I remember the first time I baked blueberry muffins with my grandmother.
She’d always insist on using fresh, plump blueberries from the farmer’s market, saying, “You can taste the sunshine in these.”
Over the years, I’ve swapped traditional flour for almond flour to create a version that’s both gluten-free and guilt-free. These muffins are moist, bursting with juicy blueberries, and pack a nutritious punch.
Trust me, these will make your mornings feel like a warm hug.
Tips
- For extra flavor: Sprinkle a pinch of cinnamon or nutmeg into the dry ingredients.
- Crispier tops: Brush the tops with a bit of melted butter halfway through baking.
- Substitutions: Swap blueberries for raspberries, diced strawberries, or even chocolate chips!
- Nut-free option: Use oat flour instead of almond flour (adjust liquid slightly).
Serving Suggestions
Serve these muffins warm with a dollop of almond butter or a drizzle of honey. They pair beautifully with a cup of coffee or a herbal tea for a cozy breakfast or snack.
Almond Flour Blueberry Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Light, fluffy, and packed with blueberries, these almond flour muffins are the perfect gluten-free treat for any time of the day.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut sugar (or light brown sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup unsweetened almond milk (or any milk you prefer)
- 2 large eggs, room temperature
- 3 tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (frozen works too, no need to thaw)
- Zest of 1 lemon (optional, but amazing for flavor)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
- In a medium bowl, mix the almond flour, coconut sugar, baking powder, baking soda, and sea salt. Set aside.
- In another bowl, whisk together the almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Avoid overmixing.
- Gently fold in the blueberries and lemon zest (if using).
- Divide the batter evenly into the prepared muffin tin. Fill each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
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