almond flour blueberry muffins recipe

Written ByJenny Smyth Posted on
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The Best almond flour blueberry muffins recipe

I’ve always been a fan of almond flour blueberry muffins, and my family loves them just as much as I do. These delicious muffins are a staple in our household, perfect for a quick breakfast or snack. They’re also a great option for special occasions, like holidays or family gatherings.

One of the best things about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time. And the result is well worth the effort – these muffins are moist, flavorful, and utterly addictive. The combination of the nutty flavor of almond flour with the sweetness of fresh blueberries is simply divine.

Plus, they’re made with wholesome ingredients, making them a great choice for families looking to eat healthier. We often have these muffins on hand for a quick breakfast or snack, and they’re always a hit with my kids. They love helping me mix up the batter and watching them rise in the oven.

And let’s be real – who doesn’t love the smell of freshly baked muffins wafting through the house? It’s one of my favorite scents in the world! In addition to being delicious and easy to make, these muffins are also incredibly versatile.

You can serve them as is, or top them with a dollop of whipped cream or a sprinkle of powdered sugar. They’re also perfect for packing in lunches or taking on-the-go snacks. Whether you’re looking for a healthy breakfast option or a tasty treat to satisfy your sweet tooth, these almond flour blueberry muffins are sure to hit the spot.

And the best part? They’re so easy to customize to your tastes – feel free to add in chocolate chips, nuts, or even dried fruit for added flavor and texture.

Almond Flour Blueberry Muffins

4.5 from 1175 votes

These almond flour blueberry muffins are gluten free, moist, and bursting with fresh blueberries. They make a perfect breakfast or snack with a tender crumb and natural sweetness.

Prep Time10 mins
Cook Time22 mins
Resting Time0 mins
Total Time32 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Muffins

2 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup granulated sweetener of choice
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/3 cup melted coconut oil or butter
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

👨‍🍳Directions

1Preheat the oven to 350°F and line a 12 cup muffin tin with paper liners.
2This ensures the muffins do not stick and bake evenly.
3In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until well combined.
4Breaking up any clumps in the almond flour helps create a smooth batter.
5In a separate bowl, beat the eggs, then stir in the melted coconut oil, almond milk, and vanilla extract until smooth.
6The mixture should be fully emulsified before adding to the dry ingredients.
7Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined.
8Do not overmix, as this can make the muffins dense.
9Gently fold in the blueberries, taking care not to crush them.
10If using frozen blueberries, do not thaw them first to prevent the batter from turning blue.
11Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.
12Bake for 20 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
13Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
14This prevents the bottoms from becoming soggy.

🔧Equipment

Muffin tin
Paper liners
Large mixing bowl
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 46mg🧂Sodium: 95mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 6g

📝Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. For a sweeter muffin, add an extra tablespoon of sweetener.

Watch Video Of How Almond Flour Blueberry Muffins Works

These almond flour blueberry muffins are always a good idea – whether you’re looking for a quick breakfast option, a tasty snack to fuel your day, or a delicious treat to satisfy your sweet tooth.

And with their versatility and ease of customization, they’re perfect for any occasion or gathering.

Whether you serve them plain or topped with whipped cream or powdered sugar, these muffins are sure to be a hit with anyone who tries them.

❓ Frequently Asked Questions About Almond Flour Blueberry Muffins

Q: What is almond flour?

Almond flour is a type of flour made from ground almonds. It’s often used as a gluten-free alternative to traditional wheat flours and has a nutty flavor that pairs perfectly with sweet ingredients like blueberries.

Q: Can I use regular flour instead of almond flour?

No, using regular flour will alter the flavor and texture of the muffins significantly. Almond flour provides a unique nutty flavor and crumbly texture that can’t be replicated with traditional flours.

Q: How do I store leftover muffins?

Leftover muffins can be stored at room temperature for up to three days or frozen for up to two months. Simply place them in an airtight container or freezer bag and store accordingly.

Q: Can I make these muffins dairy-free?

Yes, simply replace any dairy products called for in the recipe (such as milk or butter) with non-dairy alternatives like almond milk or coconut oil.

Q: How do I reheat leftover muffins?

You can reheat leftover muffins by wrapping them in foil and baking them in the oven at 350°F (180°C) for 10-15 minutes or by microwaving them on high for 10-20 seconds.

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