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    Home » Recipes » Muffins / Quick Breads

    Almond Flour Blueberry Muffins

    Published: Dec 4, 2022 · Modified: Oct 16, 2024 by Maria Doss · This post may contain affiliate links · 3 Comments

    pinterest image.

    These Almond Flour Blueberry muffins are one of the healthiest muffins you'll make. They are amazingly tender, bursting with blueberries, and they take only 6 minutes to prepare. They are naturally gluten-free and have no refined sugar.

    Jump to Recipe
    one baked lemon blueberry muffin.

    Fresh blueberries with sweet and tart flavor, thin skin that bursts open when popped into the mouth, makes an exceptional snack during spring season. If you like to eat them plain or wondering how to use them, muffin recipes like lemon blueberry muffins or blueberry waffles are a perfect way to put them to good use.

    These almond flour blueberry muffins are packed with blueberry flavor and boast a moist crumb. It is super tender, packed with sweet plump blueberries, lemon juice, lemon zest and made with maple syrup. Lemon and blueberries are a classic pairing!

    Almond flour is naturally gluten free, gives an incredible tenderness and provide a nutrition boost in baked goods.

    Jump to:
    • Why you'll love this recipe?
    • Ingredients
    • How to make?
    • How long do they last?
    • Helpful tips
    • Recipe FAQs
    • More muffin recipes
    • Almond Flour Blueberry Muffins

    Why you'll love this recipe?

    1. Easy almond flour muffin.
    2. Just mix and bake.
    3. No oil or butter.
    4. Amazingly tender and moist.
    5. Wholesome ingredients.
    6. Grain-free and gluten free.

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    1. Almond flour - Use super fine variety and not almond meal. I like to buy a big bag Kirkland from Costco and store in the refrigerator to extend the shelf life.
    2. Leavening - Baking powder and baking soda provide the lift and makes the crumb lovely and soft.
    3. Egg - Provides structure and binding like in mini blueberry muffins. Use room temperature egg, so it incorporates easily into the batter.
    4. Maple syrup - Adds subtle sweetness and makes it healthier.
    5. Milk - Whole milk makes it rich, adds sweetness and helps the muffin get a golden brown color.
    6. Lemon - Lemon juice adds acidity and tartness, and the zest contains floral lemon oils.
    7. Blueberry - Use fresh, juicy, sweet or plump blueberries or frozen, as for the blueberry crisp recipe. If using frozen, stir them in frozen. If you thaw, they will bleed into the batter and you’ll end up with blueberry streaks.

    Frozen blueberries: Supermarket frozen blueberries are both sweet and flavorful because they're picked at peak ripeness and flash-frozen. I prefer using them in the off-season rather than opting for less flavorful fresh berries.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    2 photo collage of mixing dry ingredients in a glass bowl.
    2 photo collage of pouring milk and grating lemon zest into a glass bowl.

    1 & 2. Whisk almond flour, baking soda, baking powder and salt together in a bowl.

    3. Add one egg, maple syrup, lemon juice and milk in another larger bowl.

    4. Zest a lemon. Run the side of a lemon back and forth over a microplane, being careful not to get the white pith.

    2 photo collage of mixing wet ingredients in a glass bowl.
    2 photo collage of mixing muffin batter in a glass bowl.

    5 & 6. Whisk all wet ingredients until thoroughly combined.

    7 & 8. Add the combined dry ingredients and mix gently until just combined.

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    2 photo collage of stirring blueberries into muffin batter in a glass bowl.
    2 photo collage of adding blueberry muffin batter into a muffin pan.

    9 & 10. Stir in fresh blueberries and mixed until evenly distributed.

    Tip: If you're using frozen blueberries, keep in mind that they can release color, which might affect your almond flour blueberry muffin batter. The trick is to stir them in while they’re still frozen.

    11 & 12. Divide batter into paper lined muffin pan and bake at 350 degrees for 30 to 35 minutes or the tops are deep golden in color.

    blueberry muffin batter in a muffin pan.

