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Light, nutty and moist – these gluten-free almond flour 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!
Why Almond Flour?
Almond flour is made from ground, sweet almonds. Want to know the best part about almond flour besides its sweet taste? It’s low-carb, full of nutrients and perfect for gluten-free and grain-free recipes. In these delicious almond flour raspberry muffins, nutty almond flavor pairs with tart and tasty fresh raspberries.
- 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!)
Ingredients in Almond Flour Muffins
These almond flour muffins have a sweet, bright, fruity flavor. Here’s what you’ll need:
- Almond flour: Adds a sweet, nutty taste and is made from blanched almonds. This is a healthier alternative to regular flour and ideal for gluten-free diets.
- Baking soda: Leavens and produces loads of 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 or orange juice: Adds a bright flavor and helps the muffins rise. You can also make this recipe with orange juice, if that’s more your style!
- Lemon zest: Adds a tangy flavor. I like to use lemon zest in this recipe, however you can also add orange zest for another citrusy take.
- Olive oil: Adds extra antioxidants and may keep these muffins fresher longer. It’s also considered a healthy fat, and fat helps with texture.
- Blueberries or Raspberries: I love blueberries for this recipe, but you can get creative and fold in a different type of berry, like strawberries or blueberries.
- Vanilla: Adds flavor and enhances all of the other flavors in these muffins.
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.
In order to make these muffins keto-friendly, replace the honey with two droppers worth of Stevia.
How To Make:
To get started, first, pre-heat your oven to 350 degrees and line 12 muffin tins with baking cups or spray with cooking spray. (Note: you can also use a mini muffin pan if you prefer!) Then, take a medium bowl and add almond flour, baking soda and salt.
Second, with a whisk attachment in a stand mixer, beat together eggs and egg whites. The proteins in eggs help bring and bind ingredients together.
Third, add honey to the bowl. Honey has an array of health benefits and the sweet hint of honey in these muffins is the perfect addition to the ingredient list.
Fourth, add extra virgin olive oil. I like baking with olive oil because it adds extra antioxidants and gives baked goods a heart-healthy boost. Olive oil is also considered a healthy fat, so if you’re on your own weight loss journey, it’s a great oil to cook with!
As a fifth step, don’t forget to add vanilla. Vanilla enhances the taste of other ingredients in recipes. It’s true: Without vanilla, baked goods aren’t as flavorful.
Next, zest lemon to add a bright, tangy flavor to the mixture. 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! I like to use a handheld lemon juicer to get as much citrusy lemon juice as possible. Turn the mixer on medium speed once you’ve gotten out all of the juice you can.
While the mixer is on, slowly add the almond flour mixture into the wet mixture until it’s fully blended. Then, remove the bowl from the mixer and gently fold in the raspberries using a rubber spatula.
Folding the berries into the batter
If you aren’t familiar with the folding technique, take a spatula across the bottom and up the side of the bowl. Fold the batter over the raspberries on top of the batter. Then, give the bowl a quarter turn and repeat.
As a last step, use a cookie scoop or a large spoon to drop the mixture evenly into a lined muffin pan. You should have enough mixture for 12 muffins or 24 mini muffin tins.
Finally, bake the nutty, sweet goodness for 25 minutes. There is nothing better than the tasty aroma that fills your kitchen during baking! Once the muffins are done, take them out of the oven to let cool on a cooling rack.
Frequently Asked Questions:
What’s the difference between regular and almond flour?
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.
Can you use regular muffin tins or mini?
Regular or mini– it doesn’t matter.
Can I incorporate flax seed into these muffins?
Yes! You could add 1-2 tablespoons.
What kinds of berries can be used in muffins?
These muffins work best with any type of berry like Raspberries or blueberries– fresh or frozen.
How long will almond flour muffins last for?
They will last up to one week when properly stored. To freeze, place muffins in a freezer ziplock bag for up to 6 months.
No fork required.
Almond Flour Blueberry Muffins
- 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.
Want more mouth-watering gluten-free recipes? Head over to my Pinterest board!