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plate of freshly baked almond flour blueberry muffins

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are soft, moist, and naturally gluten free. Made with simple ingredients, they’re perfect for breakfast, a quick snack, or a healthy treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, gluten-free, Paleo-Friendly
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups fine almond flour blanched
  • 3 large eggs
  • 1/3 cup maple syrup or honey
  • 1/4 cup melted coconut oil or butter
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
1 teaspoon lemon zest (optional)
  • 1 cup fresh or frozen blueberries

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with parchment liners or lightly grease.
  2. Mix wet ingredients. In a large bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract.
  3. Add dry ingredients. Stir in almond flour, baking powder, salt, and lemon zest until smooth.
  4. Fold in blueberries. Gently fold in blueberries. If using frozen, toss them in a teaspoon of almond flour first.
  5. Fill muffin cups. Divide batter evenly into the muffin pan, about ¾ full for each.
  6. Bake. Bake for 22–26 minutes, until tops are golden and a toothpick comes out clean.
  7. 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.