Light, nutty and moist – these gluten-free blueberry muffins taste amazing and are high in protein and low carb. Perfect for 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 a while which just so happens to be the ideal wheat alternative for baking.
What are the benefits of almond flour?
- 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!)
Difference between regular flour versus almond flour:
- Almond flour is gluten-free. Regular flour is not
- Almond flour is loaded in fiber
- Almond flour retains many of its 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!
What kinds of berries can you use?
These muffins work best with any type of berry– fresh or frozen.
My boys eat these by the fistful and I’m right there with him.
It’s a good thing they are so healthy!
Keto muffins option:
You can also make these keto-friendly by using two dropper full‘s of Stevia instead of honey.
Can you use regular muffin tins or mini?
Regular or mini– it doesn’t matter.
Can I incorporate flax seed into these muffins?
Yes! You could add 1-2 tablespoons.
No fork required.
📖 Recipe
Almond Flour Blueberry Muffins
Ingredients
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. It should be enough for 12 muffins.
- Bake for 25 minutes then let cool on a cooling rack.
Nutrition
Want more mouth-watering gluten-free recipes? Head over to my Pinterest board!
Susan M Severson
I just made these about an hour ago–I have been exclusively paleo baking for about 5 years now and have kind of learned to distrust internet recipes–BUT these were great. I could tell that they were going to be keepers when they rose and browned perfectly on the top. I love the hint of lemon and the texture as well (and my cat enjoyed the extra two yolks haha). I use the Kirkland brand almond flour and they really did turn out beautifully. I’ve also shamelessly eaten two and they are fantastic. Thank you so very much for the recipe! I’ll be back for sure!
Liz DellaCroce
I’m so glad you enjoyed them!!
Angela
Just tried these today. First time using almond flour that I picked up at Costco. They were quite lemony which I liked a lot, but not much of a traditional blueberry muffin. So if you are going for traditional blueberry muffin I’d skip this recipe.
They were also very flat after baking for 25 minutes. I used fine blanched almond flour from Costco. I’m reading comments about the type of almond flour you used so maybe that is worth mentioning in the recipe notes. Also the blueberries sank to the bottom. Overall a disappointment, but good enough. I’ll try again with modifications as well as reference other recipes. I did not make any substitutions and I’m not a novice.
Liz DellaCroce
Hi Angela, I’m sorry you didn’t love these muffins! In fairness, you’re right, they’re nothing like a traditional blueberry muffin which is actually what I love – they have a bit more of a nutty flavor and more texture from the almond meal than blanched white flour. Regardless, thank you for trying them!
Kath
From the recipe only filled half dozen of very small muffins.
Liz DellaCroce
Hi Kath – I make these regularly and it makes 12 regular sized muffins. Perhaps you mismeasured? Did you make any substitutions? I’d love to help you problem solve!
Vicki Soto
Two things… Do you measure Almond flour the same way you measure regular flour… by spooning in and running the knife blade across the top? Second thing… do you think I can substitute real Maple syrup for the honey? I’m allergic to honey.
Liz DellaCroce
Yes I measure it the same. as for swapping out maple syrup for honey I’m afraid i haven’t tested that so I can’t say for sure, sorry!
Carolyn
I just made them with (pure) maple syrup instead of honey, baked for only 22m… perfect. I don’t miss a traditional muffin at all… You feel light and satisfied after eating these. Thanks for a great recipe!!
Liz DellaCroce
I’m so glad you enjoyed!
Emily
Love this recipe! Thank you! I just tried substituting the blueberries and lemon juice/zest with raspberries and freshly squeezed orange juice/zest. They turned out better than expected. Since I am making these on a weekly basis I plan on alternating between batches of blueberry/lemon and raspberry/orange. My batter tends to be wet and more like a cake batter than a muffin batter. I think the extra moisture may be due to the extra-large eggs I am using. To ameliorate this I add 2 TBSP ground flaxseed, an extra 1/4 cup almond flour, and a pinch of baking soda.
Liz DellaCroce
I’m so glad you enjoyed it. Love the orange juice/zest addition!
