Light, nutty and moist – these gluten free muffins will have you coming back for more!
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 awhile which just so happens to be the ideal wheat alternative for baking.
Added bonus?
Almond flour is loaded in health benefits!
- 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!
No fork required.
Almond Flour Blueberry Muffins
Light, nutty and moist - these gluten free muffins will have you coming back for more!
Print RatePrep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 168kcal
Ingredients
- 2 cup almond meal or flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 2 egg whites
- 1/4 cup honey
- 2 tablespoons 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. Should be enough for 12 muffins.
- Bake for 25 minutes then let cool on cooling rack.
Nutrition Facts
Almond Flour Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 168 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 89mg 4%
Potassium 28mg 1%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 5g 10%
Vitamin A 0.9%
Vitamin C 1.8%
Calcium 4.4%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to see it and have you share! Tag me at @thelemonbowl on Instagram using the hashtag #thelemonbowl!
Want more mouth watering gluten free recipes? Head over to my Pinterest board!
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?
No but thats genius!
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!!
Oooo such a good idea!
That sounds amazing!
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!
I’m so glad you liked the Karyl!!
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!
So glad you enjoyed!
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.
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!
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.
That could definitely be part of it but I use frozen all the time and seems to work?
Totally forgot to rate!
Aww thank you!
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.
I’m so glad you loved them Lacey!
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
I’m so happy!! We love them too Kristy!
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
So glad you enjoyed them Minnie!!
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!
I’m so glad you liked them!!!
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?
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.
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!
Ahhh that’s great news!!
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.
Of course! Enjoy!
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…
ahaha I’m s glad she liked them Connie!
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. :)
Mine was not runny at all. Did you make any substitutions?
I did not. I wonder if the egg size might have made a difference?
Hmm I doubt that would be the case. So sorry I can’t help you further!
I want to try this recipe but a bit confused with the first 2 eggs you mention. Are you referring to egg yolk?
2 whole eggs PLUS two egg whites. :)
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.
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!!!
My five boys and husband said these were the best muffins I have ever made! Fantastic receipt!
OMG That makes me so happy!
I’ve got to try this recipe, but was wondering if could you add flaxseed to the batter and how much.
Totally!! You could add 2 tablespoons without it impacting the recipe.