Almond Flour Blueberry Muffins

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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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Prep Time10

Cook Time30

Total Time40

Servings: muffins

Calories: 281.5kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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