Barb G
I plan on making this recipe soon..but I need an equivalent for “two dropperfuls of Stevia”..all I have are the individual powdered packets..as we are both diabetic, any way we can get a sugar fix satisfied is a Good Thing!
Liz DellaCroce
Oh that’s great!!!
Melissia
All of my baking and cooking has been paleo for several years and I had a go to similar recipe, but decided to try this one due to it being about 100 calories less per muffin. Followed exactly and came out amazing. My only feedback is that to fill each muffin almost to the top only gave me 9 not 12. No way I’d get 12 without taking a lot out of each cup, then they’d have been very small and flatter. Plugging in all the exact ingredients (but for 9 gave) me about 165 calories per muffin per MyFitnessPal. How on earth did you manage 12 normal sized muffins from this recipe lol? Thanks for the great new recipe.
Liz DellaCroce
Interesting! I made these last week and got 12. I get 12 every time. Very interesting. :) Wish I could tell you but regardless i’m so happy you enjoyed them, Melissa!
Mary Jean
I followed the recipe, but they were very moist after cooking for 40 minutes?
Liz DellaCroce
Hmm i make them all the time and haven’t had that happen. Did you make any substitutions?
MJ
I think I added too many blueberries! I put several in each cup plus in the batter!!!
Liz DellaCroce
Sounds tasty regardless!
Bre
These are yummy! I scrolled through most of these comments looking for certain alternatives–using three eggs instead of 2 whole and 2 whites, coconut sugar instead of honey, and that’s it! A lot of people said there’s were flat but mines were not. The muffins that I did not add a lot of mixture to didn’t rise because it was like a dollop of mixture lol. Next time, I’d like to add some honey and maybe more lemon, I like sweet things. But great recipe, thank you! Gave me something different to try during this pandemic.
Liz DellaCroce
So glad you enjoyed!
Marie
Can u sub banana for the eggs?
Liz DellaCroce
I’ve never tried that but report back if you do!
Sharon
I followed your recipe exactly and my muffins came out flat. I used the Kirkland brand almond flour. Could it possibly be that my baking soda was not good anymore? They still taste amazing and very moist.
Liz DellaCroce
Hmm I’m not sure – I always use Bob’s Red Mill almond flour though!
Kelley
I used Kirkland’s Almond flour and they worked great, so it is probably your baking soda.
I also topped with pearl sugar and sliced almonds before baking for a little crunch- very delicious recipe!
Liz DellaCroce
Oh perfect so glad!
Tina Granados
I made several changes which includes: using coconut palm sugar, coconut oil added frozen cranberries and frozen blueberries as well as pecans. Sometimes I use orange zest and orange juice instead of lemon. Added a struesel topping and a icing. End results amazing!
Liz DellaCroce
Great idea!
David
You can also make these keto friendly by using two dropper full‘s of Stevia instead of honey
Liz DellaCroce
Good call!
Virginia
Hi. I have a squeeze bottle for Stevia. How many drops would I put?
Liz DellaCroce
I’m not sure i’ve never made it with Stevia sorry!
KatieBelle
Great flavor, but turned out quite flat. I used coconut sugar instead of honey and added a tsp of ground cinnamon.
Liz DellaCroce
Makes sense that they were flat since you used different ingredients – were they still tasty?
Kat
Made just as written using Trader Joe’s blanched almond flour. Lemon from our tree & fresh blueberries. Easy & yummy…recommend making these!
Liz DellaCroce
So glad you enjoyed!!
Nancy Helsel
I used almond flour in my blueberry muffins and they went flat. Should I have used white flour as well?
Liz DellaCroce
Nope just almond flour! Did you make any other swaps?
Paula Harderd
More of a question than a comment. I don’t see the fibre count in the nutrition list, so is the carb count a net carb count? If not, could you add the fibre count to your nutritional info?
Thanks,
Paula
Liz DellaCroce
I see the fiber count – it’s 2 g!
Maria
I just made these, I used maple syrup instead of honey as I didn’t have enough honey, added two tablespoons of Psyllium husk as I need to get more fiber, and added a few white chocolate chips I had left over. They are perfect!! I’ve finally found a blueberry muffin recipe I can repeat.
