Light, nutty and moist – these gluten free blueberry muffins taste amazing and are high in protein and low carb. Perfect for a morning breakfast!
I decided to create my first ever gluten-free muffin recipe. Although I don’t follow a strict gluten free diet, I have been intrigued by almond flour for quite awhile which just so happens to be the ideal wheat alternative for baking.
What health benefits does Almond flour have?
- Protein packed: a serving of almond flour provides 5 grams of cholesterol-free protein.
- Full of vitamins and minerals including magnesium, Vitamin E, potassium and more.
- Great source of dietary fiber providing 3 grams per serving (as compared to just .6 of a gram in white flour.)
- Rich in mono-unsaturated fatty acids. (These muffins are also made with olive oil so you are getting a double dose of these heart-healthy fats!)
What’s the difference between regular flour and almond flour?
- Almond flour is gluten free. Regular flour is not
- Almond flour is loaded in fiber
- Almond flour retains many of it’s nutrients. Because white flour is processed the natural nutrients have been removed.
Of course, the million dollar question: “How do they taste?!” If you’re looking for a moist, nutty and fluffy muffin that won’t go straight to your hips, this one is for you!
My boys eat these by the fistful and I’m right there with him.
It’s a good thing they are so healthy!
No fork required.
Almond Flour Blueberry Muffins
Ingredients
- 2 cup almond meal or flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 2 egg whites
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup berries fresh or frozen - any type
Instructions
- Pre-heat oven to 350 and line 12 muffin tins with baking cups.
- In a medium bowl, whisk together almond flour, baking soda and salt; set aside.
- With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
- Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
- Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
- Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. Should be enough for 12 muffins.
- Bake for 25 minutes then let cool on cooling rack.
Nutrition Information:
Want more mouth watering gluten free recipes? Head over to my Pinterest board!
Lisa Blanchard
May 27, 2019 at 12:40 pmI love the look of this recipe, but would it be possible to incorporate flaxseed?
Liz DellaCroce
May 28, 2019 at 2:17 pmYou could for sure! perhaps add a couple tablespoons?
Rebecca Burgess
May 2, 2019 at 5:03 pmSo good! Just curious if they will freeze well?
Liz DellaCroce
May 5, 2019 at 11:46 amYes absolutely!
Galina
April 23, 2019 at 2:39 pmHi. I am unable to use a blender right at this moment, do you think it would turn out if I just mix it well?
Liz DellaCroce
April 25, 2019 at 10:20 amThis recipe doesn’t call for a blender. ;) Do you mean stand mixer? No worries just use a whisk!
Allison
April 19, 2019 at 7:15 amHello!
Thank you so much for the recipe. I made them the other day and me and husband devoured them. I have bananas that need to be eaten or used…have you ever tried this recipe with banana instead of blueberry?
Liz DellaCroce
April 19, 2019 at 11:27 amNo but thats genius!
Angela
March 28, 2019 at 11:23 pmThese muffins are wonderful with a couple of changes. I used ghee instead of olive oil. I also added a 1/2 teaspoon of cinnamon. All 4 of my kids and husband loved them. Even my most suspicious child of anything nutritious ate them. Thank you so much for the recipe!!
Liz DellaCroce
March 29, 2019 at 3:26 pmOooo such a good idea!
Liz DellaCroce
March 29, 2019 at 3:28 pmThat sounds amazing!
Karyl
March 22, 2019 at 7:19 pmI have made many blueberry muffin recipes and this one is the best. The only thing I changed was instead of 2 eggs and 2 egg whites, I used 3 whole eggs. Other then that I followed the recipe. They came out moist and delicious! Thanks for such a great recipe!
Liz DellaCroce
March 24, 2019 at 11:45 amI’m so glad you liked the Karyl!!
April
March 19, 2019 at 2:40 pmPerfect recipe! I did three whole eggs instead of two and two. And cut the honey in 1/2. I love it. Next time though I will add more lemon zest :) thank you for this!
