These almond flour blueberry muffins are super soft, sweet, and delicious! They are made with very simple ingredients, taste great, and are perfect as a snack or dessert.
Almond flour blueberry muffins are a delicious alternative to regular blueberry muffins. As they are made with almond flour instead of regular flour, they are perfect for anyone who can’t eat gluten.
And even if you can enjoy gluten-containing products, I absolutely recommend trying these muffins. The dough is super soft, and the blueberries are sweet and juicy.
Plus, these almond flour muffins are super easy to whip up! You definitely won’t regret making them.
What is almond flour?
Almond flour is a typical replacement for wheat flour to bake gluten-free muffins, cakes, and cookies.
It is made from blanched almonds that are ground into a very fine powder. That’s why almond flour often has a slightly nutty and sweet flavor.
As almond flour consists of almonds, it also provides a lot more health benefits than wheat flour. It is rich in healthy fats, fiber, and minerals, such as vitamin E and magnesium.
This is why I love to create delicious dessert recipes that use almond flour, like this almond flour chocolate chip cookie recipe or this almond flour banana muffin recipe.
To make these almond flour blueberry muffins, you’ll need the following ingredients:
- Almond flour: You can either buy or make your own almond flour. I like to buy it as it is usually finer than homemade almond flour. But both work in this recipe.
- Blueberries: Use either fresh or frozen blueberries to make these gluten-free blueberry muffins.
- Greek yogurt: Greek yogurt makes these almond flour muffins fluffy and delicious. So don’t omit it!
- Ground cinnamon: Ground cinnamon adds some flavor to the dough and makes these muffins super tasty!
- Honey: I used honey as sweetener, but feel free to use maple syrup if you prefer it.
- Vanilla extract: Vanilla extract is important to make the dough taste great, so don’t skip it.
- Almond milk: I used almond milk for these muffins, but you can use any other type of milk.
- Eggs: Use regular medium-sized eggs for this recipe.
- Baking soda: Baking soda is used to make the muffins rise.
How to make almond flour blueberry muffins
Baking these almond flour muffins is super simple! Just follow these steps:
- Mix the dry ingredients: Add all dry ingredients to a bowl and stir.
- Mix the wet ingredients: Add all wet ingredients to a bowl and stir until they are combined.
- Combine: Now add the dry ingredients to the wet ingredients and stir everything. Then fold in the blueberries.
- Bake: Fill paper liners with the dough, add some blueberries on top, and bake everything at 350 °F for 10-15 minutes until the muffins are golden brown. Let them cool and enjoy!
Tips & Notes
Making these almond flour blueberry muffins is super easy, but I recommend reading through the following tips before making them.
- Don’t substitute any of the ingredients. When you make one of my dinner recipes, you’ll see that they are a lot more flexible and ingredients can be easily substituted. This doesn’t apply to baking recipes. It’s always best to stick to the original recipe when you make cakes, muffins, and cookies. So please don’t substitute any of the ingredients you find in this recipe.
- Keep an eye on the muffins while they are in the oven. Your oven might bake them more quickly or take more time to bake them fully, so always be sure to keep an eye on the muffins when you bake them. They are perfect when they are golden brown.
- Let the muffins cool before enjoying them. If you don’t let them cool off, they might be too soft or they might break apart. So give them some time to cool before enjoying them.
I know, I said don’t change any of the ingredients. And you shouldn’t. Except for the blueberries. You can use this recipe and add any other add-in you love to bake all kinds of almond flour muffins. Here are some of my favorites:
- Chocolate chips: Want to bake gluten-free chocolate chip muffins? Then use chocolate chips instead of blueberries and bake delicious almond flour chocolate chip muffins.
- Raisins: If you love raisins, I recommend using them instead of the blueberries and adding a little extra cinnamon.
- Nuts: And if you love nuts, feel free to add them to the almond flour blueberry muffins or to another variation of this recipe.
Frequently Asked Questions
Yes, almond flour is gluten-free! So this recipe is perfect if you want to bake gluten-free blueberry muffins.
Unfortunately, you can’t just substitute the almond flour with other flour types. It will change the texture of the muffins, so I recommend sticking with almond flour.
Almond meal is made from almonds with their skin on, while almond flour is made from blanched almonds. For this recipe, I recommend using almond flour.
I recommend storing them in your refrigerator in an airtight container for 5-7 days.
More simple and delicious dessert recipes
If you love delicious sweets, I recommend trying one of the following recipes. They are all super simple and taste amazing!
- Almond Flour Chocolate Chip Cookies
- Chocolate Chia Seed Pudding
- Double Chocolate Banana Oatmeal Muffins
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Almond Flour Banana Muffins
Almond Flour Blueberry Muffins
- 3 cups almond flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- 1 cup blueberries
- ½ cup greek yogurt
- 3 eggs
- 1 ½ teaspoons vanilla extract
- ⅓ cup honey or mapley syrup
- 3 tablespoons almond milk or another type of milk
- Preheat the oven to 350 °F (180 °C) and prepare the muffin pan with paper liners.
- Mix all dry ingredients, except for the blueberries, in a bowl.
- Mix all wet ingredients in another bowl.
- Add the dry ingredients to the wet ingredients and stir until everything is combined. Then fold in the blueberries.
- Fill the paper liners with the dough and add a few extra blueberries on top.
- Bake the muffins for 10-15 minutes until they are golden brown. Let them cool and enjoy!
We didn't have blueberries but we did have cranberries. I used 1 tsp orange flavoring and 1/2 tsp vanilla, and skipped the cinnamon. The muffin surrounding the cranberries was very good, I just don't like unsweetened cranberries. My husband commented that next time "we" should add more sweetener. Today is his birthday, and we do have blueberries today. "We" will discuss the use of more sweetener in the muffins since we are not using cranberries today. Thank you for the recipe, he really likes the cranberry
So happy to hear that he liked the muffins! 😊
I just made these muffins yesterday, and my husband said it was the best muffins he ever had!
The only thing I changed was the one and a half vanilla extract, I used one teaspoon of vanilla and the half of almond extract, and I used cranberries instead of blueberries, and put some slivered almonds on the top, I will definitely use this muffin base for all kinds of muffins
So happy that your husband thinks that way! 😊 And cranberries sound like a delicious substitute for blueberries. 😍