Liz DellaCroce
Wonderful great idea Maria!
Lise Bouchard
These muffins are delicious but stick to the per cup’s after they are cooked. So I tried to butter the cups instead and it was worst. I could not get them out , only by pieces. What do I do wrong??? Because they are so good and my husband love them…thanks♡♡♡
Liz DellaCroce
Did you use a non stick muffin pan? Or use baking spray?
LISE BOUCHARD
I use non stick pan and the second time paper cup. The bottom of the muffins got stuck to
The paper cup and with the non stick pan (i used baking spray)all the muffins were a mess.🤔
Liz DellaCroce
Did you pre-heat the oven? I make these every couple weeks and have never had that happen – it’s also very popular as you can see by the 205 comments. :)
Alicia
I can have egg whites – can I use egg yokes with something else to replace?
Thanks much
Liz DellaCroce
How about a flax egg instead?
Stevr
Can this recipe be cut in half. And will the results be close to the same as full recipe thank you .Steve
Liz DellaCroce
Yes. :)
SB
I LOVE THIS RECIPE!!!!
They are PERFECT every single time and they are gone fast!😉
Thank you!!
Liz DellaCroce
Oh i’m so glad you enjoyed them!!!! I have a banana nut version too!! https://thelemonbowl.com/almond-flour-banana-nut-muffins-gluten-free/
Erin
These are lovely and have a great texture!
I made the recipe just as described the first time and they were so good. Perfect texture, soft, just the right sweetness!
The second time, I didn’t have lemon so I subbed maple syrup for the honey and added some cinnamon and nutmeg.. WOW, also delicious!
Thanks for posting such a great recipe, which gives a “good base” for different options.
Liz DellaCroce
I’m so glad you enjoyed it!!
Michelle Ihm
I just made these and I think they’re wonderful. I added a tablespoon each of flax and chia. I love that they’re not overly sweet. Thank you for sharing this recipe.
Liz DellaCroce
Great idea Michelle!
Rachel
Great recipe. The muffins and nice and light. I added a little nutmeg and cinnamon to the batter and they turned out great. Thanks for sharing!
Liz DellaCroce
I’m so glad you like them! I love nutmeg!
Debbie Moore
First time user of almond flour. This recipe was fantastic. Thank you very much.
Liz DellaCroce
So glad you enjoyed!
Ingrid
Can I make this recipe into a cake ?
Cheers
Ingrid
Liz DellaCroce
I bet you could! Just adjust the cook time.
Nie S
I just made a batch of these and they far exceeded my expectations. I am not a baker and having tried a few recipes before, this one was the best. My previous baking experience with almond flour was horrible. I made a few additions and 1 substitution though: had no lemons so used 1.5 tbs of apple cider vinegar, added 1tbs of ground flax, 1 tbs of chia seeds, 1 tbs of acai powder. I think the next time I will use less oil. The batter was a bit more runny than in the pictures like someone else commented, and I think the ground flax seed helped. I also set the batter aside for about 10 mins before scooping into the pan. I used frozen raspberries and fresh blue berries and added directly to the pan.
Thanks for a great and easy to follow recipe!
Liz DellaCroce
Im so happy you enjoyed them!!!!
Sarah
Came out perfect- I whisked by hand instead of using a mixer and I didn’t even use the lemon juice. I baked for a little less time also- the first time I made them I baked too long on accident. I have made these several times and they’re delicious. Easy favorite recipe.
Liz DellaCroce
So glad to hear it!
Ruth
Very delicious and I am addicted to these muffins! I substitute coconut oil for the olive oil. Mmm!
Liz DellaCroce
I hope you love them!
Dana Lawrence
Overall, an okay recipe. You can really taste the lemon in this one. I found the batter to be almost frothy, even though I mixed it by hand. I used fine almond flour, and it was very runny. They did not rise, and they baked in 20 min. Overall, the consistency is cake like, but the blueberries sunk to the bottom making the dough moist at the bottom. I would definitely try this again, perhaps adding some banana to thicken, and putting the blueberries closer to the top before baking.
