Almond Flour Blueberry Muffins

This straightforward-to-follow recipe for Almond Flour Blueberry Muffins guarantees moist and flavorful muffins that will leave you reaching for seconds. We get it – not everyone has hours to spend in the kitchen. That’s why this recipe is a game-changer, especially if you meal prep. These are suited to breakfast, brunch, or a sweet treat any time of day. Follow our simple steps and treat yourself to these fantastic almond blueberry muffins.

What stands out

What makes these Almond Flour Blueberry Muffins a must-try? For starters, they’re ridiculously straightforward to whip up. There are no complicated steps: just mix wet ingredients together first and then combine with dry ingredients. What sets these muffins apart from other muffins is their moist texture. The almond flour adds a richness that’s complemented perfectly by the tangy sweetness of the fresh blueberries. Whether you’re craving a cozy breakfast, planning a brunch with friends, or seeking a sweet pick-us-up for your afternoon slump, these muffins are versatile enough to go with a full meal or be eaten by themselves!

How to Prepare Almond Flour Blueberry Muffins

Preheat the oven to 350°F.

In a bowl, whisk together wet ingredients.

⭐ Add almond flour and baking soda, then stir with a spatula.

Next, fold in the fresh blueberries gently to avoid smashing.

Then, spray a muffin tin or use cupcake liners and fill each cup 3/4 full with batter.

Give the pan a little shake and bake for 20-25 minutes or until a toothpick comes out clean. Enjoy!

Kitchen tip

Blueberries should be fresh, not frozen. Otherwise, they will dye your muffin entirely.

Almond Flour Blueberry Muffin Variations and Substitutions

Here are some variations and substitutions to add a personal touch to your Almond Flour Blueberry Muffins:

1. Mix and match berries – try raspberries, blackberries, or strawberries along with or instead of blueberries.
2. For a different flavor profile, you could incorporate l emon or orange zest into the batter.
3. You could also add cinnamon or nutmeg to the dry ingredients for a touch of spice.
4. If you want to make these muffins vegan you could try them with a flax egg or egg replacement instead of a traditional egg.
5. Drizzle the cooled muffins with a simple maple glaze.
6. Feel free to add other mix-ins to your muffins, such as chocolate chips or nuts.

Serve it with

• Greek yogurt
• Fresh-cut fruit like strawberries, blackberries or melon
• An egg dish like our Cheddar Egg Bake

Questions

How can we make the muffins sweeter?

You can use any liquid sweetener, and it’s always to taste. Therefore, if you like sweeter muffins, feel free to use more sweetener.

What type of blueberries should we use?

Blueberries should be fresh, not frozen. Otherwise, they will dye your muffin entirely.

Can we use a different kind of milk instead of almond milk?

You can use any milk of choice.

What type of almond flour do you use?

We use blanched almond flour, and the best value for it is at Costco. It is fine and pale yellow, but any type of almond flour works.

What else could we add to the muffins?

You could add raspberries or any other fruit. You can also add walnuts or even make these with chocolate chips instead of blueberries. The possibilities are endless!

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 12 muffins

• 3 eggs, large
• 1 teaspoon pure vanilla extract
• ⅓ cup milk, almond milk or any you like
• 4 tablespoons oil, I use avocado or coconut oil but any oil will work
• ½ cup maple syrup, or to taste
• 3 cups almond flour
• 1 teaspoon baking soda
• 1 cup blueberries, fresh not frozen (frozen will bleed a lot)

Equipment

• Cupcake Liners
• Mixing Bowls
• Measuring Cups + Spoons
• Muffin Pan
• Liquid Measuring Cup

Method

1. Preheat the oven to 350F. In a bowl whisk the wet ingredients. Add the blanched almond flour and baking soda and stir with a spatula.
2. Fold in the blueberries and gently mix so you don’t smush them. Line or spray a muffin tin and add batter 3/4 of the way in each one. We like using a large ice-cream scoop to scoop them into the molds.
3. Tap or shake the pan and bake for 20-25 minutes or until a toothpick comes out clean. Mine took 25 minutes exactly. Enjoy!