Indulge in the sweet simplicity of homemade blueberry muffins with a twist! These Almond Flour Blueberry Muffins are a delightfully moist and tender treat that celebrate the humble beauty of real, whole-food ingredients. As an Asheville-based home baker, I’m all about finding joy in the imperfect — and these muffins are the ultimate embodiment of that philosophy. Get ready to savor the explosion of juicy blueberries in every bite, all nestled in a soft, nutty almond flour base. Baking has never been this easy, approachable, and deliciously rewarding.
Table of Contents
Why You’ll Love This Almond Flour Blueberry Muffins
These Almond Flour Blueberry Muffins are the ultimate crowd-pleasing treat that brings a little extra nourishment to your day. The almond flour base lends a delightful nutty flavor and a moist, tender crumb, while the bursts of juicy blueberries add a delightful pop of color and sweetness in every bite. Whether you’re looking for a healthier breakfast option, a midday snack, or a simple dessert to share with loved ones, these muffins deliver on flavor, comfort, and joy. Plus, the recipe is incredibly easy to follow, making it perfect for bakers of all skill levels. Get ready to savor the ultimate blueberry muffin experience – no fancy equipment or culinary prowess required!
Ingredients
To whip up these Almond Flour Blueberry Muffins, you’ll need just a few simple, wholesome ingredients. Gather your almond flour, eggs, maple syrup, coconut oil, baking soda, salt, and of course, the star of the show – fresh or frozen blueberries. The combination of nutty almond flour, sweet maple, and juicy berries creates a flavor explosion that’s simply irresistible.
- 2 cups (200g) – Almond flour
- 3 – Eggs
- 1/2 cup (120ml) – Maple syrup
- 1/3 cup (80ml) – Melted coconut oil
- 1 tsp – Baking soda
- 1/4 tsp – Salt
- 1 1/2 cups (225g) – Fresh or frozen blueberries
Ingredient Substitutions
- Maple Syrup: Honey or your preferred liquid sweetener (just adjust the quantity to taste)
- Coconut Oil: Melted butter or another neutral-flavored oil (for dietary needs)
How to Make Almond Flour Blueberry Muffins
Ready to bake up a batch of these delectable muffins? Let’s get started!
Step 1: Prep Work
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners. In a medium bowl, whisk together the almond flour, baking soda, and salt until well combined. Set aside.
Step 2: Main Cooking Process
In a separate large bowl, beat the eggs until light and fluffy. Stir in the maple syrup and melted coconut oil until smooth. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Finally, fold in the fresh or frozen blueberries, taking care not to break them up too much.
Step 3: Final Steps/Assembly
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Variations & Tips
- Top with Crunch: Sprinkle the muffin tops with sliced almonds or a drizzle of almond butter before baking for a little extra indulgence.
- Mix-In Madness: Feel free to experiment with other mix-ins like chopped nuts, shredded coconut, or a dollop of lemon curd.
- Fruit Swap: Try swapping the blueberries for other fresh or frozen fruit, like raspberries, blackberries, or even diced apples.
- Flavor Variations: Get creative and put your own spin on the recipe by experimenting with different flavor profiles.
Serving & Storage
Serve with: Warm from the oven, as a comforting breakfast, midday snack, or anytime treat.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the muffins for up to 3 months.
Reheat: Enjoy the muffins at room temperature or briefly warm in the oven or microwave.
Make-Ahead: Bake the muffins in advance and store them for easy, delicious treats whenever the craving strikes.
Nutrition Information
These Almond Flour Blueberry Muffins are a healthier twist on a classic treat, with the almond flour providing a boost of protein and healthy fats. Each muffin contains approximately 200 calories, 12 grams of fat, 18 grams of carbohydrates, and 4 grams of protein. The blueberries also contribute a good amount of antioxidants, vitamins, and fiber, making these muffins a nutritious and satisfying choice for any time of day.
- Serving Size: 1 muffin
- Calories: 200 kcal
- Protein: 4 g
- Carbs: 18 g
- Fat: 12 g
- Sodium: 210 mg
Almond Flour Blueberry Muffins: Healthy & Delicious
These Almond Flour Blueberry Muffins are gluten-free and packed with flavor! Perfect for a healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: 🥣 Healthy & Dietary Bakes
- Method: Baking
- Cuisine: American
Ingredients
1 ½ cups almond flour
½ cup blueberries (fresh or frozen)
¼ cup honey or maple syrup
3 large eggs
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons melted coconut oil or unsalted butter
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the almond flour, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey (or maple syrup), vanilla extract, and melted coconut oil (or butter).
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Line a muffin tin with paper liners and fill each cup about 2/3 full with batter.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Feel free to substitute the blueberries with other berries or chocolate chips!
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: muffins, almond flour, blueberry, gluten-free
Frequently Asked Questions
Can I use other types of flour instead of almond flour?
Absolutely! While almond flour gives these muffins a delightful nutty flavor and tender texture, you can certainly experiment with other flours, such as whole wheat, oat, or gluten-free blends. Keep in mind that the baking times and ratios may need to be adjusted, so be prepared to do a little testing to find your perfect match.
Can I use fresh or frozen blueberries?
Either fresh or frozen blueberries will work beautifully in this recipe. If using frozen, there’s no need to thaw them first – just gently fold them into the batter as is. The frozen berries may result in a slightly longer baking time, but the end result will be just as delicious.
How do I avoid blueberry sinkage in the muffins?
To keep those juicy blueberries evenly distributed throughout the muffins, be sure not to overmix the batter. Gently fold the berries in at the very end, and try to avoid breaking them up too much. You can also toss the blueberries in a tablespoon of almond flour before adding them to the batter, which can help prevent them from sinking.
Can I make these muffins ahead of time?
Absolutely! These Almond Flour Blueberry Muffins are the perfect make-ahead treat. Simply bake them, allow them to cool completely, and store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the muffins for up to 3 months, making them a convenient and delicious option for busy mornings or unexpected cravings.
Are these muffins gluten-free?
Yes, these Almond Flour Blueberry Muffins are naturally gluten-free, making them a great option for those with dietary restrictions or sensitivities. The almond flour provides a delightful texture and flavor without any wheat or gluten. Just be sure to double-check that any additional ingredients you use, such as baking soda or vanilla extract, are also gluten-free.