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Almond Flour Blueberry Muffins

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


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.




  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.


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