Liz DellaCroce
I would definitely use a whisk vs your hands for mixing. :)
Erin
I read some other comments saying the muffins were flat on top – and I had the same issue. My batter was very thin, not at all like your photos where it looks scoop-able. Wondering if the difference might be that I used blanched almond flour, whereas your photos look like ground almonds that include the skins? They were delicious anyways.
Liz DellaCroce
Hmmm that might be it? I like to use the almond flour with the skin on for added nutrients.
Kate
These came out wonderful.
I added 1/3 of a banana, 1T of Almond Milk, 1/2t cinnamon and I did 1T of Vanilla because our family is addicted to vanilla. Thank you for the wonderful recipe for a base. I played with the idea of adding a scoop of protein. Have you had any success with that?
I love that the ingredients are not overwhelming.
Liz DellaCroce
That sounds heavenly!!!
Aly M
Can I substitute ripened bananas or applesauce for the honey? or half the honey and make up the difference with one of these two options? thank you!
Liz DellaCroce
I’ve never tried those swaps but if you do report back!
Gracie
Hi!! Just wondering, is there’s any way you could substitute some of the almond flour with coconut flour? Thanks!
Liz DellaCroce
Perhaps but I couldn’t tell you how – sorry about that!
Lynn Ponciano
I know this sounds stupid but when you say “cool on a rack” do I take them out of the pan or place the whole pan on the rack?
Liz DellaCroce
Not stupid at all! I leave in the pan! :)
Nancy
Will these freeze?
Liz DellaCroce
Oh yes very freezer friendly!
Cheryl Zubel
These muffins look so good! Can they be frozen and if so, how long?
Liz DellaCroce
Yes they’re very freezer friendly – can freeze up to 3 months!
Liz
My family loves this recipe. I am always looking for new recipes to use almond flour to lower the carbs and increase protein. Could this recipe be modified to make zucchini nut muffins? If so what changes would you make?
Liz DellaCroce
Yes I’m sure. I can’t give you a recipe for that though since I’ve never done it. :)
Dorothy Joice
if using frozen blueberries should the baking time be increased
Liz DellaCroce
No. :) I use frozen all the time!
Emily
Sooo good! I replaced a 1/2 cup of the almond flour with 1/2 cup of oats to add more texture, and it turned out great! Thanks for the recipe!!
Liz DellaCroce
Good call Emily!!
Lina
Excellent love them!!
Liz DellaCroce
So glad to hear!
Emily
Do you need to have lemon zest?
Liz DellaCroce
Nope you can skip that! :)
Kimberley Bulger Ladd
You didn’t say how much olive oil!
Liz DellaCroce
It’s in the recipe I see it – 2 tablespoons. :) Do you see it?
deb LIebman
Excellent!
Saroja
I made it last night. It’s one of best recipes. I’ll make it again. I love the part there is no butter and sugar and gluten free. Came out nice and moist.
Liz DellaCroce
So glad you loved it!!
Rosemarie
This recipe was perfect with no dairy, gluten or sugar. The muffins were absolutely delicious AND moist, and I wanted you to know I appreciate your recipe very much! Well done!,
Liz DellaCroce
I’m so glad you loved it!
wendy clendening
These sound great! I’m wondering if substituting the blueberries and lemon for dried cherries and cinnamon with a little extra vanilla. I may have to give that a try too! Planning on subbing the olive oil for coconut too!
Liz DellaCroce
Sounds good to me!
Arianna
I made this recipe in a round cake tin instead of a muffin pan and used frozen Berries tossed with flour instead. Absolutely delicious! Will be making them again. Thank you!
Liz DellaCroce
What a GREAT idea Arianna!!
Miri
Hello! I stumbled across your recipe because I’ve absolutely fallen in love with almond flour for baking.
I’m just wondering if I could whip the egg whites to stiff peaks and then fold them in to the mix? I do that with my almond flour waffles and it makes them quite fluffy, but for muffins in the oven, is this a bit bizarre?
I would appreciate any advice, otherwise, I’m really looking forward to making these! :)
Liz DellaCroce
That’s a fabulous idea! please report back!
