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 GF 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 12 month old has eaten three of them in the past 24 hours and I’m right there with him. It’s a good thing they are so healthy!
Almond Flour Blueberry Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Light, nutty and moist - these gluten free muffins will have you coming back for more!
Course:
Breakfast
Servings: 12 muffins
Calories: 142 kcal
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. 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
Calories 142
Calories from Fat 107
% Daily Value*
Total Fat 11.9g
18%
Saturated Fat 1g
5%
Polyunsaturated Fat 10.9g
Cholesterol 15mg
5%
Sodium 99mg
4%
Total Carbohydrates 5.6g
2%
Dietary Fiber 2.3g
9%
Sugars 1.7g
Protein 5.2g
10%
* Percent Daily Values are based on a 2000 calorie diet.
Nancy Robinson
I have made your almond flour blueberry muffins twice now and absolutely love them!! I plan to make them many more times! I have one questions. The blueberries always fall to the bottom. Am I doing something wrong or is that just what happens? Thanks for your help! Love your recipes!
Liz DellaCroce
Oh Nancy I’m so glad you enjoy them!! One tip for the blueberries is to toss them in flour before adding to the batter. That might help!! Enjoy!
Gloria
I can only use stevia as a sweetener but it’s in powder form. How do I substitute it into the recipe?
Liz DellaCroce
I’ve never baked with stevia – sorry I can’t help you further!
Ozma
Can I use almond flour blanched? And how much? and what amount?
Liz DellaCroce
I’m afraid I’ve never worked with blanched almond flour – sorry!
The Recovering Freelancer
To answer Ozma’s question, I just made these for Easter using blanched almond flour (and frozen blueberries) and they were a hit! I added a couple capfuls of lemon extract because I like things EXTRA lemony, and also sprinkled a little sugar on top before baking. I wish I had made more, because they disappeared very quickly. :) Thanks for the recipe!
Liz DellaCroce
I’m so glad you enjoyed them!!!
Nancy Lindland
Wondering if I can use frozen blueberries in this recipe.
Liz DellaCroce
Yes absolutely!
Me
How can I make these without lemon zest or juice? Is it ok to eliminate them from the recipe?
Liz DellaCroce
Yes you can eliminate!!
Felicia
Looking forward to trying this! Does anyone happen to know if these freeze well?
Liz DellaCroce
They freeze great!
Christa
YAY! These turned out perfect! I used saskatoon berries picked fresh off our bushes and added a streusel topping that I usually use on muffins. These are moist and fluffy and taste SO good! I will be baking with almond flour all the time now! Thank you!
Liz DellaCroce
I’m so happy you enjoyed them!! Yay!
Gina
AMAZING! This was my first time using almond flour, I’m trying to do low carb high fat. I was skeptical about these because my batter came out a little thick (I didn’t use lemon juice or zest) but they came out SO YUMMY. And the kids are eating them (score!) I’m going to be addicted to these! Thank you much!!!
Liz DellaCroce
I’m so happy to hear you enjoyed them!!!!! Let me know if you try any others!
Holli
I can’t have honey. Do you think I could substitute sugarfree syrup? or maybe swerve erythitol? I don’t know, but the rest of the recipe sounds so yummy, love that olive oil is in there too.
Liz DellaCroce
Hmm… maybe brown rice syrup? or Maple syrup?
Howard Gofstein
You can use imitation sugar-free honey
monika
I made these muffins yesterday and will probably bake another batch today!!! they are absolutely delish. Thank you very much for this recipe!
Natalie
They’re in the oven now, look and smell great! Thanks for sharing your recipe, it was very helpful to me, a beginner when it comes to almond flour. I can’t wait to eat a muffin for only 5.6 carbs and one that contains 10% of my daily protein!! Really a marvel.
Liz DellaCroce
Can’t wait to hear how they turned out!!
Amy
Thank you so much for including the carbs per muffin!! I am going to make these for my Type 1 diabetic son and that info is very helpful!
The Lemon Bowl
I’m so glad you found it helpful!! We love Ezekiel bread becuase it’s made with sprouted grains instead of wheat flour. Yum!
EA-The Spicy RD
Yum-o! I love baking with almond flour, because it tastes delish and makes everything so moist. Well done, and your little taste tester is adorable :-)
The Lemon Bowl
Thank you so much!! You’re right – I was surprised by how moist they made everything!!
JulieD
These look fantastic and so easy to make!
The Lemon Bowl
They were so easy and so light and moist! Give them a try!
Rachel Cooks
They look great! Love that picture of your little man :)
The Lemon Bowl
Thank you friend! He loved them!
Sylvia
I am copying this recipe to make some, however, the 2nd and 3rd ingredients listed don’t seem right. Second ingredient is 1/2 tsp. of baking soda, followed by 1/8 tsp. of salt. Should the baking soda have been baking powder instead? Seems redundant to put both baking soda and salt.
Thank you.
Liz DellaCroce
Nope it’s correct as is. Enjoy!