Want soft, golden-topped muffins that are both nutritious and irresistible? These Almond Flour Blueberry Muffins mix the nutty taste of almond flour with a touch of coconut flour. They are gluten-free and grain-free, and they are full of juicy blueberries.
These muffins are lightly sweetened and baked with melted coconut oil. They have a great texture. Think fluffy inside, crackly sugar tops, and a crumb that melts in your mouth.
You can make these in one bowl, making them great for a quick gluten-free breakfast or snack. They are ready in 30 minutes and loved by everyone, even picky toddlers!
If you are baking for a paleo diet, a dairy-free diet, or just want healthy low-sugar muffins, this recipe is a winner. Swap in frozen blueberries for convenience, and enjoy a protein-packed bite that keeps you fueled. Bake a batch today—your tastebuds (and your pantry) will thank you!
Ingredients
🍯 Wholesome, Nutrient-Packed Ingredients (Gluten-Free & Customizable!)
“Improve your baking with this special mix of pantry staples and gut-friendly swaps. Enjoy a muffin that is both healthy and delicious.”
¼ cup grass-fed butter (or melted coconut oil for dairy-free) — rich, velvety moisture!
2 cups blanched almond flour — nutty, protein-rich base for a tender crumb.
¼ cup golden flaxseed meal — adds fiber, omega-3s, and a hint of earthy warmth.
1 tsp aluminum-free baking soda — for that perfect rise without the metallic aftertaste.
½ tsp Ceylon cinnamon — a fragrant, antioxidant-rich spice boost.
¼ tsp Himalayan pink salt — balances sweetness and enhances flavors.
⅓ cup dark amber maple syrup — natural sweetness with caramelized depth.
1 tsp pure Madagascar vanilla extract + ¼ tsp almond extract — aromatic, bakery-style flair.
2 free-range eggs (or flax eggs for vegan) — binds the batter and adds protein.
1 cup wild blueberries — bursts of juicy tang (fresh or frozen work!).
1 tbsp raw turbinado sugar — creates that iconic, crackly golden top!
✨ Customize It!
Use coconut flour instead (reduce to 2 tablespoons because it absorbs a lot). You can also use mashed bananas to lower sugar. Craving citrus? Add lemon zest!
👩🍳 Step-by-Step
1️⃣ Prep & Preheat
Fire up your oven to 350°F (175°C). Line a muffin tin with 10 parchment liners (or grease a silicone tray) to prevent sticking.
2️⃣ Melt the Butter
In a microwave-safe bowl, melt grass-fed butter in 15-second bursts, stirring between intervals until smooth. Too rushed? Melt it gently in a small saucepan over low heat! Set aside to cool slightly.
3️⃣ Mix Dry Ingredients
In a medium bowl, combine the following ingredients:
– 2 cups of almond flour
– ¼ cup of flaxseed meal
– 1 tsp of baking soda
– ½ tsp of cinnamon
– ¼ tsp of salt Whisk until there are no clumps left. This ensures a light, airy texture!
4️⃣ Blend Wet Ingredients
Pour ⅓ cup maple syrup, 2 eggs, 1 tsp vanilla, ¼ tsp almond extract, and the melted butter into the dry mix. Whisk vigorously for 1-2 minutes until a thick, cookie-dough-like batter forms. Don’t panic—it designers created it to be dense!
5️⃣ Fold in Blueberries
Gently stir 1 cup blueberries (fresh or frozen!) into the batter using a spatula. Pro tip: Toss frozen berries in 1 tsp almond flour first to prevent sinking.
6️⃣ Portion & Sugar-Crust
Divide the batter evenly into liners with a ¼-cup scoop (no pressing needed—it’ll rise beautifully!). Sprinkle each with ¼ tsp turbinado sugar for that bakery-style crackle.
7️⃣ Bake to Golden Perfection
Bake for 18-22 minutes, until the tops are golden and a toothpick inserted near a blueberry comes out clean. Avoid overbaking—they firm up as they cool!
8️⃣ Cool & Devour
Let muffins rest in the tin for 5 minutes, then transfer to a wire rack. Wait at least 10 minutes before biting in—they’re delicate when warm!