    How long do they last?

    These almond flour blueberry muffins will last for up to 2 days at room temperature or frozen for up to two months. They will make a quick grab and go breakfast on a weekday or snack.

    Helpful tips

    • Use paper liners - Lining your cupcake pan will prevent your almond flour blueberry muffins from sticking.
    • Cool completely before removing - These are super tender so let them cool completely to firm up before attempting to remove.
    • Give a tap - Tap the pan on the kitchen counter couple of times to make sure that the tops are smoother and more rounded.
    • Bake until the tops are deep golden in color.

    Recipe FAQs

    How to use flax eggs?

    Use one flax egg instead of regular egg. Combine 1 tablespoon flaxseed meal with 2 and ½ tablespoons water and let it sit for 5 minutes or so.

    How do you keep berries from sinking?

    The thick batter ensures that the blueberries do not sink to the bottom and stays evenly distributed. You could also try coating them in a teaspoon of flour before folding them into the batter.

    baked blueberry muffins on a blue cake stand.

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      Orange Almond Muffins
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    one lemon blueberry muffin.

    Almond Flour Blueberry Muffins

    These Almond Flour Blueberry muffins are one of the healthiest muffins you'll make. They are amazingly tender, bursting with blueberries, and they take only 6 minutes to prepare. They are naturally gluten-free and have no refined sugar.
    4.9 from 10 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 8 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 6 Muffins
    Calories: 279kcal
    Author: Maria Doss

    Ingredients

    Dry Ingredients

    • 2 cups almond flour super fine
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ⅛ teaspoon salt

    Wet Ingredients

    • 1 egg
    • ¼ cup maple syrup
    • ¼ cup + 2 tablespoons milk
    • 1 tablespoon lemon juice
    • zest of ½ lemon

    Additional ingredients

    • ¾ cup fresh blueberries
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    Instructions

    • Preheat oven to 350°F and line a 6 cup muffin pan with paper liners.
    • Add all dry ingredients into a medium bowl and whisk to combine.
    • Add all wet ingredients into a another medium bowl, whisk until well combined.
    • Stir dry ingredients and mix until thoroughly combined. Mix in ½ cup blueberries.
      Tip: If you are using frozen blueberries then stir them frozen without thawing.
    • Divide the batter evenly among the prepared muffin cups. Tap the pan gently on the counter a few times to ensure an even top, then sprinkle the remaining blueberries on top.
    • Bake for 30 to 35 minutes or the tops look deep golden brown. Place pan on a wire rack and cool completely before removing from pan.

    Notes

    Use paper liners - The absence of gluten makes them very tender so make sure to line the pan with paper liners so that they can removed without breaking.
    Cool completely before removing - Make sure that they are completely cool before removing.
    Give a tap - Tap the pan on the kitchen counter couple of times to make sure that the tops are smoother and more rounded.
    Bake until the tops are deep golden in color.

    Nutrition

    Serving: 1 muffin | Calories: 279kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 17g | Cholesterol: 31mg | Sodium: 205mg | Fiber: 5g | Sugar: 12g

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

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    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Comments

    1. Natalie

      November 15, 2023 at 7:51 pm

      5 stars
      This is my favorite muffin recipe. I like to swap out 1/3C of the almond flour for vanilla protein powder and then add whatever toppings I like (as well as cinnamon and vanilla extract). Grated carrot, raisins and walnuts were 10/10 with this base recipe. Thank you!!!

      Reply
      • Maria Doss

        November 16, 2023 at 2:52 am

        That’s so great to hear! So glad you love it hun – Maria ♡

        Reply
    2. Debi

      April 28, 2025 at 11:24 pm

      5 stars
      Excellent recipe. I ate a very warm one right out of the muffin paper with a spoon. Will definitely make these again!!

      Reply
    4.91 from 10 votes (8 ratings without comment)

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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