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.
Why is Almond flour good?
- 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!)
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!
Keto muffins option:
You can also make these keto-friendly by using two dropper full‘s of Stevia instead of honey.
Frequently Asked Questions:
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.
Regular or mini– it doesn’t matter.
Yes! You could add 1-2 tablespoons.
These muffins work best with any type of berry– fresh or frozen.
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.
Video
Nutrition
Want more mouth-watering gluten-free recipes? Head over to my Pinterest board!
Valerie
Magically I found myself with a bag of almond flour and googled ways to use this! Bought a bag of frozen blueberries and these are absolutely amazing! Soft in texture and delicate with tons of blueberry flavor I did however omit the lemon and still amazing!
Liz DellaCroce
Oh i’m so glad to hear it!
Deborah
hey if using frozen berries do i need to thaw them in advance? Thx
Liz DellaCroce
Nope no need to! Enjoy!!
Alessia
So good! I started the Candida diet and have been CRAVING something other than veggies and meat. This hit the spot. I subbed the coconut oil for olive oil and used stevia. Thanks for the recipe !
Liz DellaCroce
Oh perfect enjoy!!
Kristan
Super tasty, great texture. I substituted monkfruit for the honey to make them even more low carb – worked great! I used blackberries which I mashed a little with cinnamon and a little brown sugar.
Liz DellaCroce
I’m so glad you enjoyed!!!!
Joko Gilbert
I like butter. 2 TBS instead of 2 TBS olive oil? Same for sugar instead of honey? Thank you🌸
Liz DellaCroce
I’ve never tried it but try and report back!
Ina
My first time baking with almond flour, I was pleasantly surprised of the result. They turned out pretty good. I used coconut oil instead of olive oil and thing I’ll put less blueberries next time.
Liz DellaCroce
Im so glad you enjoyed!
Shelley
These are so good! Made mine mini, perfect for a light snack.🙂 thanks for the recipe!
Liz DellaCroce
Perfect!
Jessica Van Kipp
Why the egg whites and not more whole eggs?
Liz DellaCroce
You can swap the egg whites for one whole egg! I just like the texture of the whites.
Deborah
Hey
Are almond meal and flour interchangeable here?
Can I use oat flour instead? What quantities? Need to adjust other stuff in thé recipe then?
How can i increase protein content? Like how can i use a vanilla protein powder here?
What size diameter and height are your muffin wells ?
Liz DellaCroce
Hey Deborah – you can use any flour you wish! Not sure on the protein powder as I’ve never tried that but report back! My muffins were filled with 1/3 cup of batter. I didn’t measure the height.
Melissa
Yes you can! I just used the same amount that’s listed for honey and they tasted great!
Liz DellaCroce
Oh that’s fantastic!! So glad to hear!
Kristy
How long do I bake if I’m making mini muffins?
Liz DellaCroce
Check them after 7 minutes then go until toothpick comes out clean!