Almond Flour Blueberry Muffins Recipe

low carb Almond flour blueberry muffins on a wire rack

Almond Flour Blueberry Muffins Recipe

These easy Gluten Free Almond Flour Blueberry Muffins are moist, sweet, and loaded with blueberries. Made with almond flour, they are a perfect treat for a healthy breakfast or an afternoon snack.

Course Naturally sweetened dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings muffins

Calories 233kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

2 cups almond flour (8.4 oz. )
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Wet Ingredients:

3 large eggs at room temperature
⅔ cup maple syrup
¼ cup neutral vegetable oil coconut, walnut, or grapeseed oil would work
1/2 teaspoon vanilla extract

For the Blueberry Muffins

1 cup fresh or frozen blueberries*
Zest of a lemon
3 tablespoons sliced almonds optional

Instructions

Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.
In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.
In a small bowl, whisk eggs, maple syrup, vanilla extract, and oil.
Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.
Fold in the blueberries and lemon zest.
Divide the batter equally in the prepared muffin tin.
Sprinkle with sliced almonds (if using).
Bake 32-35 minutes or until muffins turn golden brown.
Let it cool for 5 minutes and serve while it is still warm.

Video

Notes

Notes:

Can I use frozen blueberries to make these muffins? You can use an equal amount of frozen blueberries in place of the fresh ones. There is no need to thaw them.
Can I swap maple syrup with honey? Yes, you can. Simply use an equal amount of honey. Please be aware that the version made with honey might be slightly sweeter and darker in color (depending on the type of honey you are using.)
Storage: These blueberry muffins are best the day they are baked, still warm from the oven. You can store them in an airtight container for upto 4 days.
Freezing Instructions: Fully bring the blueberry muffins to room temperature, place in a freezer-friendly container, and freeze them for upto 3 months.
To Thaw: There is no need to thaw them as almond flour does not fully freeze. Simply heat them in a low-heat (300 F degree) oven for 10-15 minutes before serving.

Nutrition