These Almond Flour Blueberry Muffins are so moist and delicious. These gluten-free muffins are also high protein and low carb, which makes them perfect for a healthy grab-and-go breakfast or snack.
We love baking muffins, my daughters really enjoy them and they are an easy snack for me to make. That said, I do feel guilty at times as muffins are not always healthy.
However here comes almond flour to save the day! Almond flour serves as a great substitute for healthier baking. And guess what…the muffins are light, moist and amazingly delicious.
I have shared the Lemon Blueberry Muffins recipe before, which you all love. So here is a variation – Almond Flour Blueberry Muffins. So many of you asked me for the recipe when I shared these babies on my Instagram stories. I have also shared Almond Flour Banana Muffins, so don’t forget to try those too!
Why you will love these Almond Flour Muffins?
- Fluffy, moist and so good!
- They are great for snack or breakfast
- They are low carb, high protein and high fiber.
- These muffins are gluten-free and paleo.
- Easy to make in just 35 minutes.
My kids loved these almond blueberry muffins and this mom felt less guilty giving them muffins 😉
Okay…I loved them too and ended up eating multiple in a day. (Don’t judge!!)
Almond flour – I prefer to make these muffins with blanched almond flour.
Also, in general for other uses too, my preference is almond flour over almond meal. The reason being that the skin of almonds contains tannins which can sometimes prevent absorption of nutrients.
The delicate fine texture of almond flour also works better for baking. You get the perfect crumb like texture you like for healthy blueberry muffins.
Sugar – You can substitute with the same amount of honey or agave or maple syrup to make paleo blueberry muffins too.
Milk – I used regular whole milk for this recipe. However almond milk will work well too.
Oil – I used avocado oil. Other neutral oils will work too.
Blueberries – I tested these muffins with fresh blueberries. However frozen will work too. You don’t even have to defrost them.
How to make?
The procedure to make these muffins is similar to most other muffins. There is nothing complicated. Start with preheating the oven.
Combine dry ingredients: Start with combining the dry ingredients – almond flour, baking soda and salt – in a bowl. Mix.
Combine wet ingredients: In a separate large bowl, combine the eggs, oil, milk, vanilla and sugar. Stir well.
Mix: Add the dry ingredients in to the wet ingredients. Do not overmix.
Fold: Fold the blueberries into the prepared batter. Save some blueberries to top the muffins.
Bake: Spoon the batter evenly into each liner on the muffin pan. Top each muffin with some blueberries. Bake in preheated oven for 18-20 minutes.
Cool: Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy! Store muffins in an airtight container.
Use a toothpick to test whether the center of the muffins are done. Then remove from the oven, cool, and enjoy!
If there are any leftovers (there probably won’t be!) you can store them in an airtight container to maintain their freshness.
This recipe yields about 12 muffins, so you will need a 12-cup muffin pan. I use paper liners to keep the batter from sticking to the pan, and fill the batter evenly.
Tips for Perfect Almond Flour Muffins
- Having all ingredients at room temperature gives a better result.
- Fresh blueberries are best for these muffins, but if they are not available, frozen berries work too. Do not thaw before adding to the recipe.
- You can also change up this recipe by adding other berries. Just chop the berries as needed before adding.
- Once you combine the wet and dry ingredients, do not overmix.
Paleo Blueberry Muffins
To make these muffins paleo, just replace sugar with honey or maple or agave syrup.
Keto Blueberry Muffins
I am not an expert of keto sugars, however here is a great resource you can use for sugar conversion. All other ingredients in this recipe are keto friendly.
These muffins work best with any type of berry– fresh or frozen.
I have tested this recipe with fresh blueberries. However you can use frozen. Do not thaw the frozen berries before adding.
You can use other berries such as strawberry, raspberry or blackberries. For bigger sized berries, chop them into smaller pieces before adding.
I highly recommend to use almond flour (made with blanched almonds) in this recipe. The texture is much better, and the muffins are light and moist.
If there are any leftovers (there probably won’t be!) you can store them in an airtight container to maintain their freshness for up to 2 days. To store longer for a week, refrigerate them. They can also be frozen for up to 3-4 months.
To defrost, leave on the counter or in the refrigerator.
I hope you enjoy these Healthy Almond Flour Blueberry Muffins.
You might also enjoy my other muffin recipes. All of these are kid-friendly, and super nutritious – be sure to give them a try!
- Banana Flaxseed Muffins
- Zucchini Chocolate Chip Muffins
- Healthy Carrot Muffins
- Whole Wheat Pumpkin Oatmeal Muffins
Almond Flour Blueberry Muffins
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
- Mix all dry ingredients in a bowl – almond flour, baking powder and salt. Set aside.
- In another bowl, add eggs, oil, milk, vanilla and sugar. Stir until the ingredients are combined and fluffy.
- Add the dry ingredients mixture to the wet ingredinets. Stir until they are combined. Do not overmix.
- Fold in blueberries. Do not overmix.
- Spoon the batter evenly into each liner on the muffin pan. Top each muffin wth a few blueberries.
- Bake in preheated oven for 18-20 minutes. Use a toothpick to test whether the center of the muffins are done.
- Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy! Store muffins in an airtight container.