Blueberry Almond Muffins

These Blueberry Almond Muffins are the perfect week-end baking to share with family and friends. You will love the light almond flavor in these fluffy, light, and juicy muffins, naturally sweetened with maple syrup.

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I created this recipe to combine two of my favorite ingredients – blueberries and almonds – in a delicious, plant-based treat. As someone passionate about vegan baking, I’m always looking for ways to make classic recipes dairy-free and egg-free without compromising on taste or texture.

These muffins prove accessible, delicious vegan options that everyone can enjoy, a bit like my Oatmeal Vegan Muffins, Vegan Raspberry Muffins, or 3-Ingredient Banana Muffins.

Ingredients and Substitutions

• All-Purpose Flour: Choose unbleached flour for best results. Alternatives include whole wheat flour or a gluten-free all-purpose blend for those with gluten sensitivities but I must say I haven’t tried this option. So only use a gluten-free blend that you trust and use regularly.
• Almond Flour: Use blanched almond flour for a finer texture. While this might work with other nut flours like hazelnut or cashew flour, I haven’t tried them yet.
• Maple Syrup: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
• Coconut Yogurt: Look for unsweetened varieties. You can also use any other plant-based yogurt like almond yogurt. It might also work with applesauce or mashed banana for a different flavor profile.
• Canola Oil: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
• Almond Milk: I use unsweetened almond milk, but any plant-based milk can be substituted.
• Almond Extract: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
• Vanilla Extract: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
• Baking Powder: Make sure it’s fresh for proper leavening.
• Lemon Juice: Fresh is best, but bottled will work in a pinch.
• Salt: Fine sea salt or kosher salt work well.
• Blueberries: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
• Sliced Almonds: For topping. Chopped almonds or other nuts can be used as alternatives.

Expert Tips

To achieve perfect Blueberry Almond Muffins every time, you need to read these tips:

1. Avoid overmixing the batter – a few lumps are okay and will result in tender muffins.
2. Frozen blueberries – if using frozen blueberries, add them to the batter while still frozen to prevent color bleeding.
3. Almond flavor – for a more pronounced almond flavor, toast the almond flour before adding it to the batter.
4. Bakery-style domed tops – start baking at a higher temperature (400°F/200°C) for the first 5 minutes, then reduce to the recommended temperature for the remaining time. This initial burst of heat helps create that raised muffin top.

More Healthy Muffin Recipes

Vegan Blueberry Muffins

Banana Carrot Muffins

3-Ingredient Banana Muffins

Oat Flour Banana Muffins

Blueberry Almond Muffins

These Blueberry Almond Muffins are the perfect week-end baking to share with family and friends. You will love the light almond flavor in these fluffy, light, and juicy muffins, naturally sweetened with maple syrup.

5 from 2 votes

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Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Calories: 223.1 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups All-Purpose Flour - (note 1)
• ▢ ⅔ cup Almond Flour - (note 2)
• ▢ ½ cup Maple Syrup
• ▢ ½ cup Coconut Yogurt - or applesauce
• ▢ ¼ cup Canola Oil - (note 3)
• ▢ ½ cup Almond Milk - (note 4)
• ▢ 1 teaspoon Almond Extract
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 teaspoons Baking Powder
• ▢ 1 tablespoon Lemon Juice
• ▢ ¼ teaspoon Salt
• ▢ 1 ½ cup Blueberry - fresh or 1 1/4 cup frozen (note 5)

Toppings

• ▢ ⅓ cup Sliced Almonds

Instructions

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper case liners. Grease with cooking spray. Set aside.
• In a large mixing bowl, whisk all the wet ingredients: yogurt, almond milk, maple syrup, vanilla extract, oil, almond extract, and lemon juice. Stir until the batter is smooth.
• Using a silicone spatula, stir in the dry ingredients: all-purpose flour, almond flour, baking powder, and salt.
• Fold in blueberries, fresh or frozen, and stir to incorporate them evenly.
• Fill the prepared muffin pan evenly with the muffin batter and sprinkle sliced almonds on top.
• Bake the muffins at 350°F (180°C) for 25 to 28 minutes until a toothpick inserted in the center of the muffin comes out clean.
• Cool down on a wire rack before serving.

Notes

Note 1: White spelt flour or white wholewheat work well in the same amount. I didn’t try all-purpose gluten-free flour for this recipe.

Note 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.

Note 3: Any oil with a low flavor works well, like canola oil, melted coconut oil, or avocado oil. For an oil-free option, try mashed banana or applesauce.

Note 4: You can also use soy milk, oat milk, or any unsweetened plant-based milk you love.

Note 5: You don’t need to thaw frozen blueberries. My tip is to place the frozen berries in a sieve and run cold tap water over them to remove the blue hue and prevent the muffin batter from turning blue/purple.

Store: The muffins can be stored in the fridge for up to 4 days in a sealed box or frozen for up to 1 month in zip-lock bags.

Equipment

12-Hole Muffin Pan

Muffin Cases

Measuring Cups and Spoons

Mixing Bowl

Cooling Rack

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Nutrition

Serving: 1muffin | Calories: 223.1kcal | Carbohydrates: 30.8g | Protein: 4.5g | Fat: 9.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.9g | Trans Fat: 0.02g | Sodium: 135.8mg | Potassium: 87.4mg | Fiber: 2.1g | Sugar: 10.9g | Vitamin A: 10.1IU | Vitamin C: 3.5mg | Vitamin D: 0.1µg | Calcium: 103.1mg | Iron: 1.4mg | Magnesium: 15.7mg | Phosphorus: 51.7mg | Zinc: 0.4mg