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!
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! 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: 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 eggs and egg whites.
Then add in the honey and extra virgin olive oil.
As well as the vanilla.
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 until it’s fully mixed. Then with the mixer on its slowest setting, fold in your berry of choice.
As a last 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 mixture for 12 muffins or 24 mini 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 Berry 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.
Does almond flour bake the same way as regular flour?
The only noticeable difference in how they bake is that almond flour tends to bake a little bit quicker.
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.
More Muffins
- Lemon Blueberry Oatmeal Muffins
- Maple Oatmeal Muffins
- Pumpkin Chocolate Chip Muffins
- Almond Flour Banana Nut Muffins
- Pumpkin Applesauce Muffins
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.
These Almond Flour Berry Muffins are a favorite in my household, especially with my kids, and they’lll soon become a favorite in your home as well.
No fork required.
Almond Flour Berry Muffins
Ingredients
- 2 cup almond meal or flour
- ½ teaspoon baking soda
- ⅛ 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 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. It should be enough for 12 muffins.
- Bake for 25 minutes then let cool on a cooling rack.
Recipe Video
Nutrition
Want more mouth-watering gluten-free recipes? Head over to my Pinterest board!
I’ve made these muffins on several occasions, strictly following the recipe, and they have always turned out perfectly. I am wondering whether I can substitute flax seed eggs for the eggs in this recipe without any other modifications for a vegan version.
I’ve never tried it, but if they bind like real eggs I don’t see why not!
The first time I used almond flour I made these cookies from recipe on the bag they came out good just a lil too sweet from the cranberries. Then I made these mini muffins called,”Financier/ French Almond Cake” it came out perfect, was simple and delicious. It only used 3 tablespoons of butter or coconut oil. It was airy and very tasty. I’m sad that I wasted 2 cups of almond flour on these “biscuits” I think I have enough to make those “Fanciers” again!
Worked out perfectly, and super delicious. Only change I made was to add a splash of almond extract and cinnamon.
Forgot to add to my comment mine came out looking just like the picture Did not fall apart or anything like that and peeled nicely from the muffin liners.
Everyone loved these yummy muffins. Three friends and myself all thought they were delish. I changed the recipe slightly in that I added two cups of berries. Also didnt have a whisk attachment so used the regular beaters on medium. Baked them 5 minutes less than recommended time. My oven runs hot. I used the almond meal from Trader Joe’s.
I just made these, and they turned out wonderful. I followed your recipe exactly, and they taste delicious. Thank you for this recipe!
I almost doubled the batch and rescinded I better treat the recipie first to see how I liked it.
The batter looked like cornmeal and I was sceptical. I followed the recipe to spec and my muffins fell apart. Such a waste of ingredients. I personally don’t think a good almond flour muffin exists. Not at all like in the picture. So not happy.
350 degrees and 25 min too long and too hot. The muffins burnt, and I have an accurate oven. I would say 18 min max and 300 next time
Hi! Loved the recipe. Taste is great but my muffins fell apart when I tried to take them out of the muffin tin (silicon muffin pan).
They definitely seemed cooked through. Any idea?
Did you use cooking spray?
I just finally finished these, I must say I liked that they weren’t too sweet, not enough salt, so I sprinkled over after they came out. I’d call these scones or biscuits because they were dry, hard and stuck in my minivan… lots of scraping & soaking!!! The heat was too high & the time should be 16-18 minutes max. I laid the last three as biscuits on oiled foiled pan they still stuck to it… Never make again!!!!!! Horrible just horrible!!!!!
Hi Liz,
Thanks for this recipe. They are in the oven now and I’m not sure I did it right. I tried to watch the video but there were two ads in the first 30 seconds, and then the video went on to another recipe. I think you may have a bug there.
Was I supposed to whisk the wet ingredients until the eggs were fluffy? It seems like my batter was runnier than your photos.
I am still hoping for yummy muffins :)
Thanks,
Allison
hi. can’t wait to try these. Quick question: I see EVOO is listed in the Ingredients but not in the Instructions. Can it be omitted ?
It’s included in step #3 of the instructions. I wouldn’t omit it, unless you replaced that liquid with something else.