Shauna L. Howard
Hi Liz,
I just accepted a great job with a nonprofit in Los Angeles that starts in a week, so I’m treating myself to a few days of self-love & fun! I love to cook, so I looking for a great recipe that allows me to make lots of muffins to give to my friends that helped me during my unemployment. I was looking for a recipe for almond flour muffins: this one looks like a simple, yummy gluten-free muffin recipe that will allow me to substitute seasonal fruit and veggies all throughout the year!
I’ll take photos & share them online when they’re done – can’t wait to make them! Thank you!
Liz DellaCroce
I’m so glad you enjoyed them!!!
Alayne
The muffin could be a little sweeter. Maybe some banana?
Liz DellaCroce
Or drizzle with butter and honey to serve. :)
Margaret Ford
Haven’t tried your recipe yet, but do you refrigerate these or freeze them? They look terrific. I’ll have to try them. I’m on the Specified Carbohydrate diet for IBS.
Liz DellaCroce
Either – you can do either!
Lisa
Can I use dried blueberries?
Liz DellaCroce
YES!
Brittany Baisley
What could I use instead of honey?
Liz DellaCroce
Perhaps maple syrup?
Lynne
I’m excited to try these, but would like to substitute the eggs for something else. Have you tried either flaxseed or chia seeds instead of eggs? Maybe not in this particular recipe but another?
Liz DellaCroce
Yes it’s a great subsitute!
Lucy
I didn’t have any honey, so i used a 1/4 of brown sugar. Came out Delish!
Liz DellaCroce
Good to know!!
Lisa Blanchard
I love the look of this recipe, but would it be possible to incorporate flaxseed?
Liz DellaCroce
You could for sure! perhaps add a couple tablespoons?
Rebecca Burgess
So good! Just curious if they will freeze well?
Liz DellaCroce
Yes absolutely!
Galina
Hi. 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
This recipe doesn’t call for a blender. ;) Do you mean stand mixer? No worries just use a whisk!
Allison
Hello!
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
No but thats genius!
Angela
These 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
Oooo such a good idea!
Liz DellaCroce
That sounds amazing!
Karyl
I 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
I’m so glad you liked the Karyl!!
April
Perfect 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
So glad you enjoyed!
Amanda
I’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
Hi 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
Liz 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
That could definitely be part of it but I use frozen all the time and seems to work?
Cheri
I 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
Hmm that’s interesting Cheri. I’ve made these countless times and I’ve never run into that issue!
Heidi
Exact same problem here. They baked up really dark and flat on top and couldn’t see any of the blueberries. I followed the recipe exactly as written with one exception- used 3 whole eggs instead of 2 eggs and 2 whites. They looked nothing like the ones pictured. Tasted good, but presentation wise, looked like a bran muffin.
Liz DellaCroce
Hi Heidi! I make these all the time and they always turn out perfectly. Try them again following the directions and I bet they’ll work!! :)
Lacey
Totally forgot to rate!
Liz DellaCroce
Aww thank you!
Lacey
Amazing, 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
I’m so glad you loved them Lacey!
Kristy Spencer
Pleasantly 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
I’m so happy!! We love them too Kristy!
Minnie
Hi!
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
So glad you enjoyed them Minnie!!
ilayne
Made 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
I’m so glad you liked them!!!
Uyen
I 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
I’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
Hi 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
Ahhh that’s great news!!
Julia
I 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
Of course! Enjoy!
Connie
This 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
ahaha I’m s glad she liked them Connie!
Elizabeth J
Hi! 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
Mine was not runny at all. Did you make any substitutions?
Elizabeth
I did not. I wonder if the egg size might have made a difference?
Liz DellaCroce
Hmm I doubt that would be the case. So sorry I can’t help you further!
Bhel
I want to try this recipe but a bit confused with the first 2 eggs you mention. Are you referring to egg yolk?
Liz DellaCroce
2 whole eggs PLUS two egg whites. :)
Dana
Just 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
So 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
My five boys and husband said these were the best muffins I have ever made! Fantastic receipt!