Liz DellaCroce
March 19, 2019 at 2:43 pmSo glad you enjoyed!
Amanda
March 18, 2019 at 10:32 amI’m just confused. I followed your recipe exactly. They didn’t look at all like your pictures. They were flat and burned. I don’t get it. I double checked everything.
Liz DellaCroce
March 18, 2019 at 2:04 pmHi Amanda, I’m so sorry these didn’t turn out for you! Did you make any substitutions at all? I would love to help brainstorm where you went wrong!
Lacey
March 18, 2019 at 5:43 pmLiz a thought on using frozen blueberries and it adding extra moisture to the batter, that everyone is getting curious if this is the extra moisture problem? Just a thought.
Liz DellaCroce
March 19, 2019 at 2:43 pmThat could definitely be part of it but I use frozen all the time and seems to work?
Cheri
May 27, 2019 at 9:24 pmI had the exact same issue! I checked the muffins at 20 mins with a toothpick and they were done inside but really dark on top, like a bran muffin, and flat. They still taste good but aren’t as pretty as Liz’s muffins. Next time I will try 325 and maybe cover them with foil after they have risen a bit?
Liz DellaCroce
May 28, 2019 at 2:16 pmHmm that’s interesting Cheri. I’ve made these countless times and I’ve never run into that issue!
Lacey
March 17, 2019 at 9:37 pmTotally forgot to rate!
Liz DellaCroce
March 18, 2019 at 2:04 pmAww thank you!
Lacey
March 17, 2019 at 9:35 pmAmazing, my berries were a little large for the smaller muffin tin. I tweaked it a little (and doubled the recipe )so I added 1/4 cup of raw sugar with 1/4 honey, mostly because i didn’t want to use that much honey. 5 whole eggs, and a tablespoon of apple cider vinegar with the two lemon juice(only had one lemon) oh and some malted milk, and chia seeds (just because) turned out amazing so good. This was my first go at an all almond flour recipe and I think I’ll keep coming back to this one forsure.
Liz DellaCroce
March 18, 2019 at 2:05 pmI’m so glad you loved them Lacey!
Kristy Spencer
March 11, 2019 at 9:39 amPleasantly surprised. I’ve never used almond flour for baking and had bought some to try. I bake regularly. I made this recipe pretty much as directed, except I didn’t use lemon zest (I just didn’t have a fresh lemon) but used lemon juice. I found it slightly wet so I added maybe 1/2 cup extra almond flour at the end. I sprinkled a small amount of brown sugar/ cinnamon on each muffin before baking. They came out perfectly. Not dry or too moist. I’m giving 5 stars because even without my modifications it is a great recipe! Thanks for sharing
Liz DellaCroce
March 11, 2019 at 1:06 pmI’m so happy!! We love them too Kristy!
Minnie
March 10, 2019 at 11:05 pmHi!
I made them today, and followed the recipe exactly as it says, they turn out beautiful and super yummy. Love love this recipe, I’m gonna be using this a lot. Thanks
Liz DellaCroce
March 11, 2019 at 1:06 pmSo glad you enjoyed them Minnie!!
ilayne
March 7, 2019 at 9:54 pmMade this last night with half the portions. The batter came out abit wet and runny for me too. Added a sprinkle of coconut flour to soak up the moisture. They turned out great, moist, crumbly and not too sweet. Ate 2 immediately.. Thanks for the recipe!
Liz DellaCroce
March 8, 2019 at 10:03 amI’m so glad you liked them!!!
Uyen
March 2, 2019 at 9:07 pmI just made these muffins today and they were so delicious. My son who is picky when it comes to muffins, has had 2 already and he said he didn’t want to change anything when I asked him for his opinion. I love it because it is not so sweet like some other recipes. Mine batter was a little runny as one other person mentioned but the muffins came out moist an fluffy. They were perfect to my taste. This is the first time I use almond flour and I absolutely love it. Thank you so much for sharing the recipe. My teenager son said he would have it for breakfast. By the way, I used avocado oil instead of olive oil. And, I used 3 whole eggs and skipped the egg white. Totally love it.
