bowl, and get ready to bake muffins that might just disappear faster than you expect.
Almond Flour Blueberry Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with parchment liners or lightly grease.
- Mix wet ingredients. In a large bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract.
- Add dry ingredients. Stir in almond flour, baking powder, salt, and lemon zest until smooth.
- Fold in blueberries. Gently fold in blueberries. If using frozen, toss them in a teaspoon of almond flour first.
- Fill muffin cups. Divide batter evenly into the muffin pan, about ¾ full for each.
- Bake. Bake for 22–26 minutes, until tops are golden and a toothpick comes out clean.
- Cool. Let muffins cool for at least 10 minutes before serving.
Notes
- If using frozen blueberries, don’t thaw them before baking.
- For a stronger lemon flavor, add both zest and juice.
- Muffins keep best in the fridge for 5–6 days or frozen for up to 2 months.
- For keto blueberry muffins, swap maple syrup with monk fruit or erythritol.
FAQ About Almond Flour Blueberry Muffins
Q: Can I use frozen blueberries?
Yes! Use straight from the freezer—don’t thaw first. Toss them lightly in almond flour to prevent excess color bleeding.
Q: Are these gluten free blueberry muffins?
Absolutely. Almond flour is naturally gluten free, so these are perfect for anyone avoiding wheat.
Q: Can I make keto blueberry muffins with this recipe?
Yes. Replace the maple syrup with a keto-friendly sweetener like monk fruit or erythritol.
Q: What’s the difference between almond flour muffins and regular flour muffins?
Almond flour muffins are denser and moister, with a nutty flavor. They’re also naturally lower in carbs and higher in protein than standard flour muffins.
Q: Can I add other mix-ins?
Of course! Try chopped nuts, shredded coconut, or even a handful of dark chocolate chips.
Q: Do almond flour muffins rise like regular muffins?
They rise, but not as tall as wheat flour muffins. The texture is soft, tender, and slightly richer.
Q: Can I make blueberry muffins from scratch without sugar?
Yes. Use mashed bananas or applesauce as a natural sweetener, though the muffins will be less low-carb.
Q: How do I make these more lemony?
Use both zest and juice. Lemon blueberry muffins are bright, fresh, and a nice twist on the classic.
Q: Are these muffins paleo?
Yes—if you use coconut oil and natural sweeteners like honey or maple syrup, they’re paleo-friendly.
Q: Can I double this almond flour blueberry muffins recipe?
Yes, just use two muffin pans and rotate them halfway through baking for even cooking.
