I don’t follow a strict gluten-free diet. However, I have always believed in eating things in moderation as well as making foods accessible to all diets! With that in mind, I use almond flour in quite a few of my recipes, including these delicious almond-flour blueberry muffins!
If you’re looking for a moist, nutty, and fluffy muffin that won’t go straight to your hips, this one is for you! Light, nutty, and moist – these gluten-free almond flour blueberry muffins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!
Almond Flour Blueberry Muffins Recipe Features
Incredibly fluffy and moist
Lightly sweetened with maple syrup and cinnamon
A gluten-free muffin recipe that everyone will love
Pairs perfectly in a brunch spread with no-bake breakfast cookies
Fixings – Almond Flour Blueberry Muffins
Almond flour: Adds a sweet, nutty taste and because it’s made from almonds, it’s a healthier alternative to regular flour and ideal for gluten-free diets.
Baking soda: Leavens and produces bubbles, allowing muffins to rise.
Eggs: Acts as a binder, giving strength to these muffins.
Egg whites: Leavens and helps make these muffins lighter and airier.
Honey: Adds additional moisture to these muffins and serves as a fantastic natural sweetener.
Lemon juice: Adds a bright flavor that pairs wonderfully with berries, especially blueberries!
Lemon zest: Adds intense tangy, citrusy flavor.
Olive oil: A heart-healthy fat that helps to bind the ingredients and bake evenly.
Berries: I love blueberries for this recipe, but you can get creative and fold in a different type of berry, like strawberries or raspberries.
Vanilla: Adds sweetness and enhances all of the other flavors.
Start your Almond Flour Berry Muffins by whisking your almond flour, baking soda, and salt in a medium bowl. Then in a stand mixer with the whisk attachment, beat together the eggs and egg whites.
Then add in the honey and extra virgin olive oil. As well as the vanilla. Next, zest a lemon and add to the mixer. If you don’t have a zester, a grater, paring knife or vegetable peeler will also do the job.
After zesting the lemon, juice it! Add the juice and turn up the mixer speed. While the mixer is on, slowly add the dry ingredients to the wet until it’s fully mixed. Then with the mixer on its slowest setting, fold in your berry of choice. As a last step, use a cookie scoop or a large spoon to drop the mixture evenly into an oiled and lined muffin pan.
You should have enough mixture for 12 muffins or 24 mini muffins. Then throw them in the oven at 350 for about 25 minutes.
Once the muffins are done, take them out of the oven to let them cool on a cooling rack, and enjoy your Almond Flour Berry Muffins! I have also written an article on How to Make Easy Apple Cider Muffins?.
After lining the muffin tin with muffin liners, make sure to spray each one with nonstick spray (or rub coconut oil on the inside) so the muffins don’t stick to the liners. You can get more from this video.
Almond Flour Blueberry Muffins Substitutions
Can use honey instead of syrup
Any kind of milk (though preferably not canned milk)
Any kind of oil (coconut, olive, avocado, etc.)
How do You Keep Berries From Sinking in Muffins?
You could try coating your berries in flour before folding them into your batter, or make sure you don’t overmix the berries into the batter.
Does Almond Flour Bake The Same Way as Regular Flour?
The only noticeable difference in how they bake is that almond flour tends to bake a little bit quicker.
How Long Will Almond Flour Muffins Last?
They will last up to one week when stored in an airtight container at room temperature or in the fridge. To freeze, place muffins in a freezer bag for up to 6 months.
Did you try this muffin recipe? If you made this recipe, be sure to leave a comment and star rating below. These almond flour blueberry muffins are a favorite in my household, especially with my kids, and they’ll soon become a favorite in your home as well. Thanks!
It sure is. You can read more about almond flour in this article from Healthline, but essentially almond flour is loaded with protein and nutrients, whereas white flour is not. It’s also a great source of fiber and is a great gluten-free substitute for baking.
Yes! Simply use two flax eggs in place of the regular eggs. To make two flax eggs, combine 2 tablespoons of flaxseed meal with 5 tablespoons of water, stir, and then let it sit for 5 minutes or so.
Honestly, I wouldn’t recommend it. I tested this recipe with both almond flour and almond meal, and the muffins turned out much better texture-wise with almond flour. While you can try using a different kind of flour, I haven’t tested it myself.