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!
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.
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.
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!