These almond flour blueberry muffins are a delightful treat that come together in just 25 minutes, making them perfect for busy mornings or last-minute cravings. Light and tender, they’re packed with juicy blueberries and have a subtle nutty richness from almond flour.
Every bite offers a satisfying balance of sweet, tart, and wholesome flavors, while the golden tops add a gentle crunch. Whether enjoyed fresh out of the oven or as an on-the-go snack, these muffins are a guilt-free indulgence that’ll leave you coming back for more.
What’s even better? These muffins are naturally gluten-free, high in protein, and bursting with antioxidants from the blueberries. The moist, fluffy texture pairs perfectly with the vibrant bursts of fruit, creating a harmonious blend of comfort and nourishment. With such minimal effort and maximum reward, it’s hard to resist whipping up another batch—they’re that good!
What You’ll Need
- 2 cups fine ground almond flour (ensure it’s finely ground for the best texture)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup oil (we recommend avocado oil, but any neutral oil works)
- ¼ cup maple syrup (or sugar-free maple-flavored syrup for a lower-carb option)
- 3 large eggs (room temperature for easier mixing)
- 1 teaspoon fresh lemon zest (adds a bright, citrusy flavor)
- ½ cup blueberries (fresh or frozen—no need to thaw if using frozen)
How to Make Almond Flour Blueberry Muffins
- Preheat your oven to 350°F (180°C). Line a cupcake pan with 12 paper liners and set aside.
- In a large mixing bowl, whisk together the almond flour, salt, and baking powder until well combined.
- Add the oil, maple syrup, eggs, and lemon zest to the dry ingredients. Mix until the batter is smooth and fully combined.
- Gently fold in the blueberries, being careful not to overmix (this helps prevent the berries from bleeding into the batter).
- Spoon the batter evenly into the prepared paper liners, filling each about ¾ full.
- Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Sweet Toppings & Sauces to Elevate Your Muffins
Take your Almond Flour Blueberry Muffins to the next level with a drizzle of lemon glaze (mix ½ cup powdered sugar with 1-2 tablespoons lemon juice) or a dollop of whipped coconut cream. For a fruity twist, serve with a side of warm blueberry compote made by simmering 1 cup blueberries with 1 tablespoon maple syrup until thickened.
Perfect Pairings: Serving Suggestions
These muffins pair wonderfully with a cup of hot tea or cold almond milk latte for a cozy breakfast. For a heartier meal, serve alongside Greek yogurt topped with honey and granola, or a plate of scrambled eggs and avocado for a balanced start to your day.
Storage & Reheating Tips for Freshness
Store your muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze in a zip-top bag for up to 3 months—thaw at room temperature before enjoying.
Recipe Variations to Mix It Up
Swap blueberries for raspberries or chopped strawberries for a different berry twist. For a nut-free version, try sunflower seed flour instead of almond flour. If you’re out of lemon zest, use orange zest or a splash of vanilla extract for a unique flavor profile.
Time-Saving Tips for Busy Bakers
Prep your dry ingredients the night before and store them in a sealed container. Use a cookie scoop to evenly portion the batter into the liners for quicker, mess-free filling. If using frozen blueberries, toss them in a bit of almond flour before folding in to prevent the batter from turning blue.
Almond Flour Blueberry Muffins
Ingredients
- 2 cups fine ground almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup oil we use avocado oil
- 1/4 cup maple syrup or sugar free maple flavored syrup
- 3 large eggs
- 1 teaspoon fresh lemon zest
- 1/2 cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add oil, syrup, eggs, and lemon zest and mix until well combined.
- Fold in the blueberries.
- Spoon batter evenly into your paper liners.
- Bake for 20 – 22 minutes or until the center is set.
- Remove from the oven and let cool for 5 minutes in muffin pan. Then remove and place on a wire rack to finish cooling before serving.
- Store in an airtight container at room temperature.