Light, nutty and moist – these gluten-free blueberry muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast!
Recently, I decided to create my first ever gluten-free muffin recipe. Personally, I don’t follow a strict gluten-free diet. However, I have been intrigued by almond flour for quite a while. As I’ve researched, I’ve learned that it just so happens to be the ideal wheat alternative for baking. This knowledge sparked a baking frenzy as I created not only these Almond Flour Blueberry Muffins but also Almond Flour Banana Nut Muffins, Gluten-Free Pumpkin Pancakes, and Gluten-Free Blueberry Oatmeal Bread. The conclusion? I love almond flour!
Jump to:
Why 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!)
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! In fact, my boys eat these by the fistful, and I’m right there with them. It’s a good thing they’re so healthy!
Even better, these almond flour muffins are so easy to make. Made like traditional muffins, these come together by combining wet and dry ingredients in separate bowls. Then, all you have to do is combine the two in your stand mixer, add the batter to your muffin tin, and bake for about 25 minutes.
Pro-tip: double the batch and freeze leftovers for easy breakfasts or snacks.
Keto option:
In order to make these muffins keto-friendly, replace the honey with two droppers worth of Stevia.
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. White flour is processed meaning much of the naturally occurring nutrients have been removed.
Learn more about the health benefits of almond flour here.
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!
Wendy
I had the same issue as the commenter from 7/10/21! This mixture is so dry it looks like cookie dough! And the flavor is so sour too! Not sure what I did wrong either::.I even had my sister do the recipe with me so we made sure we didn’t miss anything
Liz DellaCroce
Hi Wendy! So sorry this didn’t work for you! We’ve had millions of people makes these and LOVE them (myself included!!) I would love to help brainstorm how to make these work for you next time. Hmm… were your blueberries ripe/sweet? I’ve never had any experience with the recipe being sour. Also the batter shouldn’t look like cookie dough – there’s not enough flour for that. Did you use almond meal? Let me know! Again so sorry!
KJ
Love this recipe, but we’re kind of small. I did add a bit “extra”: 2 tablespoons of roasted flax seeds (I like some crunch), 1:1 sugar-free maple syrup instead of honey and added about 1/4 dark chocolate chips to half the batch for an extra boost. Although they were smallish, they still came out tasty & filling.
Liz DellaCroce
Yes these are “right sized” muffins not the giant bakery style. I’m glad you enjoyed!!
Julie
I’ve tried this recipe twice and did not come out creamy it’s lumpy. The taste is okay the texture no. Seems like it needs milk or something.
Liz DellaCroce
Hi Julie! So sorry this didn’t turn out for you. I make these often so I know the recipe works – did you happen to swap out anything?
Julie
I followed the recipe exactly. Measured mixed and everything. I didn’t change the recipe at all.
Liz DellaCroce
Wish I could tell you what didn’t work! I’ve made these so many times I lost count. So sorry Julie.
Jaklin Orlowski
Made these this morning with the below modifications, with excellent results with both flavor and texture. Not too sweet, with light and fluffy texture.
Modifications:
1) Used agave syrup in place of honey;
2) Used 6 Tbsp of egg white liquid instead of egg whites from 2 eggs;
3) Omitted olive oil.
Thanks for this recipe Liz. 🤗
Liz DellaCroce
So glad you loved these muffins Jaklin!!
Joy
I made this recipe and put it in a loaf pan. I changed the temperature to 325 and baked it for 45 minutes!!! Perfect!!!
Liz DellaCroce
So glad it turned out well!
Ren
Hi! Excited to try these, but I’m unfortunately allergic to honey! I’m also on the keto diet.
I don’t know much about baking, do you have any recommended substitutes for the honey, that is sugar free, but would have the same binding ability or high flavor?
I would really appreciate any suggestions you could offer!
Liz DellaCroce
Hi Ren – I’ve never made this without honey so I can’t in good faith make any alternative recommendations. If you try something else and it works please let us know!
