Almond Flour Blueberry Muffins are easy to make, fluffy and delicious. These low carb gluten free muffins make the best breakfast or snack!
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Why you will love this almond flour blueberry muffin recipe
Super easy to make - This recipe requires minimal ingredients and only one bowl!
Lower in carbs - On average, a blueberry muffin has 68 grams of carbs. These blueberry muffins with almond flour have 14 grams of carbs each!
Lower in sugar - On average, a blueberry muffin has 39 grams of sugar. These only have 8 grams of sugar each! Also, the sugar used in these blueberry almond flour muffins is unrefined.
Great for busy mornings and for snack time!
Meal prep a batch or two - I love to make these and keep them in my freezer to enjoy for weeks to come. I pop one into the microwave and it's like the muffin was freshly baked.
The perfect texture - These almond blueberry muffins have the perfect moist and fluffy texture. They're not soggy or spongy like some almond flour muffins are.
Ingredients in these gluten free blueberry muffins with almond flour
- eggs at room temperature
- avocado oil or neutral oil of choice
- pure maple syrup
- vanilla extract
- almond flour
- baking soda
- baking powder (gluten free)
- fresh blueberries
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Almond flour vs. almond meal
Almond flour is made from almonds that have been ground with their skins removed. It's finer and more “flour-like.”
Almond meal is made from almonds that have been ground with their skins left on. It is grainier.
I recommend almond flour for this recipe. You can get a giant 3 pound bag from Amazon for about $13. Shop HERE.
Substitutions
If you would like to make keto blueberry muffins, use a liquid keto sweetener in place of pure maple syrup. If you are looking for more keto friendly recipes, check out my Air Fryer BBQ Chicken Breast (Keto) and Air Fryer Egg Bites!
I don't recommend using frozen blueberries in this recipe because they could release too much liquid and mess with the texture. Save your frozen berries for Overnight Oats with Frozen Fruit!
Do not use any other flour in this recipe. Almond flour is the only one I have tested. All flours have different textures.
How to make almond flour blueberry muffins
First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
In a mixing bowl whisk together the eggs, oil, maple syrup and vanilla extract. Whisk it very well.
- Add the dry ingredients into the wet ingredients.
- Combine with rubber spatula.
- When the flour is almost all mixed in, gently fold in the blueberries.
- Spoon the batter into the liners.
- Bake.
- When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.
recipe pro-tips
Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.
Don’t over bake the muffins or they will be dry. Remove them from the oven between 18-20 minutes. I suggest inserting a toothpick into the middle of one muffin. If the toothpick comes out pretty much clean, they are done.
Recipe variations
If you don't have fresh blueberries on hand, you can make other variations.
Fruit - You can use pretty much any fresh fruit! Blackberries (cut in half), diced apple, chopped strawberries or chopped peach are great options. I recommend adding no more than ⅔ cup of whatever fruit you choose.
Chocolate chips - Use dark chocolate chips, milk chocolate chips, white chocolate chips or sugar free chocolate chips. I recommend adding no more than ½ cup.
Use any chopped nuts in this recipe. I recommend adding no more than ½ cup.
Making almond flour lemon blueberry muffins with this recipe
To make these muffins lemon blueberry flavored, simply add the zest of one lemon into the muffin batter!
Making mini muffins
Use a mini muffin pan and bake them at 350 degrees F for 11-15 minutes, or until a toothpick inserted comes out clean.
Storage and freezing directions
Store the muffins in an airtight container at room temperature and enjoy within 2 days. To freeze, wrap each individual muffin in plastic wrap. Place the muffins into a freezer bag. Keep them in the freezer for up to 3 months.
Frequently Asked Questions
No, all flours have different textures.
Egg replacers like chia or flax eggs typically make almond flour baked goods soggy. I don't recommend using an egg replacer in this recipe for this reason. Also, if you under bake the muffins they will be soggy. Insert a toothpick in the middle of one muffin. If the toothpick comes out with very little to no crumbs, the muffins are done.
Yes, these gluten free muffins with almond flour are filled with healthy fats. They are also much lower in sugar compared to a traditional muffin and contain a good amount of natural protein.
The blueberries do not sink in this muffin recipe, but you can coat the blueberries in a little bit of flour before adding them to the batter if you would like. Also, be sure not to over mix the batter.
More Almond Flour Recipes!
