Almond Flour Blueberry Muffins are moist, rich and bursting with fresh blueberries! Made with healthy ingredient swaps like almond flour, maple syrup, and coconut oil. Naturally gluten-free, dairy-free, refined sugar-free, low carb and paleo!
Why you’ll love these blueberry almond flour muffins
Healthy and delicious! Do I have a treat for you today or what?! A healthier, yet still delicious, yet unbelievably moist blueberry muffins recipe! Each muffin is fluffy on the inside, golden on the top and each bite is filled with fresh blueberries.
Set goals and crush them! I told myself that I wanted to try out a bit more healthy recipes here on The College Housewife and this new healthy blueberry muffin with almond flour is part of this movement. I’ve slowly started to notice that some of my most made recipes on Instagram are all of the ‘healthier’ variety, so I hear you! I’m trying to stay on the healthy train too.
A serious crowd pleaser! Serve these to all your friends and they will love you forever. Although I do meal prep a batch here and there to enjoy for myself, my friends go crazy for these little guys every time I bring them to our brunch gatherings. Watch their eyes light up after just one bite!
What makes these blueberry muffins healthier?
- Almond flour swap: I swapped out regular all-purpose flour for almond flour. Almond flour is high in fiber, lower in carbs, higher in protein than regular flour and makes these muffins gluten-free. The taste of almond flour is slightly sweeter and can be found in any grocery store. Just be sure to look for almond ‘flour’ and not almond meal.
- Sweetened with maple syrup instead of refined sugar: In short, maple syrup is processed waaaay slower by the body than normal refined sugar (aka granulated sugar) which means you’ll have longer-lasting energy and less of that huge spike in your blood sugar from normal baked goods. Plus, it tastes fantastic — yum!
- Coconut oil: Using coconut oil instead of butter helps cut down on traditional dairy and it’s a great alternative if you’re trying to have more of a ‘plant-focused’ diet. Just don’t ding me too hard that I still put eggs in this recipe, okay?!
- Fresh blueberries: It’s no surprise that I love chocolate chips in baked goods (my banana chocolate chip bread has an ENTIRE bag of chocolate chips). But if you’re looking for a healthier swap, fresh fruit is your friend. Plus, blueberries are filled with antioxidants and fiber.
Ingredients
- Almond flour
- Tapioca flour
- Cinnamon
- Baking soda
- Sea salt
- Eggs
- Maple syrup or honey
- Coconut oil
- Almond milk
- Vanilla extract
- Almond extract
- Lemon zest + juice
- Blueberries
Ingredient substitutions and notes:
- Replace the tapioca flour with arrowroot starch instead.
- I tested these with maple syrup, but mild runny honey would be divine. The muffins will be a shade or two darker.
- Swap out the almond milk for coconut milk, cashew milk or any dairy-free milk you have on hand.
- The almond extract and lemon zest are optional, but I highly recommend them!
- Fresh or frozen blueberries will both work. If using frozen berries, no need to thaw — just throw them right into the batter.
- Switch out the blueberries for your favorite summer berry like raspberries or 1 cup diced strawberries.
How to make
This almond flour muffin recipe is your typical mix-dry-into-wet muffin batter. Here’s how to do it:
Prep equipment: Preheat oven to 425 degrees F. Line a muffin tin with paper liners or evenly spray with nonstick cooking spray.
Combine dry ingredients: In a medium bowl, whisk together almond flour, tapioca flour, cinnamon, baking soda and sea salt.
Combine wet ingredients: In a large bowl, crack the eggs and whisk with the maple syrup. Add the coconut oil, almond milk, vanilla extract, almond extract, lemon zest and lemon juice and whisk until smooth.
Make batter: Pour the almond flour mixture into the wet mixture and stir with a large spatula until just combined. Fold in the blueberries. Allow the batter to sit for 5-10 minutes so the almond flour can absorb the wet ingredients.
Bake: Scoop the batter into the prepared muffin pan. Sprinkle tops with a few additional blueberries. Bake at 425 degrees F for 5 minutes, then turn the oven down to 350 degrees F and bake for an additional 15 minutes. Test muffins with a small knife or toothpick inserted in the center. If it comes out clean, they’re finished.
