Light, nutty and moist – these gluten free blueberry muffins taste amazing and are high in protein and low carb. Perfect for a 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 awhile which just so happens to be the ideal wheat alternative for baking.
What health benefits does Almond flour have?
- 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!)
What’s the difference between regular flour and almond flour?
- Almond flour is gluten free. Regular flour is not
- Almond flour is loaded in fiber
- Almond flour retains many of it’s nutrients. Because white flour is processed the natural nutrients have been removed.
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!
Recipe Questions:
Do you use regular muffin tins or mini?
Regular
Should the almond flour be compacted?
No
Could I incorporate flax seed into these muffins?
Yes! You could add a 1-2 tablespoons.
No fork required.
Almond Flour Blueberry Muffins
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.
Want more mouth watering gluten free recipes? Head over to my Pinterest board!
Will these freeze?
Oh yes very freezer friendly!
These muffins look so good! Can they be frozen and if so, how long?
Yes they’re very freezer friendly – can freeze up to 3 months!
My family loves this recipe. I am always looking for new recipes to use almond flour to lower the carbs and increase protein. Could this recipe be modified to make zucchini nut muffins? If so what changes would you make?
Yes I’m sure. I can’t give you a recipe for that though since I’ve never done it. :)
if using frozen blueberries should the baking time be increased
No. :) I use frozen all the time!
Sooo good! I replaced a 1/2 cup of the almond flour with 1/2 cup of oats to add more texture, and it turned out great! Thanks for the recipe!!
Good call Emily!!
Excellent love them!!
So glad to hear!
Do you need to have lemon zest?
Nope you can skip that! :)
You didn’t say how much olive oil!
It’s in the recipe I see it – 2 tablespoons. :) Do you see it?
Excellent!