Liz DellaCroce
OMG That makes me so happy!
Susan
I’ve got to try this recipe, but was wondering if could you add flaxseed to the batter and how much.
Liz DellaCroce
Totally!! You could add 2 tablespoons without it impacting the recipe.
Melissa Schaub
I am wondering if you used a regular sized or mini muffin tin for these, and did you measure the almond flour in a measuring cup by putting the flour in lightly or compacted? I’m curious because mine turned out with flat tops and golden brown. I usually have great success in baking, but not this time. Thanks for letting me know!
Liz DellaCroce
I used regular muffin tins and did not pack the almond flour. I hope that helps!
Eva
I just made these, and I substituted coconut oil instead of olive oil, and maple syrup instead of honey. They are delicious! Would it be possible to make carrot cake muffins, simply by using 1 cup of carrots instead? (And how would you prepare the carrots?) Other than berries, is there any other fruit to suggest for these muffins? These are defintiely going to be a staple for me now, because they’re so low in carbs but I feel like I’m eating dessert!! Thanks in advance for any suggestions, and thanks a lot for this recipe.
Liz DellaCroce
Yes you could try with shredded carrots as well as raspberries or diced bananas! Enjoy!
Angelia Eacret
Back to make these for a second time because we really enjoyed these!!! They seemed to be even better the next day, too. Thinking about sharing this recipe on my YouTube channel!
Liz DellaCroce
So happy you are enjoying them!
Rie
It turned really tasty muffin !!! My family really enjoyed it !
Thank you for sharing the recipe : )
Liz DellaCroce
I’m so glad you enjoyed them!!
Lorraine Brooks
I make these all the time! We love them !
Liz DellaCroce
That makes me so happy!!
Brittney
I made these for the first time. Fresh baked the flavor was amazing although they looked nothing like the picture and weren’t crispy on top. The next day they were horrible. I’m sure its something I did, I just don’t know what. What is the best way to store them to eat later? I left my in a container on the counter and they were sweating and soggy the next day.
Liz DellaCroce
Hi Brittney,
Shoot, I’m so sorry they didn’t work out for you! Did you make any Substitutions at all? We usually just leave ours on the counter wrapped in foil and they’re delicious the next day or if I’m packing in a lunch bag I wrap in plastic wrap. Let me know!!
Brittney
I’m sure it’s my baking skills. I’ll definitely be trying again though!
Ginny
Be sure to let them cool completely on a rack before sealing and storing them. It’s the trapped heat that makes baked goods soggy.
Liz DellaCroce
Great tip Ginny!
Rashida
MADE THEM as mini muffins, DELICIOUS!
I ADDEd 2 tbsp of a paleo baking mix to thicken up the almond flour batter (its a blend of teff, coconut and quinoa flour). Next time i will only use 2 tsps of lemon juice as it was a bit over powering. Ill also sift my almond flour next time as well.
I also omitted the egg whites and added in an extra egg instead. Lastly, i always use just removed from the freezer blueberries. They remain their integrity when i fold them in the batter and dont settle to The bottom of each muffin while baking. I also only used 1/2 cup of frozen wiild blueberries.
They rose nicely, i also think my addition of the paleo flour gave it a nice brown top.
This is tbe first time ive made almond flour muffins that were not heavy. They sprang back nicely and were moist inside as well.
Liz DellaCroce
I’m so glad you enjoyed them!!
Irina
I made few substitutions to this recipe and they turned absolutely moist and delicious. I used 1.5 cups of almond flour and 1/3 cup of oatmeal. Also, used 3 mashed ripped bananas and 1 tablespoon of honey. I think this recipe needs some extra moisture and bananas were just a perfect addition. Added 1 teaspoon of baking powder in addition to 1/2 teaspoon of baking soda. Instead of olive oil used 1 tablespoon of avocado oil. Used same measurement for Salt, vanilla, eggs, lemon juice and zest. I tossed blueberries in flour mixture, but few of them still sank to the bottom. I think next time I will just layer them. Batter, blueberries, batter and on the top bluberries.
Liz DellaCroce
Love your substitutions!! So glad you enjoyed!
