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Home » Desserts » Muffins

Almond Flour Blueberry Muffins

Sep 13, 2022 · Modified: Oct 4, 2022 · This post may contain affiliate links · 22 Comments

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Almond Flour Blueberry Muffins are easy to make, fluffy and delicious. These low carb gluten free muffins make the best breakfast or snack!

This post contains affiliate links. Please read our Privacy Policy HERE.

Blueberry almond flour muffins with blueberries around.

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 almond flour blueberry muffins.

Ingredients in these gluten free blueberry muffins with almond flour

  1. eggs at room temperature 
  2. avocado oil or neutral oil of choice
  3. pure maple syrup
  4. vanilla extract
  5. almond flour
  6. baking soda
  7. baking powder (gluten free)
  8. 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.

Inside of a blueberry muffin.

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

Muffin tin with muffin liners.

First, preheat the oven to 350 degrees F. Line your muffin pan with liners.

Whisking wet ingredients in a bowl.

In a mixing bowl whisk together the eggs, oil, maple syrup and vanilla extract. Whisk it very well.

How to make almond flour blueberry muffins.
  • 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.
Muffin batter with a scoop and a filled muffin tin.
  • 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.

Stacked blueberry muffins.

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

Can you replace flour with almond flour in recipes?

No, all flours have different textures.

Why are my almond flour muffins soggy?

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.

Are almond flour muffins healthy?

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.

How do you keep berries from sinking in muffins?

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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Stacked blueberry muffins.

Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins are easy to make, fluffy and delicious. These low carb gluten free muffins make the best breakfast or snack!
4.84 from 6 votes
Print Recipe Pin Recipe
Prep Time 6 mins
Cook Time 20 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 muffins
Calories 264 kcal

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.
Nutrition Facts
Almond Flour Blueberry Muffins
Amount Per Serving
Calories 264 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 55mg18%
Sodium 161mg7%
Potassium 49mg1%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 8g9%
Protein 8g16%
Vitamin A 85IU2%
Vitamin C 1mg1%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. Diane

    September 14, 2022 at 4:44 am

    Can honey be substituted for the maple syrup?

    Reply
    • krista

      September 14, 2022 at 8:30 am

      That should work fine.

      Reply
  2. Margie

    September 14, 2022 at 7:53 am

    5 stars
    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.

    Reply
    • krista

      September 14, 2022 at 8:31 am

      That is what I love to hear!

      Reply
    • Fran

      January 10, 2023 at 10:47 am

      Can I use frozen blueberries if I can how to do it?
      I love all your recipes specially being healthy.

      Reply
      • krista

        January 10, 2023 at 11:52 am

        Thank you! I don't recommend using frozen blueberries in this recipe because they could release too much liquid and mess with the texture.

        Reply
        • Deb

          January 10, 2023 at 5:05 pm

          5 stars
          I used frozen blueberries and they turned out perfect!

          Reply
          • krista

            January 11, 2023 at 8:31 am

            I'm so glad the frozen berries worked well!

  3. Meran

    September 24, 2022 at 11:34 pm

    5 stars
    Fantastic recipe. Easy to make. Great for vegetarians and coeliacs.
    Fills me up when I need a treat.
    Thanks.

    Reply
    • krista

      September 25, 2022 at 8:49 am

      So glad you liked them! 🙂

      Reply
  4. Marina

    January 12, 2023 at 4:43 pm

    5 stars
    Very nice recipe! I replaced the blueberries by cranberries and orange zest. It was delicious 😋 Thanks for sharing.

    Reply
    • krista

      January 15, 2023 at 9:49 am

      OOO love that idea!

      Reply
  5. Sonia

    January 22, 2023 at 11:31 pm

    Which egg replacer do you recommend? flax eggs?

    Reply
    • krista

      January 23, 2023 at 9:16 am

      I don't think an egg replacer would work in this recipe, but you can try.

      Reply
    • DARILYN D

      February 06, 2023 at 6:23 pm

      4 stars
      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!

      Reply
      • krista

        February 06, 2023 at 8:52 pm

        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.

        Reply
  6. Hpda

    January 29, 2023 at 10:53 pm

    5 stars
    Absolutely love these! So light and fluffy. Are the nutrition facts for the total amount of muffins or just for one?

    Reply
    • krista

      January 30, 2023 at 8:10 pm

      Yay!! Per muffin

      Reply
  7. Vanessa

    February 07, 2023 at 8:58 am

    Hi! Really looking forward to making these muffins. Do you think agave as a swap for maple syrup would work?

    Reply
    • krista

      February 07, 2023 at 9:07 am

      I think that would work.

      Reply
  8. Ellie

    March 25, 2023 at 7:30 pm

    This recipe sounds delicious! Would I be able to replace avocado oil with coconut oil?

    Reply
    • krista

      March 26, 2023 at 7:33 pm

      I recommend something like olive oil for this recipe.

      Reply

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