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Almond Flour Berry Muffins

Liz DellaCroce Avatar

LIZ DELLA CROCE

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Light, nutty, and moist – these gluten-free almond flour berry muffins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!

Grabbing an almond flour berry muffin.

Personally, I don’t follow a strict gluten-free diet. However, I have always believed in eating things in moderation as well as making foods accessible to all diets! With that in mind, I use almond flour in quite a few of my recipes, including these delicious Almond Flour Berry Muffins! Gluten-free and dairy-free, if you’re looking for a moist, nutty, and fluffy muffin that won’t go straight to your hips, this one is for you!

Ingredients

  • Almond flour: Adds a sweet, nutty taste and because it’s made from almonds, it’s a healthier alternative to regular flour and ideal for gluten-free diets.
  • Baking soda: Leavens and produces bubbles, allowing muffins to rise.
  • Eggs: Acts as a binder, giving strength to these muffins.
  • Egg whites: Leavens and helps make these muffins lighter and airier.
  • Honey: Adds additional moisture to these muffins and serves as a fantastic natural sweetener.
  • Lemon juice: Adds a bright flavor that pairs wonderfully with berries, especially blueberries!
  • Lemon zest: Adds intense tangy, citrusy flavor.
  • Olive oil: A heart healthy fat that helps to bind the ingredients and bake evenly.
  • Berries: I love blueberries for this recipe, but you can get creative and fold in a different type of berry, like strawberries or raspberries.
  • Vanilla extract: Adds sweetness and enhances all of the other flavors.

How to Make Almond Flour Berry Muffins

Start you Almond Flour Berry Muffins by whisking your almond flour, baking soda, and salt in a medium bowl.

Then in a stand mixer with the whisk attachment, beat together the separated eggs and egg whites.

Then add in the vanilla and extra virgin olive oil.

As well as the honey.

Next, zest a lemon and add to the mixer. If you don’t have a zester, a grater, paring knife or vegetable peeler will also do the job.

After zesting the lemon, juice it! Add the juice and turn up the mixer speed.

While the mixer is on, slowly add the dry ingredients into the wet ingredients until it’s fully mixed.

Then with the mixer on its slowest setting, or with a spatula, fold in your berry of choice. Depending on what I have, I’ll use fresh or frozen blueberries.

The final step, use a cookie scoop or a large spoon to drop the mixture evenly into an oiled and lined muffin pan. You should have enough batter for 12 muffins or 24 mini muffins.

Almond flour blueberry muffins.

Then throw them in the oven at 350 for about 25 minutes. Once the muffins are done, take them out of the oven to let cool on a cooling rack, and enjoy your Almond Flour Blueberry Muffins!

Frequently Asked Questions:

How do you keep berries from sinking in muffins?

You could try coating your berries in flour before folding them into your batter, or make sure you don’t overmix the berries into the batter.

Which flour makes the fluffiest muffins?

Cake-flour makes very fluffy and spongy muffins- almost more like cupcakes!

How long will almond flour muffins last for?

They will last up to one week when stored in an airtight container at room temperature or in the fridge. To freeze, place muffins in a freezer bag for up to 6 months. 
Almond flour berry muffins.

More Muffins

Eat It, Like It, Share It!

Did you try this muffin recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz and son enjoying almond flour berry muffins.

These Almond Flour Berry Muffins are a favorite in my household, especially with my kids, and they’ll soon become a favorite in your home as well.

No fork required.

Almond Flour Berry Muffins

4.55 stars average
Lightly sweetened and naturally gluten free, these almond flour berry muffins are moist, nutty and bursting with juicy berries. Perfect for using any fresh or frozen berry, this easy gluten free muffin recipe makes a perfect high protein, portable breakfast, snack or dessert recipe!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
CourseBaked Goods, Breakfast
Serves12 muffins

Ingredients
 
 

  • 2 cup almond meal or flour
  • ½ teaspoon baking soda
  • teaspoon salt
  • 2 eggs
  • 2 egg whites
  • ¼ cup honey
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 cup blueberries fresh or frozen

Instructions
 

  1. Pre-heat oven to 350 and line 12 muffin tins with baking cups.
  2. In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
    2 cup almond meal or flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt
  3. 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.
    2 eggs, 2 egg whites, 1/4 cup honey, 2 tablespoons extra virgin olive oil, 1 teaspoon vanilla, 1 teaspoon lemon zest, 2 tablespoons lemon juice
  4. Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
  5. Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
    1 cup blueberries
  6. Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
  7. Bake for 25 minutes then let cool on a cooling rack.

Nutrition

Serving: 1muffinCalories: 168kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 1gCholesterol: 27mgSodium: 89mgPotassium: 28mgFiber: 2gSugar: 7gVitamin A: 45IUVitamin C: 1.5mgCalcium: 44mgIron: 0.9mg

Have you tried this?

Let us know how it was!

4.55 from 118 votes

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437 responses to “Almond Flour Berry Muffins”

  1. Erica Avatar
    Erica

    This was very good! I didn’t have a lemon so I subbed with a mandarin.

  2. joan.debono@rogers.com Avatar
    joan.debono@rogers.com

    Taste moist and sweet

  3. Chrissy Avatar
    Chrissy

    Have made these several times, such a great go to healthy delicious muffin!

  4. Human Person Avatar
    Human Person

    Turned out great! They made 9 muffins but I skipped some ingredients and changed stuff around. I don’t always love the way almond flour changes the taste of baked goods but this really worked for me. I used chopped up cherries I stored from the summer instead of blueberries. Thank you!

  5. Jill Avatar
    Jill

    I halved the mixture. They turned out quite light, was surprised. Beating the wet mixture well could be important as the eggs are the levening. Next time I’ll beat the whites separately and fold in. It could make them less dense. Thankyou

  6. Rosanna Avatar
    Rosanna

    Really loved this recipe especially since it is not easy to find recipes that are gluten free

  7. Pat Avatar
    Pat

    Just made them. They are tasty and light! Didn’t tell husband they were healthy! Next time will make sure the batter is evenly distributed into 12 as they did run over the sides with 11 made. They kinda sunk in the middle. All in all it is a solid recipe

  8. Franca Avatar
    Franca

    Made these with blueberries. Very light and fluffy, not heavy as with butter/flour base. New go-to recipe!!

  9. Joy G Avatar
    Joy G

    Taste ok and held together. But barely made 8 in a regular muffin tin. 16 min at 350 was plenty. I’ll keep looking for a go-to almond flour muffin recipe.

  10. Crystal Avatar
    Crystal

    I’m eager to try your recipe. Wondering if these would freeze well though? I only eat one a day and don’t want them to spoil before I can eat them.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes these freeze great! And will reheat easy in the microwave or defrosting overnight in the fridge!