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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. 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 ?

    4. 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!

    5. 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!

    6. 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 🙏

    7. 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!

    8. 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.

    9. 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 :)

      5. 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!

      6. 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.

      7. 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?

      8. 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!

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