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Almond Flour berry Muffins

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

    Almond Flour Blueberry Muffins

    Personally, I don’t follow a strict gluten-free diet. However, I have always believed in eating things in moderation as well as making foods accessible to all diets! With that in mind, I use almond flour in quite a few of my recipes, including these delicious Almond Flour Berry Muffins! If you’re looking for a moist, nutty, and fluffy muffin that won’t go straight to your hips, this one is for you!


    • Almond flour: Adds a sweet, nutty taste and because it’s made from almonds, it’s a healthier alternative to regular flour and ideal for gluten-free diets.
    • Baking soda: Leavens and produces 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: Adds a bright flavor that pairs wonderfully with berries, especially blueberries!
    • Lemon zest: Adds intense tangy, citrusy flavor.
    • Olive oil: A heart healthy fat that helps to bind the ingredients and bake evenly.
    • Berries: I love blueberries for this recipe, but you can get creative and fold in a different type of berry, like strawberries or raspberries.
    • Vanilla: Adds sweetness and enhances all of the other flavors.

    How to Make Almond Flour Berry Muffins

    adding eggs for muffins

    Start you Almond Flour Berry Muffins by whisking your almond flour, baking soda, and salt in a medium bowl. Then in a stand mixer with the whisk attachment, beat together the eggs and egg whites.

    adding olive oil to almond flour muffins

    Then add in the honey and extra virgin olive oil.

    adding vanilla to almond flour muffins

    As well as the vanilla.

    adding lemon zest to almond flour muffins

    Next, zest a lemon and add to the mixer. 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! Add the juice and turn up the mixer speed.

    adding almond flour

    While the mixer is on, slowly add the dry ingredients into the wet until it’s fully mixed. Then with the mixer on its slowest setting, fold in your berry of choice.

    scooping muffins

    As a last step, use a cookie scoop or a large spoon to drop the mixture evenly into an oiled and lined muffin pan. You should have enough mixture for 12 muffins or 24 mini muffins.

    almond flour raspberry muffins in muffin tin

    Then throw them in the oven at 350 for about 25 minutes. Once the muffins are done, take them out of the oven to let cool on a cooling rack, and enjoy your Almond Flour Berry Muffins!

    Frequently Asked Questions:

    How do you keep berries from sinking in muffins?

    You could try coating your berries in flour before folding them into your batter, or make sure you don’t overmix the berries into the batter.

    Does almond flour bake the same way as regular flour?

    The only noticeable difference in how they bake is that almond flour tends to bake a little bit quicker.

    How long will almond flour muffins last for?

    They will last up to one week when stored in an airtight container at room temperature or in the fridge. To freeze, place muffins in a freezer bag for up to 6 months. 

    Almond flour berry muffins.

    More Muffins

    Eat It, Like It, Share It!

    Did you try this muffin recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

    Liz baking almond flour berry muffins.

    These Almond Flour Berry Muffins are a favorite in my household, especially with my kids, and they’lll soon become a favorite in your home as well.

    No fork required.

    almond flour blueberry muffin

    Almond Flour Berry Muffins

    4.48 stars average
    Light, nutty, and moist – these gluten-free almond flour berry muffins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!
    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.

    Recipe Video


    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!


    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:


    1. I was a little nervous about how these would turn out since I was using homemade almond meal made from leftover almond milk pulp. I was concerned I wouldn’t get the almond meal fine enough, but I must have succeeded because these were great. Not dense at all. Right after coming out of the oven, I sprinkled raw sugar on them, as I had sampled a muffin and found it not quite sweet enough. The light amount of raw sugar on top gave me the sweetness I was looking for. I can’t wait to try these again. I made them with blueberries and am interested to try raspberries in the future. Oh, I also used almond extract, instead of vanilla extract. So good! I’ve already eaten three muffins. Someone hide these from me!!!!

    2. Thank you so much for this recipe! I love baked goods, but I know most recipes don’t have wholesome, high-quality, low-carb ingredients. Just took the muffins out of my air fryer, and I absolutely love them! This is such a great website. I’m going to try the almond flour banana nut muffins next.

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

    4. 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! :)

    5. 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?

    6. 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.

    7. 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. Super delicious! Everyone in the family loved them. I did not get 12 muffins the first try and used almond flour. I’m trying again but still my batter is not stiff at all. Consistency of my batter Doesn’t impact the flavor and they are very moist. Will freeze some of this batch too!

    8. 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🤭

    9. 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!

    10. 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.

    11. 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!

    12. 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!!!!

    13. 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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