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Almond Flour Blueberry Muffins

    Light, nutty and moist – these gluten-free almond flour muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast!

    Almond Flour Blueberry Muffins

    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 almond flour 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!

    Liz making gluten-free muffins

    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!)
    Liz Scooping Out Muffin Batter
    Liz holding muffins ready to bake

    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!

    Gluten Free Blueberry Muffins Close Up

    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.

    Making these Keto:

    In order to make these muffins keto-friendly, replace the honey with two droppers worth of Stevia.

    Preparing 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.

    adding eggs for muffins

    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.

    adding honey for almond flour muffins

    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.

    adding olive oil to almond flour muffins

    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!

    adding vanilla to almond flour muffins

    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.

    adding lemon zest to almond flour muffins

    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.

    adding lemon juice to almond flour muffins

    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.

    adding almond flour

    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.

    scooping muffins

    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.

    almond flour raspberry muffins in muffin tin

    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 muffin

    Almond Flour Blueberry Muffins

    4.47 stars average
    Light, nutty and moist – these gluten free blueberry muffins taste amazing and are high in protein and low carb. Perfect for morning breakfast!
    PREP: 15 mins
    COOK: 25 mins
    TOTAL: 40 mins
    Save
    Servings: 12 muffins

    Ingredients
     

    • 2 cup almond meal or flour
    • ½ teaspoon baking soda
    • teaspoon salt
    • 2 eggs
    • 2 egg whites
    • ¼ cup honey
    • 2 tablespoons extra virgin 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. It should be enough for 12 muffins.
    • Bake for 25 minutes then let cool on a cooling rack.

    Recipe Video


    Nutrition

    Serving: 1muffinCalories: 168kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 1gCholesterol: 27mgSodium: 89mgPotassium: 28mgFiber: 2gSugar: 7gVitamin A: 45IUVitamin C: 1.5mgCalcium: 44mgIron: 0.9mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more mouth-watering gluten-free recipes? Head over to my Pinterest board!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    405 Comments

    1. They did not rise very well. I even added a tea. Of baking powder for fluffiness. Very flat looking, but they smelled delicious

    2. Okay SO I just made these with a few changes (some intentional and one not!) and they came out so, sooo good — super light, fluffy and not-too-sweet. I subbed half of the flour for oat flour (so 1 cup almond flour, 1 cup oat flour), used two jumbo eggs (one had 2 yolks though!) and omitted the egg whites, and totally forgot the oil — and they are amazing. I put lots of blueberries and did a little cane sugar and a little honey. Great recipe, even without the oil! :)

    3. Light they are not. I followed the recipe exactly. I used finely ground almond flour, but the muffins didn’t rise much, had flat tops, were heavy and had no taste other than blueberry. I couldn’t taste the honey or the lemon. I am pre-Diabetic and loved my sweets and cakes, but I have struggled to find good substitutes for flour and sugar. Recipes I have tried with almond flour just don’t seem to work, or maybe my expectations are too high. Have you tried the recipe using coconut flour?

    4. Made these with 3 eggs instead of egg whites. Used a high quality orange olive oil – great flavor. Added a dash of cinnamon. Flavor was yummy. Batter was a bit runny. My blueberries burst while cooking – so they don’t look like the pic. Also muffins didn’t rise as high.
      Would love to convert this recipe to use with sugar instead of honey. (Honey sunk to bottom of batter in my kitchen aid with whisk attachment.)

      1. You could use a 1/2 cup of sugar instead of honey, but would also need to add a bit more liquid to keep the consistency of the batter.

    5. I made these just as written – but they are much smaller and lower than your photo – any ideas as to why? I used almond flour. I love a nice high muffin top and was disappointed. Can you help?

        1. 797’ – i did watch your video later and saw that your muffins looked more like mine. The photo you posted must have been a stock image of a regular blueberry muffin – i am finding that all baked goods using almond flour just don’t rise like all purpose flour. Still taste good tho! Thanks!

      1. Hello Liz, Am excited to try this recipe! I am making meals for diabetics and one who has removed carbs or starches from their diet🤭

      2. If you substitute the honey for a monk fruit/erythritol blend to sweeten, do you need to add anything to the wet ingredients to keep the muffins moist? Looking forward to making these!

      3. Muffins were very tasty but a considerable amount of muffin stuck to the paper baking cups. Can these be made into a loaf and what size loaf pan is required?

        1. Yes! You can make these into a loaf of any size, but if you use a standard size bread loaf, I’d reduce the baking temp to 300 and bake it for around 45-50 minutes.

      4. Theyre in the oven now and smell amazing! I made 6 not 12…. Theyre raising and I can’t wait to taste them at brunch with the family tomorrow. I put a bit of cinnamon in mine too. Im used to cooking with almond meal, but keep in mind you should be using a good quality meal.

        1. The batter is relatively thick and sticky, not super liquidy like other muffin or cupcakes mixes can be. I’m not sure what you could’ve missed, but maybe give it another try!

      5. Absolutely love these but did not get quite get 12 muffins out of this mixture unfortunately, they are the tiniest 12 muffins I have ever seen!!!!

      6. Question: your recipe calls for 2 eggs, and 2 egg whites. Does this mean that we use a total of four eggs (two yolks and all, and another two just whites), or do we separate the 2 eggs for whites and yolks?

        1. 4 eggs total, 2 the entire egg (yolk and whites), 2 just the whites. Sorry for any confusion, hopefully that clarifies it!

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