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.
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.
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Why you'll love this recipe?
- Easy almond flour muffin.
- Just mix and bake.
- No oil or butter.
- Amazingly tender and moist.
- Wholesome ingredients.
- Grain-free and gluten free.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- 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.
- Leavening - Baking powder and baking soda provide the lift and makes the crumb lovely and soft.
- Egg - Provides structure and binding like in mini blueberry muffins. Use room temperature egg, so it incorporates easily into the batter.
- Maple syrup - Adds subtle sweetness and makes it healthier.
- Milk - Whole milk makes it rich, adds sweetness and helps the muffin get a golden brown color.
- Lemon - Lemon juice adds acidity and tartness, and the zest contains floral lemon oils.
- 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.
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.
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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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.
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
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.
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.
More muffin recipes
Almond Flour Blueberry Muffins
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
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
Nutrition
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.
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Natalie
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!!!
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
Debi
Excellent recipe. I ate a very warm one right out of the muffin paper with a spoon. Will definitely make these again!!