These Almond Flour Blueberry Muffins are healthy moist almond flour muffins filled with juicy blueberries. They are perfect as a healthy breakfast or gluten-free snack and fine for anyone with eggs or dairy food allergies.
I love making blueberry muffins of all kinds, like my Vegan Blueberry Muffins, Lemon Blueberry Muffins, or Banana Blueberry Muffins. But they are all made with a traditional method and classic flours, so I wanted to make a healthier version, made with almond flour.
And this recipe doesn’t disappoint. It brings all the classic flavors and textures you’d expect from a blueberry muffin, but in a much healthier recipe.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few wholesome ingredients for this recipe. Here’s how to pick them.
- Almond Flour – The base of these muffins, almond flour brings a rich, nutty flavor, moist texture, and a gluten-free structure. Almond meal can be used instead, but it will make the muffins darker and more fragile. Avoid swapping with other flours like all-purpose or coconut flour, as they will drastically change the texture.
- Tapioca Flour – This helps bind the ingredients and adds a soft, springy texture to the muffins. Cornstarch or arrowroot flour are good substitutes. Avoid skipping this ingredient as it plays a key role in holding the muffins together.
- Flaxmeal – Flaxseeds acts as an egg replacer, adding structure and fiber to the muffins. Ground chia seeds can be used instead, but they will give the muffins a greyish hue. Avoid skipping this ingredient, as it’s crucial for binding in this egg-free recipe.
- Baking Powder – This makes the muffins fluffy, ensuring they rise and stay light.
- Unrefined Cane Sugar – To sweeten the muffins while adding some flavor. Coconut sugar, demerara sugar, or regular granulated sugar are great alternatives.
- Melted Coconut Oil – This adds moisture and firmness as it cools. Stick with melted coconut oil for best results, as other oils like olive oil don’t firm up the muffins properly. Nut butters like almond or peanut butter could work but may alter the texture and flavor (I haven’t tested). Avoid oil-free options like mashed banana, as they lead to overly moist, fragile muffins.
- Almond Milk – Any plant-based milk (e.g., oat milk, soy milk, or cashew milk) works, but ensure it’s at room temperature to prevent coconut oil from clumping. Avoid using cold milk, as it disrupts the batter consistency.
- Vanilla Extract – This enhances the flavor of the muffins Almond extract could be used for a stronger almond flavor, but a little goes a long way.
- Blueberries – Blueberries add bursts of juicy flavor and sweetness. Fresh or frozen blueberries work equally well, but avoid adding more than the specified amount to prevent excessive moisture in the batter. Coating them in tapioca flour helps reduce juice release. Avoid larger berries like blackberries, as they might overwhelm the structure.
How to Make Almond Flour Blueberry Muffins
This recipe is super easy, here’s how to whip it up in a few pictures.
Combine the dry ingredients in a large mixing bowl.
Pour the liquid ingredients, mix the batter, and gently incorporate the blueberries.
Transfer the batter into a muffin tin lined with parchment paper.
Bake the muffins for 30 minutes at 350 °F (180 °C) and let them cool down on a wire rack.
Carine’s Baking Tips
I have a few more tips for you to make the best muffins possible.
- Weigh the Almond Flour – Almond flour can be inconsistent in volume when scooped. Weighing ensures you have exactly the right amount for proper texture. Use the conversion toggle in the recipe card to find the grams.
- Room-Temperature Ingredients – Ensure the almond milk and coconut oil are at room temperature to avoid clumping in the batter. If the coconut oil solidifies, gently warm the batter in 10-second intervals until smooth.
- Tapioca Flour on Blueberries – Don’t skip rolling the blueberries in tapioca flour. This prevents them from sinking to the bottom and reduces juice release during baking.
- Don’t Overmix the Batter – Stir just until the ingredients combine. Overmixing can break down the structure and make the muffins too dense or fragile.
- Cool Completely – These muffins firm up as they cool, so resist the urge to eat them warm. Let them sit on the cooling rack for 2 hours and refrigerate for 1 additional hour for the best texture.
- Customize the Topping – Add sliced almonds or a sprinkle of sugar on top before baking for extra crunch and visual appeal. You could also try shredded coconut or a drizzle of maple syrup for variety.
- Adjust for High Altitude – If you’re baking at high altitude, reduce the baking powder by ¼ teaspoon and increase the oven temperature by 10 °F to prevent collapsing.
