Skip to main content

Almond Flour Blueberry Muffins

By August 10, 2023August 14th, 2023Dairy Free, Gluten Free, Paleo, Vegetarian

These healthy gluten free muffins are light, sweet, moist and tender, bursting with juicy blueberries. They taste like cake with a lemony flavor that goes so well with the blueberries you’ll think they came from an artisan bakery. Perfect for a quick breakfast or satisfying snack.

Almond Flour Blueberry Muffins stacked with a hand grabbing them

Fresh blueberry muffins are one of the most delicious foods you can eat for breakfast. If they’re healthy and nourishing you’ll love them even more. These muffins are made with wholesome, gluten free, dairy free ingredients but taste light, sweet and lemony. They taste even better than traditional muffins.

Why You’ll Love This Recipe

  • Bursting with juicy blueberries
  • Deliciously sweet and lemony
  • Incredibly fluffy and moist
  • Gluten free and dairy free
  • A healthy muffin that tastes like cake, even my grandson loves it
  • Easy to make

What Are The Health Benefits of Blueberries?

  • Rich in antioxidants specifically anthocyanins. Antioxidants create a shield around our cells to help protect them from being damaged by oxidative stress.
  • High in soluble fiber. Good for removing bile, reducing cholesterol.
  • Helps our body burn fat for fuel. Read Dr Mark Hyman’s post here.
Almond Flour Blueberry Muffins on a cooling rack

Ingredients

These blueberry muffins are made in one bowl with healthy gluten free baking ingredients like almond flour, tapioca flour, eggs, vanilla, lemon and coconut oil, nothing fancy. They come together quickly and taste like you got them at the bakery! Here’s a complete list of what you’ll need!

Almond Flour Blueberry Muffins ingredients

Step By Step Instructions

Even if you only bake once in awhile, you’ll find making these healthy blueberry muffins easy and fun. You simply mix the ingredients in 2 separate bowls, combine and bake. No equipment needed, everything is mixed with a fork. Easy, peasy! This is how you do it:

Step 1: Prepare your ingredients: (see photo above)Take eggs out of the refrigerator to warm up. Gently melt coconut oil and set aside to cool. Grate lemon zest and squeeze lemon juice. Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with 8 liners.

Step 2: In a medium bowl mix together the almond flour, coconut flour, tapioca flour, baking soda and salt. Stir in the blueberries. We stir in the blueberries so they get coated with the flour preventing them from sinking to the bottom of the batter.

Step 3: In a separate medium bowl whisk together the eggs, vanilla, coconut oil, maple syrup, lemon juice and lemon zest until well combined.

Step 4: Add the flour/blueberry mixture to the wet ingredients and mix until evenly combined. Don’t overmix.

Step 5: Fill each lined muffin cup (8) to the top with the batter. Bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.

Expert Tips for Making The Fluffiest Blueberry Muffins

  1. Use a food scale to weigh the flour in grams for the most accurate measurement. Using measuring cups can add too much flour, yielding dry muffins. Also weigh the coconut oil.
  2. Have your eggs and flours at room temperature. You’ll get better results.
  3. Don’t overmix the batter or the muffins can become tough instead of fluffly. Stop mixing as soon as you no longer see streaks of flour.
  4. Use unbleached muffin liners. They are easier to remove and don’t stick to the muffins as much as the bleached ones.
  5. Fill each muffin liner to the top to get the biggest, fluffiest muffins.
  6. Use the muffin wells round the edges of the pan instead of the ones in the middle. The muffins will cook more evenly. (see photo above)
Almond Flour Blueberry Muffins on plate with a bite

Frequently Asked Questions

Can I use frozen blueberries?

Yes, use them straight from the freezer, and don’t thaw them. This helps prevent too much bleeding from the juice.

How do you prevent the blueberries from sinking to the bottom of the muffins.

Coating the blueberries with the flour before mixing it into the batter prevents them from falling to the bottom. This is why we add the blueberries to the flour mixture before combining it with the wet ingredients.

Can I use a different oil instead of coconut oil?

Yes absolutely, butter, ghee or avocado oil would be good. Olive oil will work and will give the muffins a subtle fruity flavor.

Can you make these muffins vegan?

Yes! Simply use flax eggs in place of the regular eggs. To make three flax eggs, combine 3 tablespoons ground flaxseed with 6 1/2 tablespoon of water, stir and then let it sit for 5 minutes or so.

Can I use a different kind of flour instead of almond flour?

Honestly I haven’t tried it but cashew flour is known to be one of the best and closest substitutes for almond flour. If you try it please leave a comment, let us know how it comes out.

Storage

Room Temperature

Store cooled almond flour blueberry muffins in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator. I keep them in the fridge overnight in the summer when it’s really hot and then take them out in the morning to eat throughout the day.

Freezing Instructions

Store muffins in a freezer-safe container for up to 2 months. Thaw at room temperature or reheat in the toaster oven.

Enjoy these Almond Flour Blueberry Muffins all summer long with friends and family. Good food brings people together. They are moist, fluffy, sweet and lemony. I think they taste like cake. They are also super healthy, nutrient-rich, gluten free and dairy free, but nobody would ever guess.

Almond Flour Blueberry Muffins in baking pan with 3 outside of the pan on a rack

If you like this recipe you may also enjoy these other delicious, almond flour muffins:

⭐️ PLEASE RATE THE RECIPE!

Please leave a ⭐️ rating letting us know how you like the recipe! You can leave a rating without leaving a comment. This helps my business thrive so I can continue to share these recipes with you. If you leave a comment or question, I will get back to you right away! Thanks, 💛 for supporting Eat Well Enjoy Life.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Flour Blueberry Muffins


  • Author: Ingrid DeHart
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

These healthy, gluten free muffins are moist and tender, bursting with juicy blueberries. They are easy to make and have a lemony flavor that tastes like cake.


Ingredients

Scale

Instructions

  1. Take eggs out of the refrigerator to warm up.
  2. Gently melt coconut oil and set aside to cool.
  3. Grate lemon zest and squeeze lemon juice.
  4. Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with 8 liners.
  5. In a medium bowl mix together the almond flour, coconut flour, tapioca flour, baking soda and salt. Stir in the blueberries.
  6. In a separate medium bowl whisk together the eggs, coconut oil, lemon juice and lemon zest, vanilla and maple syrup until combined.
  7. Add the flour/blueberry mixture to the wet ingredients and mix until evenly combined. Don’t overmix.
  8. Fill each muffin cup to the top with batter and bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack.
  10. Store at room temperature for 3 days or in the refrigerator for 5 days. Can be frozen for 1 month.

Notes

If using frozen blueberries, don’t thaw, use right from the freezer. They will bleed a little more the fresh ones but will still taste great.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Bake
  • Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free

Keywords: almond flour blueberry muffins, paleo blueberry muffins, blueberry lemon muffins

Rate & Comment

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star