Brenda
These look good and plan to bake the,m. I want to use the whole recipe with exception: Is there anything else that can be used besides the 2 egg whites? Thank you in advance.
Liz DellaCroce
Have you tried using a flax egg replacer?
Brenda
Thank you! Maybe I can try that next time. I just used 3 eggs and they are amazing! Gave your recipe to my daughter, too. Love these muffins!!
Liz DellaCroce
So happy to hear it Brenda!
Annette
Very Good thanks
Liz DellaCroce
So glad you enjoyed!
Liz CERCE
Made these littke rocks last week ! BAD ! Ive veen baking for 50+ years. I know how to bake. YOU wasted my organic blueberries ! I questioned the amt of baking soda. Among other things
Keep recipes like this to yourself.
Even my hens flipped them around B 4 deciding if they sould try them.
Liz DellaCroce
Hi Liz,
I’m so sorry you didn’t enjoy these muffins. I just made them a couple weeks ago so I know the recipe is correct. As always, they turned out light and fluffy with a delicious crunchy texture from the almond meal. By chance, did you make any substitutions to my recipe? Did you measure every ingredient? I’d love to help you brainstorm where you went wrong so that you can enjoy these delicious muffins! My 4 and 6 year old sons gobbled them right up. :) Let me know!!
Michelle
These are in my oven right now – and while I have no doubt that they’ll be amazing (and an awesome vehicle for butter), I have to comment on this particular thread and applaud you for it. I am an online recipe hound, and have never seen a comment go to such a personal level so quickly. Your response was SO kind. We need more of that. Thank you for this recipe, and for the reminder that kindness matters.
Liz DellaCroce
Aww thank you so much that’s really kind of you! I have a very strict policy in my eight years of blogging: I reply to every single comment. :) If they have the time to comment, I can make the time to reply. Thank you again Michelle you made my day!
Sashanna Caldwell
I have never made low carb muffins before because of generally bad reviews. These looked so good though that I had to try them. They we’re mind blowing! We used a little less honey and had no blueberries so we used diced peaches. They are one of the best muffins I have ever had. They are going to replace all traditional ones in our diet. I can actually get excited about my son eating them because of all the protein.
Liz DellaCroce
I’m so glad you enjoyed them!!!! We love them too!! My kids do too!
Natalie
Can I use oat flour instead of almond four for this recipe?
Liz DellaCroce
YES!
Kaitlyn Roesler
Can you use coconut oil instead of olive oil ?
Liz DellaCroce
Absolutely!
Cynthia Brown
These are the best flourless muffins I’ve tried, and the first ones I’ll make again. Thank you! I left out the honey and used a little Swerve instead and they were fine.
Liz DellaCroce
Oh I’m so glad you enjoy them!!
Versha
How much swerve did you use?
Liz DellaCroce
I don’t know what swerve is?
Versha
Swerve is Erythritol ( Erythritol is made by fermenting glucose with Moniliella pollinis, a natural microorganism. It also naturally occurs in many fruits and vegetables like melons, grapes and asparagus. Erythritol is classified by the FDA as a zero-calorie, 4-carbon sugar alcohol that does not affect blood glucose.)
I made your muffins as per your instructions and they turned out great. I wanted it a tad bit sweeter so I will try with erythritol next time.
Thanks for a great recipe!
Maryann
These are very good – LOVE THEM!. I normally don’t eat muffins, but I wanted to use some frozen blueberries and almond flour I had. Thanks for sharing.
Liz DellaCroce
I’m so glad you enjoyed them!!!
Maggie Castillo
Hi, can i use enjoy life chocolate chip instead the blueberries and omit the lemon juice?
Liz DellaCroce
YES!!!!!
Nancy Robinson
I have made your almond flour blueberry muffins twice now and absolutely love them!! I plan to make them many more times! I have one questions. The blueberries always fall to the bottom. Am I doing something wrong or is that just what happens? Thanks for your help! Love your recipes!
Liz DellaCroce
Oh Nancy I’m so glad you enjoy them!! One tip for the blueberries is to toss them in flour before adding to the batter. That might help!! Enjoy!
