Healthier Blueberry Almond Flour Muffins

Treat yourself to these incredibly moist blueberry almond flour muffins that are naturally gluten-free and packed with protein.

Made with wholesome almond flour and bursting with juicy blueberries, these muffins prove that healthy baking can taste absolutely amazing.

They’re naturally sweetened with honey and have a tender, cake-like texture that rivals any traditional muffin.

Perfect for breakfast on-the-go, afternoon snacks, or whenever you want something sweet and satisfying that actually nourishes your body.

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Blueberry Almond Flour Muffins

Course Breakfast

Cuisine American

Keyword Almond Flour, Almonds, Blueberry

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 12

Calories 165kcal

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup honey or pure maple syrup
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 1 cup fresh blueberries
• 2 tablespoons sliced almonds for topping

Instructions

• Preheat oven: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
• Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt until well combined.
• Prepare wet ingredients: In another bowl, whisk together eggs, honey, melted coconut oil, almond milk, vanilla extract, and lemon zest until smooth.
• Combine wet and dry: Pour wet ingredients into dry ingredients and stir until just combined. Don’t overmix – the batter should be slightly lumpy.
• Fold in blueberries: Gently fold fresh blueberries into the batter, being careful not to burst them.
• Fill muffin cups: Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle sliced almonds on top.
• Bake: Bake for 20-25 minutes, or until tops are golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.
• Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutritional Information (per muffin)

• Calories: 165
• Protein: 6g
• Carbohydrates: 12g
• Fat: 11g
• Fiber: 3g
• Sodium: 145mg

Equipment Needed

• Regular Equipment: 12-cup muffin tin, 2 mixing bowls, whisk, measuring cups and spoons, wire cooling rack
• Extra Equipment: Muffin liners (recommended)

Cooking Tips

• Don’t overmix the batter – this can make muffins dense
• Toss blueberries in a little almond flour to prevent sinking
• Use room temperature eggs for better mixing
• Check doneness with a toothpick – it should come out mostly clean
• Store in airtight container for up to 3 days or freeze for longer storage
• Let muffins cool completely before storing to prevent soggy bottoms

Possible Substitutions

• Almond flour: Can’t substitute directly – this recipe is designed for almond flour
• Coconut flour: Use additional almond flour, but texture will be different
• Sweetener: Use 1/4 cup coconut sugar, stevia to taste, or sugar alternative
• Eggs: Try flax eggs (3 tbsp ground flaxseed + 9 tbsp water) for vegan option
• Coconut oil: Use melted butter, avocado oil, or vegetable oil
• Blueberries: Substitute with raspberries, blackberries, or sugar-free chocolate chips
• Almond milk: Use any milk of choice
• Add-ins: Try lemon zest, vanilla extract, or cinnamon for different flavors