Almond Flour Blueberry Muffins

550 reader reviews / 4.48 stars average

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!

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 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!

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.

Gluten-Free Almond Flour Blueberry Muffins in pan

Pro-tip: double the batch and freeze leftovers for easy breakfasts or snacks.

Keto option:

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.

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 Berry Muffin sideshot

Almond Flour Blueberry Muffins

550 reader reviews / 4.48 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
Servings: 12 muffins


  • 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)


  • 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.



Serving: 1muffinCalories: 168kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 1gCholesterol: 27mgSodium: 89mgPotassium: 28mgFiber: 2gSugar: 7gVitamin A: 45IUVitamin C: 1.5mgCalcium: 44mgIron: 0.9mg
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

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

377 thoughts on “Almond Flour Blueberry Muffins”

  1. Just made these muffins this morning. As per other suggestions I substituted 1/2 cup of AP flour, added 1/2 tsp baking powder, added 1 TBL flax meal. I also used xl eggs because that’s what I buy. Topped with some raw sugar. My batter was nice & smooth. Used a regular muffin tin lined & only got 9 muffins. The muffins were nice & moist. But I would like them to be a little sweeter. I definitely would make again. I used frozen wild blueberries from Trader Joe’s & mixed in a little flour before I mixed into batter.

  2. I love these! I swapped virgin coconut oil for the olive oil, maple syrup for the honey (it’s a little less sweet) and based on the thread comments, I added in 1/3t baking powder and 1t flax seed meal. I used a handful more blueberries than called for. The batter was not dry at all.

    To bake them I used both mini muffin pans and regular sized – got 8 normal sized muffins and 12 mini muffins…just popped a mini in my mouth – divine!


    1. You could try adding a 1/2 teaspoon of baking powder along with the existing baking soda if you didn’t notice much rise from your muffins.

  3. Loved this , I made it and it was good. Just one question for those who have nut alleregie , can we substitute this with regular flour ? and if so , is the measurement same ?

    1. These muffins are delicious! I’m on a low carb diet and I was looking for something to have around the holidays that’s healthier than cookies and other sweets and theses definitely delivered! I will be making these again!

    2. I made mine with 1/2 almond meal and half almond flour. They turned out amazing! I love them and the lemon juice made a huge difference. YUM!

    3. I made these today and I’m in love. The batter was perfect. I eat egg whites so I had liquid egg whites already. I used 1/4 of a cup and 2 eggs. I blended the wet ingredients together and added a small hand full of some of the blueberries in there , then added a little at a time of the wet to my dry. I also added a few berries to the top and sprinkled just a little bit of cinnamon and sugar blend to the top and Wow they moist on the inside and the right amount of texture on the outside. I can’t wait to try this batter with bananas with some walnuts. Delicious with out the guilt. Thank you 🙏

    4. I had the same issue as the commenter from 7/10/21! This mixture is so dry it looks like cookie dough! And the flavor is so sour too! Not sure what I did wrong either::.I even had my sister do the recipe with me so we made sure we didn’t miss anything

      1. Hi Wendy! So sorry this didn’t work for you! We’ve had millions of people makes these and LOVE them (myself included!!) I would love to help brainstorm how to make these work for you next time. Hmm… were your blueberries ripe/sweet? I’ve never had any experience with the recipe being sour. Also the batter shouldn’t look like cookie dough – there’s not enough flour for that. Did you use almond meal? Let me know! Again so sorry!

    5. Love this recipe, but we’re kind of small. I did add a bit “extra”: 2 tablespoons of roasted flax seeds (I like some crunch), 1:1 sugar-free maple syrup instead of honey and added about 1/4 dark chocolate chips to half the batch for an extra boost. Although they were smallish, they still came out tasty & filling.

    6. I’ve tried this recipe twice and did not come out creamy it’s lumpy. The taste is okay the texture no. Seems like it needs milk or something.