Cool: Allow muffins to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Breakfast, brunch or snack – you decide!
Believe it or not, these almond flour muffins with blueberries are going to make you want to jump out of bed in the morning! But don’t just leave them for a morning treat. Enjoy one (or two!) blueberry muffins any time the craving strikes — breakfast, brunch, lunch, afternoon treat or late-night snack. Go crazy!
How to store, freeze and reheat
Almond blueberry muffins will keep in an airtight container or plastic ziptop bag for up to 2 days at room temperature or 5 days in the fridge.
Freeze: Cool the muffins completely, then transfer to a freezer-safe plastic storage bag. Lay flat in your freezer and freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter.
Reheat: To enjoy warm, pop one in the microwave for 5-10 seconds, or set in a toaster oven at 350 degrees F for 5 minutes or so.
Almond flour blueberry muffins FAQs
Does almond flour taste like regular flour?
Almond flour does not taste exactly like regular flour, but these still totally taste like muffins! There is definitely more texture going on from the almond flour but the actual muffin is still fluffy and soft like a normal muffin. You will notice a bit more of a grainy texture going on but I think it adds a nice nuttiness to the muffin.
Can I substitute almond flour for all-purpose flour in muffins?
Almond flour is not a 1:1 ingredient swap for all-purpose flour as it is moister and does not have the same binding ability (aka gluten). That being said, this recipe has been tried and tested with almond flour.
How many carbs are in almond flour blueberry muffins?
One serving, or one blueberry muffin, has only 13.6g net carbs!
Can frozen blueberries be used in muffins?
Yes! Frozen blueberries can be used in muffins. I’m always a candidate for fresh berries because I think they are a tad more flavorful, but you can toss frozen blueberries right into the batter and cook as directed.
Looking for more breakfast recipes? Check these out!
- Blackberry Rhubarb Crumble Muffins
- Honey Strawberry Muffins
- Banana Nut Bread
- Strawberry Lemon Poppyseed Scones
If you make this Almond Flour Blueberry Muffins recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Almond Flour Blueberry Muffins
ingredients
- 2 cups almond flour
- ¼ cup tapioca flour
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 eggs room temperature
- ½ cup maple syrup or honey
- ¼ cup coconut oil melted and cooled
- ¼ cup almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
- Zest of 1 lemon optional
- 1 Tablespoon lemon juice
- 1 cup blueberries plus more for topping
instructions
- Prep equipment: Preheat oven to 425 degrees F. Line a muffin tin with paper liners or evenly spray with nonstick cooking spray.
- Combine dry ingredients: In a medium bowl, whisk together almond flour, tapioca flour, cinnamon, baking soda and sea salt.
- Combine wet ingredients: In a large bowl, crack the eggs and whisk with the maple syrup. Add the coconut oil, almond milk, vanilla extract, almond extract, lemon zest and lemon juice and whisk until smooth.
- Make batter: Pour the almond flour mixture into the wet mixture and stir with a large spatula until just combined. Fold in the blueberries. Allow the batter to sit for 5-10 minutes so the almond flour can absorb the wet ingredients.
- Bake: Scoop the batter into the prepared muffin pan. Sprinkle tops with a few additional blueberries. Bake at 425 degrees F for 5 minutes, then turn the oven down to 350 degrees F and bake for an additional 15 minutes. Test muffins with a small knife or toothpick inserted in the center. If it comes out clean, they’re finished.
- Cool: Allow muffins to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
notes
I added chocolate chips, used coconut milk instead of almond milk, and used sweet n low instead of honey. I’m not sure if it’s the flour but they fall apart easily. Otherwise, they are very tasty and don’t taste heavy or make you feel bloated like wheat flour does.
I haven’t swapped whole Mike for almond milk before. Would it make a difference as I only have whole milk on hand.
Hi Sharon! I think you will probably be okay. I haven’t actually tested it with regular milk but I don’t think it would make that large of a difference.