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Close-up of almond flour blueberry muffins on a white marble surface.

Almond Flour Blueberry Muffins

Delicious gluten-free muffins bursting with fresh blueberries and a hint of lemon, perfect for a healthy breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2 cups fine blanched almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
Wet ingredients
  • 3 large eggs, room temperature
  • 1/3 cup maple syrup or honey
  • 1/4 cup melted coconut oil or unsalted butter, slightly cooled
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
Blueberries
  • 1 1/4 cups fresh blueberries
  • 1 tablespoon almond flour for tossing blueberries
Topping
  • Raw sugar or sliced almonds for topping

Method
 

  1. Preheat oven to 350°F (175°C) and prepare muffin tin.
  2. Mix dry ingredients in a bowl. Whisk wet ingredients separately.
  3. Combine wet and dry, fold in blueberries tossed with almond flour.
  4. Divide batter into muffin cups, add toppings if desired, and bake 18–22 minutes.
  5. Cool muffins in pan 5 minutes, then transfer to rack to cool completely.

Notes

For best results, toss blueberries with almond flour to prevent sinking.