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Almond Flour Blueberry Muffins

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Light, nutty and moist – these gluten free muffins will have you coming back for more!

Almond Flour Blueberry Muffins

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.

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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 boys eat these by the fistful and I’m right there with him.

It’s a good thing they are so healthy!

No fork required.

Almond Flour Berry Muffins Easy Gluten Free Baking Recipe

Almond Flour Blueberry Muffins

Light, nutty and moist - these gluten free muffins will have you coming back for more!
4.38 from 72 votes
Print Pin Rate
Course: Baked Goods, Breakfast
Cuisine: American
Keyword: almond flour, muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 142kcal
Author: Liz DellaCroce

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.
Nutrition Facts
Almond Flour Blueberry Muffins
Amount Per Serving (1 muffin)
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.
Tried this recipe?Mention @thelemonbowl

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

 

 

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Reader Interactions

Comments

  3. I just made these, and I substituted coconut oil instead of olive oil, and maple syrup instead of honey. They are delicious! Would it be possible to make carrot cake muffins, simply by using 1 cup of carrots instead? (And how would you prepare the carrots?) Other than berries, is there any other fruit to suggest for these muffins? These are defintiely going to be a staple for me now, because they’re so low in carbs but I feel like I’m eating dessert!! Thanks in advance for any suggestions, and thanks a lot for this recipe.

    Reply

  4. Back to make these for a second time because we really enjoyed these!!! They seemed to be even better the next day, too. Thinking about sharing this recipe on my YouTube channel!

    Reply

  7. I made these for the first time. Fresh baked the flavor was amazing although they looked nothing like the picture and weren’t crispy on top. The next day they were horrible. I’m sure its something I did, I just don’t know what. What is the best way to store them to eat later? I left my in a container on the counter and they were sweating and soggy the next day.

    Reply

  8. I made few substitutions to this recipe and they turned absolutely moist and delicious. I used 1.5 cups of almond flour and 1/3 cup of oatmeal. Also, used 3 mashed ripped bananas and 1 tablespoon of honey. I think this recipe needs some extra moisture and bananas were just a perfect addition. Added 1 teaspoon of baking powder in addition to 1/2 teaspoon of baking soda. Instead of olive oil used 1 tablespoon of avocado oil. Used same measurement for Salt, vanilla, eggs, lemon juice and zest. I tossed blueberries in flour mixture, but few of them still sank to the bottom. I think next time I will just layer them. Batter, blueberries, batter and on the top bluberries.

    Reply

  9. These look good and plan to bake the,m. I want to use the whole recipe with exception: Is there anything else that can be used besides the 2 egg whites? Thank you in advance.

    Reply

  11. Made these littke rocks last week ! BAD ! Ive veen baking for 50+ years. I know how to bake. YOU wasted my organic blueberries ! I questioned the amt of baking soda. Among other things
    Keep recipes like this to yourself.
    Even my hens flipped them around B 4 deciding if they sould try them.

    Reply

    • Hi Liz,

      I’m so sorry you didn’t enjoy these muffins. I just made them a couple weeks ago so I know the recipe is correct. As always, they turned out light and fluffy with a delicious crunchy texture from the almond meal. By chance, did you make any substitutions to my recipe? Did you measure every ingredient? I’d love to help you brainstorm where you went wrong so that you can enjoy these delicious muffins! My 4 and 6 year old sons gobbled them right up. :) Let me know!!

      Reply

      • These are in my oven right now – and while I have no doubt that they’ll be amazing (and an awesome vehicle for butter), I have to comment on this particular thread and applaud you for it. I am an online recipe hound, and have never seen a comment go to such a personal level so quickly. Your response was SO kind. We need more of that. Thank you for this recipe, and for the reminder that kindness matters.

        Reply

        • Aww thank you so much that’s really kind of you! I have a very strict policy in my eight years of blogging: I reply to every single comment. :) If they have the time to comment, I can make the time to reply. Thank you again Michelle you made my day!

          Reply

  12. I have never made low carb muffins before because of generally bad reviews. These looked so good though that I had to try them. They we’re mind blowing! We used a little less honey and had no blueberries so we used diced peaches. They are one of the best muffins I have ever had. They are going to replace all traditional ones in our diet. I can actually get excited about my son eating them because of all the protein.

    Reply

  15. These are the best flourless muffins I’ve tried, and the first ones I’ll make again. Thank you! I left out the honey and used a little Swerve instead and they were fine.

    Reply

  16. These are very good – LOVE THEM!. I normally don’t eat muffins, but I wanted to use some frozen blueberries and almond flour I had. Thanks for sharing.

    Reply

  18. 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!

    Reply

  24. 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!

    Reply

  25. 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!!!

    Reply

  26. 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.

    Reply

  27. I made these muffins yesterday and will probably bake another batch today!!! they are absolutely delish. Thank you very much for this recipe!

    Reply

  28. 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.

    Reply

  29. 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!

    Reply

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