            1. Made these this morning with the below modifications, with excellent results with both flavor and texture. Not too sweet, with light and fluffy texture.
              1) Used agave syrup in place of honey;
              2) Used 6 Tbsp of egg white liquid instead of egg whites from 2 eggs;
              3) Omitted olive oil.

              Thanks for this recipe Liz. 🤗

                1. Loved the muffins!!! I used all egg whites and no olive oil like other ladies had mentioned. Didn’t use paper cupcake liners so I lost a few… put the muffin crumbles aside to eat later.

              1. Hi! Excited to try these, but I’m unfortunately allergic to honey! I’m also on the keto diet.

                I don’t know much about baking, do you have any recommended substitutes for the honey, that is sugar free, but would have the same binding ability or high flavor?
                I would really appreciate any suggestions you could offer!

                1. I use yacon syrup. Very low glycemic index and tastes good. Like molasses, though, it will make things darker, but I don’t mind. Yacon is hard to find so I get it online.

              2. I made these twice and they were great! But the recipe only made 10 vs 12 muffins the first time. So the second time I packed the almond meal when I measured it. This time it made 11. Hm! Also, in the photographs accompanying the recipe, I see that the dough is very thick and almost lumpy. My dough was much less so, even when I packed the meal. Don’t know why that would be! The only places I varied at all from the recipe were that (1) I substituted 1/8 cup sugar plus 3/16 cup maple syrup for the honey, and (2) as I don’t have an electric whisk, I whisked by hand. The recipe said to whisk until fully blended, so I didn’t leave any lumps: correct? Perhaps the humidity in the air makes a difference? (It’s been humid here in Toronto lately.) Any thoughts??

                Thanks, Linda

                1. Hi Linda! Replacing the honey for sugar and maple syrup will change the amount of batter. And yes if you’re not using an electric mix that may result in lumps. I haven’t noticed the humidity impact it personally but not to say that couldnt happen!

              3. These were sooo good! Believe it or not…..I don’t like cake, BUT I love to bake. I tried this recipe because whole wheat flour was really hard to work with. I did make some changes; replaced honey with some dates purée (approx. 5 dates because dates are already really sweet), took out the oil, lemon juice/zest. The end result was just beautiful! I’ve never baked with almond flour before, but since it was lying in my pantry, I gave it a shot. The almond flour makes the texture sooo soft and delicious. This was the best baked good that I’ve EVER made. This is a must-bake! Thank you so much! 😊
                Also, I was wondering if I could replace almond flour with whole-wheat. Please let me know if I can, thanks!

              4. I tried them with stevia instead of honey and they had that eggish taste, although the consistency was good.
                Maybe I’ll try adding some “stronger” flavors :)

                  1. Just found your blueberry muffin recipe and can’t wait to try it! Not a fan of stevia; can I use liquid allulose instead of honey? If so, how much should I add? Thank you!

                  2. HI! This was a wonderful recipe. I served them to guests today, and they really enjoyed them. I didn’t have lemon zest, but I did everything else exactly as stated.

                    1. Ok, have a change up here that is successful….add in one half cup of hemp hearts, one half cup of flax seeds, 3 tablespoons of yogurt and add five minutes to the baking time….not convection setting. I like that this recipe is not gimmicky and not super sweet.

                          1. Hello, I have never used almond flour, I did buy one bag to try. When you exchange and use hemp hearts, flax seeds and yogurt. What are you leaving out of the recipe?

                          2. Thank you, Liz! I tried this recipe today and it came out delicious. Halved all the ingredients and got 6 perfect muffins, swapped out olive oil with ghee for a rich flavor and, added sliced almonds on the top along with the extra berries for an added crunch. (Soaked almonds in water for 30 mins, skinned and sliced at the time of baking)

                                1. I haven’t, but you definitely could! To bake in a 9×5 bread pan, I would lower the temp to 325 and bake for at least 45 minutes. Let me know how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Let us know what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.