These easy almond flour blueberry muffins make for a lovely breakfast or snack any time of day! You'll fall in love with their moist and tender texture, bright flavor, and fresh blueberries in every bite.
What do you think when you hear that something is gluten free, dairy free, and low carb? Well, these almond flour blueberry muffins are here to raise your expectations! These babies are moist, tender, and full of beautiful flavor from fresh blueberries and lemon zest. You won't even miss "regular" muffins! Bake these for breakfast, or make ahead and keep them in the freezer for later. You'll discover that there's really no bad time to enjoy these muffins!
What makes this recipe the best!
Since these blueberry muffins are made with almond flour and just a few other ingredients, they are grain free, low carb, and dairy free! They have minimal ingredients, are free of common allergens, and are super tasty... What more could you want? Here are a few more reasons you'll love these muffins:
- This recipe calls for just 8 ingredients and one bowl.
- These muffins are ready in less than 45 minutes.
- There are juicy blueberries in every bite!
- This recipe is easy and doesn't need a bunch of different flours and starches.
Ingredients & substitutions
- Almond flour - The Nuts.com brand of almond flour was used in this recipe.
- Salt - The salt can be omitted or reduced if you follow a low salt diet.
- Baking powder - There is no substitute for the baking powder.
- Vegetable oil - The vegetable oil can be swapped with melted butter or melted coconut oil.
- Maple syrup - Make sure you use 100% pure maple syrup, not maple flavored syrup.
- Eggs - The eggs can be swapped with chia or flax eggs but the muffins may be a bit denser.
- Lemon zest - Learn the best way to zest a lemon below.
- Blueberries - I recommend using fresh blueberries for the best juicy and plump texture in each bite. Frozen may be used, but do not defrost before adding to the batter.
Measurements for each ingredient, along with instructions for making the muffins are in the recipe card below.
🍋How to zest a lemon
First, wash and dry your lemon. Use a small grater to rub the lemon back and forth 3 times in different sections. Don't rub too much in any one area or you'll reach the white part. Do this all over the lemon until you have a pile of yellow zest!
Almond flour blueberry muffins step by step
Step 1: Preheat oven to 350F. Whisk the almond flour, salt and baking powder together in a large bowl.
Step 2: Add the oil, maple syrup, eggs and lemon zest to the dry mixture. Mix until combined well, about 30 seconds.
Step 3: Fold in the blueberries with a rubber spatula.
Step 4: Spray 10 cups in a muffin tin with cooking spray and fill each cup ⅔ full with the batter.
Baking & serving
Step 5: Bake at 350F for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool in the pan for 5 minutes, then remove muffins from the pan and serve warm!
💭Pro tips for making these muffins
1. Weigh out the almond flour
Since weighing certain ingredients like flour is the most accurate way to measure them, make sure you use a digital scale to measure the almond flour.
2. Fold in the blueberries
After the batter comes together, it's time to add the blueberries. Use a rubber spatula to gently fold them in so that they incorporate evenly and don't get squished.
3. Bake the muffins right away
Unlike other kinds of batter, this muffin batter doesn't need to rest before going into the oven! Since it doesn't contain starches that need time to absorb moisture, it can go straight into the pan to be baked. No waiting necessary!
4. Freeze the muffins to save for later
If you don't want to serve the muffins right away, you can always make them ahead of time and freeze them! These muffins freeze well when sealed in a plastic bag. Just make sure the muffins are cooled off before you do this. To enjoy later on, defrost them in the microwave for 30 seconds to 1 minute.
5. Helpful tools
Here are a few tools that will help you make these muffins:
- Muffin tin
- Rubber spatula
Almond Flour Blueberry Muffin FAQs
These muffins store well in a sealed plastic bag at room temperature for up to 2 days.
First, make sure you use almond flour in your muffins. If you used almond meal, this is probably why your muffins are crumbly rather than tender and nicely held together.
The real differentiator between almond flour and almond meal is how finely ground they are. Almond flour has a much finer texture, while almond meal is more coarse. Almond flour is much better for baking since it incorporates into batter well and gives the baked good the light but structured texture it needs.
Yes! Seal the cooled muffins in a plastic bag and keep them in the freezer until you want to enjoy them. Simply defrost them in the microwave for 30 seconds to 1 minute.
Other berry delicious recipes you may like!
Tasty Almond Flour Blueberry Muffins (Grain Free and Low Carb)
- 200 grams almond flour about 2 cups
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup vegetable oil
- ¼ cup pure maple syrup
- 3 large eggs
- 2 teaspoons lemon zest
- 1 cup blueberries
- Preheat oven to 350F. Spray 10 cups in a muffin tin with cooking spray. Set aside.
- In a large bowl, add the almond flour, salt and baking powder. Whisk until completely mixed.
- To the dry ingredients, add the oil, maple syrup, eggs and lemon zest. Mix for 30 seconds, until thoroughly combined.
- Add the blueberries and fold in using a rubber spatula.
- Portion the batter into the 10 cups, filling each cup about ⅔ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and batter free.
- Cool for 5 minutes in the pan on a wire rack. Remove from the muffin tin and serve warm.
- The Nuts.com brand of almond flour was used in the recipe.
- There is no substitute for the baking powder.
- The vegetable oil may be substituted with melted butter or melted coconut oil.
- Use pure maple syrup, not maple flavored syrup.
- The eggs may be substituted with chia or flax eggs but the muffins may be a bit denser.
- No need for a batter rest time as there is no starch to absorb the liquid.
- Muffins may be served warm.
- Store baked muffins in a bag at room temperature for up to 2 days.
- These muffins freeze well. Place cooled muffins in a sealed plastic bag and freeze. Defrost muffins in the microwave for 30 seconds - 1 minute.