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Close-up of moist almond flour blueberry muffins on a light grey plate.

Easy Almond Flour Blueberry Muffins

Delicious gluten-free muffins packed with blueberries and almond flour, perfect for a quick 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: 180
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet ingredients
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
Blueberries
  • 1 cup fresh or frozen blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and prepare muffin tin.
  2. Mix dry ingredients in a bowl.
  3. Whisk wet ingredients in another bowl.
  4. Combine wet and dry, then fold in blueberries.
  5. Divide batter into muffin cups and bake for 18-20 minutes.

Notes

Use fresh blueberries for best flavor, but frozen work well too.