Name: Almond Flour Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 ½ cups blanched superfine almond flour; ½ teaspoon baking soda; ¼ teaspoon salt; 3 large eggs, room temperature; ⅓ cup pure maple syrup (or honey); ¼ cup coconut oil, melted (or butter); 1 teaspoon vanilla extract; 1 teaspoon lemon zest (optional, for brightness); 1 ½ cups fresh or frozen blueberries (reserve some for topping)

These fluffy almond flour blueberry muffins are a wholesome, gluten-free delight made with nutrient-rich almond flour, fresh blueberries, and natural sweeteners like maple syrup or honey. They’re low in refined carbs, high in healthy fats and protein, perfect for breakfast, snacks, or guilt-free dessert—ready in under 35 minutes!

Why You’ll Love This recipe

You’ll fall head over heels for these almond flour blueberry muffins because they capture that classic bakery-style muffin experience without any of the guilt. They’re incredibly moist and tender thanks to almond flour’s natural richness, bursting with pops of juicy, tart-sweet blueberries in every bite. Unlike dense grain-free bakes, this recipe delivers a light, fluffy texture with golden tops that rise beautifully.

They’re naturally gluten-free, lower in carbs than traditional muffins, and packed with wholesome ingredients like eggs for protein and healthy fats from almonds. No refined sugar here—just pure maple syrup or honey for gentle sweetness that lets the fruit shine.

They’re quick to whip up in one bowl, making them ideal for busy mornings or meal prep. Kids and adults alike adore them, and they feel indulgent while being genuinely nourishing—perfect for anyone following paleo, keto-inspired, or clean-eating lifestyles. One bite, and you’ll wonder why you ever bothered with wheat flour versions!

Yield: 12 standard muffins

Almond Flour Blueberry Muffins Recipe

Fluffy, moist gluten-free almond flour blueberry muffins—healthy, naturally sweetened, bursting with juicy berries in under 35 minutes!

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

2 ½ cups blanched superfine almond flour
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs, room temperature
⅓ cup pure maple syrup (or honey)
¼ cup coconut oil, melted (or butter)
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional, for brightness)
1 ½ cups fresh or frozen blueberries (reserve some for topping)

Instructions

Hey there, baker! Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners or grease well—this makes cleanup a breeze and ensures easy release.
In a large mixing bowl, whisk together the dry stars: almond flour, baking soda, and salt. Give it a good mix so everything's evenly distributed for perfect rise every time.
Crack those room-temp eggs into the bowl, then pour in the maple syrup (or honey), melted coconut oil, vanilla extract, and lemon zest if using. Whisk everything together until smooth and creamy—it's like magic turning into batter!
Grab your blueberries and gently toss about ¼ cup in a sprinkle of almond flour—this clever trick keeps them from sinking to the bottom.
Fold the blueberries into the batter with a spatula using loving, gentle strokes—just until combined. Don't overmix, or you'll lose that tender fluff! The batter will be thick and inviting.
Scoop the batter generously into each muffin cup, filling almost to the top for those gorgeous domed bakery-style muffins. Press a few extra blueberries on top for that picture-perfect look.
Pop the tin into the oven and bake for 20-25 minutes—your kitchen will smell like heaven! The tops turn golden and a toothpick inserted in the center comes out clean or with moist crumbs.
Once done, let the muffins cool in the tin for 5 minutes—they'll firm up just right.
Transfer to a wire rack to cool completely (or sneak one warm—they're irresistible fresh!).
Enjoy your masterpiece! These beauties are best savored with coffee, as a grab-and-go snack, or whenever you need a healthy pick-me-up—share with loved ones or keep them all to yourself!

Notes

These muffins are naturally gluten-free and can be dairy-free/paleo-friendly. For extra moisture, add 2-3 tbsp milk or yogurt if batter seems too thick. Always use fresh baking soda for best lift.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 199Total Fat 16gSaturated Fat 5gUnsaturated Fat 10gCholesterol 47mgSodium 129mgCarbohydrates 11gFiber 3gSugar 6gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best rise and fluffiness, use room-temperature eggs and don’t overmix the batter—stir just until combined to avoid tough muffins. Toss blueberries in a teaspoon of almond flour before folding in to prevent sinking. If using frozen berries, don’t thaw them; add straight from the freezer to keep batter from turning purple. Bake in the middle rack for even heat.

Check doneness with a toothpick—it should come out clean or with a few moist crumbs. For extra domed tops, fill muffin cups nearly full and start at a higher temp (425°F/220°C) for 5 minutes, then reduce to 350°F/175°C.

Use blanched superfine almond flour for the lightest texture—avoid almond meal which can make them denser. Let muffins cool in the tin for 5 minutes before transferring to a rack to prevent sogginess.

Ingredients Notes

Almond flour is the star here—opt for blanched, finely ground superfine variety for a smooth, cake-like crumb without grittiness; it provides healthy monounsaturated fats, vitamin E, and protein while keeping everything gluten-free. Eggs bind and add lift—large, room-temp ones work best for better emulsion.

Maple syrup or honey offers natural sweetness with subtle caramel notes; pure maple gives a cleaner flavor, while honey adds floral depth. Coconut oil or melted butter brings moisture and richness—coconut oil keeps it dairy-free and adds a light tropical hint.

Vanilla extract enhances the overall aroma, and a touch of lemon zest (optional) brightens the blueberries’ tartness. Baking soda reacts with acidic ingredients for rise, while salt balances flavors. Fresh or frozen blueberries deliver juicy bursts—wild ones pack more intense flavor if available.

Variations and Substitutions

Customize these muffins endlessly! For a keto/low-carb version, swap maple syrup for monk fruit sweetener or erythritol and use more almond flour if needed. Add lemon zest and juice for zesty lemon-blueberry muffins, or fold in chopped almonds, walnuts, or pecans for crunch.

Stir in shredded coconut, cinnamon, or a handful of chocolate chips (dark or sugar-free) for extra indulgence. Dairy-free? Use coconut oil and plant-based milk if thinning batter. Egg-free? Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg), though texture may be denser. Swap blueberries for raspberries, blackberries, or chopped strawberries.

For mini muffins, reduce bake time to 12-15 minutes. Make them paleo by sticking to honey and coconut oil. Add a streusel topping with almond flour, chopped nuts, and cinnamon for bakery flair.

Storage Options

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5-7 days—they stay moist thanks to almond flour. Freeze individually wrapped in plastic wrap or in a freezer bag for up to 3 months; thaw at room temp or microwave 20-30 seconds. Reheat in a 300°F oven for 5 minutes to restore that fresh-baked texture.