Storage Instructions
To keep your almond flour blueberry muffins fresh and moist, store them in an airtight container at room temperature for up to 2 days. To keep them fresh for up to 5 days, store them in a sealed container. Line the container with a paper towel to soak up extra moisture. If reheating, pop them in the microwave for 10-15 seconds to revive their tender crumb and warm, just-baked flavor.
Avoid direct sunlight or humidity, as almond flour baked goods are sensitive to moisture. Wrap each muffin in parchment paper for gifts or snacks on the go. This keeps their crackly top and stops them from getting soggy!
Tips for Achieving Maximum Flavor
Make your almond flour blueberry muffins stand out. Here are some tips from chefs:
– Lightly toast your almond flour.
– Use a dry skillet for 2-3 minutes. This will enhance its nutty flavor. Opt for high-quality vanilla and almond extracts—their aromatic oils elevate the batter’s warmth.
Mix fresh berries with a teaspoon of lemon zest to add more blueberry flavor. This citrus will enhance their natural sweetness!
Let the batter rest for 5 minutes after mixing—this allows the flaxseed to bind and the flavors to meld. Finally, don’t skip the turbinado sugar sprinkle; its caramelized crunch contrasts perfectly with the tender crumb. Pro tip: Use dark amber maple syrup for richer, more complex sweetness than traditional sugar!
FAQ
Q: Can I substitute coconut flour for almond flour in this recipe?
A: While almond flour provides moisture and structure, coconut flour is far more absorbent. For best results, use a 1:4 ratio (e.g., ¼ cup coconut flour for every 1 cup almond flour) and add 1 extra egg. However, we recommend sticking to almond flour here for the ideal tender texture.
Q: Why did my blueberries sink to the bottom of the muffins?
A: Toss fresh or frozen blueberries in 1 teaspoon of almond flour before adding them to the batter. This light coating helps them “float.” Also, avoid overmixing after adding the berries to keep the batter thick!
Q: Can I omit the almond extract?
A: Yes, but the almond extract enhances the nutty flavor of the almond flour. For a subtler taste, replace it with ½ tsp extra vanilla extract or add 1 tsp lemon zest for a citrusy twist!
Q: Are these muffins suitable for vegan diets?
Sure! Replace the eggs with flax eggs. To make flax eggs, mix 2 tablespoons of ground flax with 5 tablespoons of water. Stir this mixture and let it rest for 5 minutes.
Also, use melted coconut oil instead of butter. The texture will be slightly denser but still delicious.
Q: Why is baking soda included without an acidic ingredient?
A: Almond flour is naturally acidic, which reacts with baking soda for a proper rise. For extra lift, ensure your baking soda is fresh (test it with vinegar—if it fizzes, it’s active!).
Q: Can I reduce the maple syrup for a lower-sugar option?
A: Yes! Replace half the syrup with unsweetened applesauce or mashed banana. Note: The muffins will be less moist and slightly denser.
Almond Flour Blueberry Muffins
Ingredients
- ¼ cup grass-fed butter.
- 2 cups blanched almond flour.
- ¼ cup golden flaxseed meal .
- 1 tsp aluminum-free baking soda .
- ½ tsp Ceylon cinnamon .
- ¼ tsp Himalayan pink salt .
- ⅓ cup dark amber maple syrup .
- 2 free-range eggs or flax eggs for vegan .
- 1 tsp pure Madagascar vanilla extract + ¼ tsp almond extract .
- 1 cup wild blueberries.
- 1 tbsp raw turbinado sugar.
Instructions
Prep
- Preheat oven to 350°F (175°C); line a muffin tin with 10 parchment
Mix Dry Ingredients
- Whisk almond flour, flaxseed, baking soda, cinnamon, and salt.
Combine Wet
- Stir in maple syrup, eggs, extracts, and melted butter until thick and smooth.
Fold Berries
- Gently mix in blueberries (toss frozen ones in almond flour to prevent sinking).
Bake
- Scoop batter into liners, sprinkle with turbinado sugar, and bake 18–22 minutes until golden.
Cool
- Let rest in the tin briefly, then transfer to a wire rack to set.