- Almond Flour Chocolate Cake
- Almond Flour Banana Muffins
- Gluten Free Cinnamon Sugar Donuts
- Gluten Free Olive Oil Cake
- Healthy No Bake Brownie Bites
- Healthy Coffee Cake
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Almond Flour Blueberry Muffins
Ingredients
- 3 eggs at room temperature
- ¼ cup avocado oil or neutral oil of choice
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- 2 ¼ cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder (gluten free)
- ⅔ cups fresh blueberries
Instructions
- First, preheat the oven to 350 degrees F. Line your muffin pan with 9 liners.
- In a mixing bowl whisk together the eggs, oil, maple syrup and vanilla extract. Whisk it very well.
- Add the dry ingredients into the wet ingredients. Combine with rubber spatula. When the flour is almost all mixed in, gently fold in the blueberries. Don't over mix the batter. Mix until just combined.
- Spoon the batter into the liners. Bake the muffin batter at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.
- When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Diane
Can honey be substituted for the maple syrup?
That should work fine.
Margie
I love baking with almond flour because I know it’s healthier but most of the time whatever I’m making turns out like mush. These muffins are amazing!!! The texture is comparable to a regular muffin.
That is what I love to hear!
Fran
Can I use frozen blueberries if I can how to do it?
I love all your recipes specially being healthy.
Thank you! I don't recommend using frozen blueberries in this recipe because they could release too much liquid and mess with the texture.
Deb
I used frozen blueberries and they turned out perfect!
I'm so glad the frozen berries worked well!
Meran
Fantastic recipe. Easy to make. Great for vegetarians and coeliacs.
Fills me up when I need a treat.
Thanks.
So glad you liked them! 🙂
Marina
Very nice recipe! I replaced the blueberries by cranberries and orange zest. It was delicious 😋 Thanks for sharing.
OOO love that idea!
Sonia
Which egg replacer do you recommend? flax eggs?
I don't think an egg replacer would work in this recipe, but you can try.
DARILYN D
Made these with my 2 year old son and it was very easy & minimal ingredients which we love! They aren’t very sweet which is okay, but we added butter & honey to our and they were delish!
Thank you for taking the time to leave a comment and rating! I typically use less sugar compared to most baked good recipes to keep items a bit lower in sugar. You can always adjust to your taste.
Hpda
Absolutely love these! So light and fluffy. Are the nutrition facts for the total amount of muffins or just for one?
Yay!! Per muffin
Vanessa
Hi! Really looking forward to making these muffins. Do you think agave as a swap for maple syrup would work?
I think that would work.
Ellie
This recipe sounds delicious! Would I be able to replace avocado oil with coconut oil?
I recommend something like olive oil for this recipe.
Silvia
I’m confused
You say that if we don’t have blueberries we can use any other fruit . Then you add chocolate chips and nuts . Do you mean fruits+chocolate chips + nuts or just chocolate chips instead of fruit or nuts instead of fruits .
I believe you are referring to the section "Recipe Variations." These are the different mix-ins you can use. They are different ideas. You can use whatever ones you would like.
Monique Robidoux
Fantastic muffins!!! So light and sweet and still healthy!
So glad you enjoyed, Monique! 🙂
Jamie
These are amazing!! I’m so picky about certain foods and these Muffins are so good! Definitely making them at least once a week.
Amazing to hear!! 🙂
Heather
Do you think these would turn out OK if I reduced the maple syrup? Thanks!
They already have such a minimal amount of sweetener. I think they would taste more like a savory muffin if you reduced the amount of maple syrup.
Gabie
I just made it. I love how easy the recipe is, specially since baking is sometimes difficult. Is the serving size 1 muffin?
Yay! Yes, one muffin.
Lucie K
I absolutely love love love this recipe. No too sweet very light and beautiful texture. It’s a keeper in my book of best recipes! Thank you for sharing!
Aw yay!!
Heather
These were delicious, thank you for the recipe! I made it with Strawberries and a few drops of stevia (in addition to the maple syrup) and they were perfect
Love the strawberry idea!!
Susan
I make these Blueberry Almond Healthy Muffins whenever my 9 muffins are done.
I first used fresh blueberries, but they sank to the bottom and were too mushy for my liking. Now I used dried cranberries and really enjoy these way better. Both my young granddaughters like them too when they visit me.
Hmm I never experienced the blueberries sinking, but if you want to try again, here are two tips that may help. 1. Ensure you don't use more than the recommended amount of blueberries. 2. Coat the blueberries in a bit of almond flour before adding them to the batter. I like the idea of dried cranberries though!