- Frozen Blueberries Tip – If using frozen blueberries, add them to the batter straight from the freezer. This prevents them from releasing too much juice during mixing.
- Double for Freezing – These muffins freeze well. Make a double batch, store them in a freezer-safe bag, and thaw as needed for quick breakfasts or snacks.
Storage and Meal Prep Tips
You can store the muffins in an airtight container for up to 2 days, but only if the environment is cool. For longer freshness, refrigerate the muffins in a sealed container for up to 4 days.
For freezing, place the muffins in a single layer in a freezer-safe container or bag. Freeze them for up to 1 month. To thaw, leave them at room temperature or warm in the microwave for 20-30 seconds for a freshly baked feel.
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Almond Flour Blueberry Muffins
These Almond Flour Blueberry Muffins are healthy moist almond flour muffins filled with juicy blueberries. They are perfect as a healthy breakfast or gluten-free snack and fine for anyone with eggs or dairy food allergies.
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Servings: 12 muffins
Calories: 281.5 kcal
Ingredients
- 3 cups Almond Flour - (note 1)
- ½ cup Tapioca Flour - (note 2)
- 3 tablespoons Flaxmeal - (note 3)
- 3 teaspoons Baking Powder
- ⅔ cup Unrefined Cane Sugar - (note 4)
- ⅓ cup Melted Coconut Oil - (note 5)
- ¾ cup Almond Milk - at room temperature (note 6)
- 2 teaspoons Vanilla Extract
- ¾ cup Blueberries - (note 7)
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper liners. Spray oil on all paper liners. Set aside.
- In a large mixing bowl, whisk the dry ingredients: almond flour, tapioca flour, flaxseed meal, baking powder, and sugar until nicely combined.
- Add the liquid ingredients: almond milk (at room temperature), vanilla extract, and melted cooled coconut oil.
- Stir with a rubber spatula until it forms a thick muffin batter – it takes 1 minute as the fiber from flaxseeds slowly firms up the batter as you stir.
- Measure the blueberries in measuring cups – make sure you do not exceed the amount above or the muffin won't firm up well and stay moist in the center.
- Roll the blueberries in 1 tablespoon of tapioca flour to coat, then fold in the muffin batter. Stir to evenly incorporate.
- Fill each muffin paper liner evenly with the muffin batter then lightly press sliced almonds on top of the muffins.
- Bake the muffins for 30 minutes at 350 °F (180 °C) until golden brown on top and a toothpick inserted in the center comes out with a little to no crumb. It's normal if the batter is still wet on the spots with blueberries.
- Let the muffins cool down at room temperature for 5 minutes on the muffin pan, then on a cooling rack for 2 hours and for 1 hour in the fridge to completely firm up. These 3 steps ensure the best texture.
Notes
Note 1: Almond meal works as well but the muffin will be dark and fragile.
Note 2: You can replace the tapioca flour with the same amount of cornstarch or arrowroot flour.
Note 3: You can replace flax meal for grounded chia seeds but the color of the muffins will turn grey back.
Note 4: Any crystal sweetener works including coconut sugar, demerara sugar, or regular white sugar. Some sugars melt and firm up the muffins better than others like sugar or demerara sugar – my favorite options here.
Note 5: I don’t recommend olive oil or other oils for this recipe. Melted coconut oil firms up the muffins as they cool down. Oil-free options like mashed banana will not work as the muffin would not firm up. It might work with peanut butter or almond butter but I haven’t tried that yet.
Note 6: Any dairy-free milk can be used but make sure you use milk at room temperature. Cold milk will create coconut oil lumps in the batter.
Note 7: Do not add more blueberries or the muffins will have difficulties firming up and stay too moist in the center. Fresh or frozen blueberries can be used. I recommend rolling them in a tablespoon of tapioca flour before adding so they don’t release as much juice in the batter.
Storage: You can store the muffins in a sealed box in the fridge for up to 4 days. Freeze them for up to 1 month.
Nutrition
Serving: 1muffin | Calories: 281.5kcal | Carbohydrates: 23.7g | Protein: 6.4g | Fat: 20.8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.6g | Sodium: 127mg | Potassium: 27.2mg | Fiber: 3.7g | Sugar: 13.1g | Vitamin A: 5IU | Vitamin C: 0.9mg | Calcium: 141.5mg | Iron: 1.4mg | Magnesium: 7.8mg | Phosphorus: 34.9mg | Zinc: 0.1mg
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