Do you think I can use coconut flour or mixture of both almond and coconut flour?
Liz DellaCroce
March 3, 2019 at 9:20 amI’m so happy to hear it!!! As for swapping coconut flour, I couldn’t tell you because I’ve never tested it but it’s not a 1:1 swap so I wouldn’t recommend it.
Uyen
March 3, 2019 at 8:43 pmHi Liz,
I just wanted to let you know that my family liked them so much and we finished all 11 muffins that i made yesterday! I found at Costco 3lbs bag of almond flour for about $11! That was less than what I paid for 1lb at at Sprouts (not sure if you live in the U.S.). I just made 18 more and my little boy just had one. My teenage boy said this is the best muffin he has ever had. Wow!
Liz DellaCroce
March 4, 2019 at 4:12 pmAhhh that’s great news!!
Julia
February 25, 2019 at 1:46 pmI made these blueberry almond flour muffins today. They turned out great. I love the fact they are healthy and low in sugar. It’s awesome how you used honey to make them sweet in this recipe. Thank you for sharing this recipe.
Liz DellaCroce
February 26, 2019 at 9:30 amOf course! Enjoy!
Connie
February 24, 2019 at 10:35 pmThis was my first time using almond flour and I absolutely loved it and this recipe especially! These muffins were so delicious and had an oddly delicious texture. I gave some to my sister to try (who is usually hesitant to express that something I made is at least decent) and she actually said they were really good. I have to give credit to this recipe though, because I love the taste and the fact that I don’t have to feel super guilty after eating one…
Liz DellaCroce
February 26, 2019 at 9:31 amahaha I’m s glad she liked them Connie!
Elizabeth J
February 21, 2019 at 10:23 amHi! I made these for the fist time and the flavor is amazing! Can I ask what your batter usually looks like before it goes into the muffins cups? Mine was pretty loose and runny. They didn’t bake out as crispy as yours did and they stuck to the muffin cups. Trying to figure out where I took a misstep. Thanks! Looking forward to making these again. :)
Liz DellaCroce
February 21, 2019 at 5:17 pmMine was not runny at all. Did you make any substitutions?
Elizabeth
February 21, 2019 at 6:05 pmI did not. I wonder if the egg size might have made a difference?
Liz DellaCroce
February 22, 2019 at 9:10 amHmm I doubt that would be the case. So sorry I can’t help you further!
Bhel
February 21, 2019 at 8:18 amI want to try this recipe but a bit confused with the first 2 eggs you mention. Are you referring to egg yolk?
Liz DellaCroce
February 21, 2019 at 5:17 pm2 whole eggs PLUS two egg whites. :)
Dana
January 24, 2019 at 10:25 pmJust made these and they’re great! Used a handheld mixer and it was totally fine.
BTW there seems to be a mistake in the nutritional value you posted – 1.5 FR of sugar per muffin is not right… even just accounting for the honey you’re looking at 6 gr of sugar per muffin, and that’s before the berries and lemon juice which add a bit.
Still low sugar but thought I’d mention.
Liz DellaCroce
January 26, 2019 at 2:12 pmSo glad you loved them!! GREAT catch – there must have been a glitch with my program, you’re absolutely right. There are 7 grams of sugar per muffin. It’s been revised – thanks so much!!!
Randilynn
December 13, 2018 at 3:05 pmMy five boys and husband said these were the best muffins I have ever made! Fantastic receipt!
Liz DellaCroce
December 15, 2018 at 1:51 pmOMG That makes me so happy!
Susan
November 4, 2018 at 9:14 pmI’ve got to try this recipe, but was wondering if could you add flaxseed to the batter and how much.
Liz DellaCroce
November 5, 2018 at 10:51 amTotally!! You could add 2 tablespoons without it impacting the recipe.