Gloria
I can only use stevia as a sweetener but it’s in powder form. How do I substitute it into the recipe?
Liz DellaCroce
I’ve never baked with stevia – sorry I can’t help you further!
Ozma
Can I use almond flour blanched? And how much? and what amount?
Liz DellaCroce
I’m afraid I’ve never worked with blanched almond flour – sorry!
The Recovering Freelancer
To answer Ozma’s question, I just made these for Easter using blanched almond flour (and frozen blueberries) and they were a hit! I added a couple capfuls of lemon extract because I like things EXTRA lemony, and also sprinkled a little sugar on top before baking. I wish I had made more, because they disappeared very quickly. :) Thanks for the recipe!
Liz DellaCroce
I’m so glad you enjoyed them!!!
Ginny
I used blanched almond flour. They turned out moist and delicious! I made them in a 24 count mini muffin pan and baked them for less time. I’ll only use this recipe from now on. I can’t believe such a healthy muffin tastes so good!
Liz DellaCroce
So glad you enjoyed them!!
Nancy Lindland
Wondering if I can use frozen blueberries in this recipe.
Liz DellaCroce
Yes absolutely!
Me
How can I make these without lemon zest or juice? Is it ok to eliminate them from the recipe?
Liz DellaCroce
Yes you can eliminate!!
Felicia
Looking forward to trying this! Does anyone happen to know if these freeze well?
Liz DellaCroce
They freeze great!
Christa
YAY! These turned out perfect! I used saskatoon berries picked fresh off our bushes and added a streusel topping that I usually use on muffins. These are moist and fluffy and taste SO good! I will be baking with almond flour all the time now! Thank you!
Liz DellaCroce
I’m so happy you enjoyed them!! Yay!
Gina
AMAZING! This was my first time using almond flour, I’m trying to do low carb high fat. I was skeptical about these because my batter came out a little thick (I didn’t use lemon juice or zest) but they came out SO YUMMY. And the kids are eating them (score!) I’m going to be addicted to these! Thank you much!!!
Liz DellaCroce
I’m so happy to hear you enjoyed them!!!!! Let me know if you try any others!
Holli
I can’t have honey. Do you think I could substitute sugarfree syrup? or maybe swerve erythitol? I don’t know, but the rest of the recipe sounds so yummy, love that olive oil is in there too.
Liz DellaCroce
Hmm… maybe brown rice syrup? or Maple syrup?
Howard Gofstein
You can use imitation sugar-free honey
monika
I made these muffins yesterday and will probably bake another batch today!!! they are absolutely delish. Thank you very much for this recipe!
Natalie
They’re in the oven now, look and smell great! Thanks for sharing your recipe, it was very helpful to me, a beginner when it comes to almond flour. I can’t wait to eat a muffin for only 5.6 carbs and one that contains 10% of my daily protein!! Really a marvel.
Liz DellaCroce
Can’t wait to hear how they turned out!!
Amy
Thank you so much for including the carbs per muffin!! I am going to make these for my Type 1 diabetic son and that info is very helpful!
The Lemon Bowl
I’m so glad you found it helpful!! We love Ezekiel bread becuase it’s made with sprouted grains instead of wheat flour. Yum!
EA-The Spicy RD
Yum-o! I love baking with almond flour, because it tastes delish and makes everything so moist. Well done, and your little taste tester is adorable :-)
The Lemon Bowl
Thank you so much!! You’re right – I was surprised by how moist they made everything!!
JulieD
These look fantastic and so easy to make!
The Lemon Bowl
They were so easy and so light and moist! Give them a try!
Rachel Cooks
They look great! Love that picture of your little man :)
The Lemon Bowl
Thank you friend! He loved them!
Sylvia
I am copying this recipe to make some, however, the 2nd and 3rd ingredients listed don’t seem right. Second ingredient is 1/2 tsp. of baking soda, followed by 1/8 tsp. of salt. Should the baking soda have been baking powder instead? Seems redundant to put both baking soda and salt.
Thank you.
Liz DellaCroce
Nope it’s correct as is. Enjoy!