Linda
I made these twice and they were great! But the recipe only made 10 vs 12 muffins the first time. So the second time I packed the almond meal when I measured it. This time it made 11. Hm! Also, in the photographs accompanying the recipe, I see that the dough is very thick and almost lumpy. My dough was much less so, even when I packed the meal. Don’t know why that would be! The only places I varied at all from the recipe were that (1) I substituted 1/8 cup sugar plus 3/16 cup maple syrup for the honey, and (2) as I don’t have an electric whisk, I whisked by hand. The recipe said to whisk until fully blended, so I didn’t leave any lumps: correct? Perhaps the humidity in the air makes a difference? (It’s been humid here in Toronto lately.) Any thoughts??
Thanks, Linda
Liz DellaCroce
Hi Linda! Replacing the honey for sugar and maple syrup will change the amount of batter. And yes if you’re not using an electric mix that may result in lumps. I haven’t noticed the humidity impact it personally but not to say that couldnt happen!
Keneesha
These were sooo good! Believe it or not…..I don’t like cake, BUT I love to bake. I tried this recipe because whole wheat flour was really hard to work with. I did make some changes; replaced honey with some dates purée (approx. 5 dates because dates are already really sweet), took out the oil, lemon juice/zest. The end result was just beautiful! I’ve never baked with almond flour before, but since it was lying in my pantry, I gave it a shot. The almond flour makes the texture sooo soft and delicious. This was the best baked good that I’ve EVER made. This is a must-bake! Thank you so much! 😊
Also, I was wondering if I could replace almond flour with whole-wheat. Please let me know if I can, thanks!
Liz DellaCroce
I’m so glad you enjoyed these!!! I love it with almond flour too! I’ve never tried with whole wheat flour but I don’t see why not. May be a bit too dry though.
Vesna Guli
I tried them with stevia instead of honey and they had that eggish taste, although the consistency was good.
Maybe I’ll try adding some “stronger” flavors :)
Liz DellaCroce
Yea I think the honey flavor helps with that.
Molly
Hi,
I substituted xylitol instead of honey and they came out delicious!!! Thank you!
Liz DellaCroce
So glad to hear that Molly!!
Charu Mehrotra
Can I add chocolate chips instead of berries ( my kids don’t like berries)?
Liz DellaCroce
Yes for sure!!
Shelley S.
Just found your blueberry muffin recipe and can’t wait to try it! Not a fan of stevia; can I use liquid allulose instead of honey? If so, how much should I add? Thank you!
Liz DellaCroce
I’ve never made these with anything other than honey but let us know if you have luck!
Sally
HI! This was a wonderful recipe. I served them to guests today, and they really enjoyed them. I didn’t have lemon zest, but I did everything else exactly as stated.
Liz DellaCroce
I’m so glad you loved it Sally! I’m sure it was great even without the zest!
Anna Anousos
Tried these muffins today. They are wonderful! Thank you for the great recipe!
Liz DellaCroce
So glad you enjoyed!!
Rosey Goodman
Ok, have a change up here that is successful….add in one half cup of hemp hearts, one half cup of flax seeds, 3 tablespoons of yogurt and add five minutes to the baking time….not convection setting. I like that this recipe is not gimmicky and not super sweet.
Liz DellaCroce
Oooo that sounds amazing!!
Rosey Goodman
It worked out great…and the yogurt gave it that little taste oomph….
Liz DellaCroce
So glad you enjoyed it!
Evie Wilson
Hello, I have never used almond flour, I did buy one bag to try. When you exchange and use hemp hearts, flax seeds and yogurt. What are you leaving out of the recipe?
Liz DellaCroce
Hi Evie – I’m not understanding your question I’m sorry. I don’t use hemp or flax or yogurt in these.
Gina
I made these for the first time and they were so good! I can’t wait to have them for breakfast. Thanks for the recipe!
Liz DellaCroce
I’m so glad to hear you enjoyed them Gina!
Kirti
Thank you, Liz! I tried this recipe today and it came out delicious. Halved all the ingredients and got 6 perfect muffins, swapped out olive oil with ghee for a rich flavor and, added sliced almonds on the top along with the extra berries for an added crunch. (Soaked almonds in water for 30 mins, skinned and sliced at the time of baking)
Liz DellaCroce
So glad you enjoyed these!!!
Joy
I love these muffins. Could I turn this recipe into a loaf pan?
Liz DellaCroce
I haven’t, but you definitely could! To bake in a 9×5 bread pan, I would lower the temp to 325 and bake for at least 45 minutes. Let me know how it turns out!