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These moist almond flour blueberry muffins are made with protein-packed almond flour for a hearty breakfast or snack. These muffins are naturally gluten-free, grain-free, and dairy-free. I love to make these delicious blueberry muffins for a quick grab-and-go breakfast on busy weekdays.
Almond Flour Blueberry Muffins Recipe
This almond flour recipe is made differently than my gluten-free blueberry muffin recipe because it is made with almond flour. It has a mild nutty flavor, and baked goods made with almond flour have a thicker and denser texture than those made with traditional wheat flour or gluten-free flour blends made with rice
Almond flour is packed with protein, healthy fats, and fiber. It’s also naturally gluten-free, grain-free, and is low in carbohydrates. These delicious muffins are also dairy-free!
Ingredients
- Eggs: Bind the ingredients together to create structure.
- Granulated Sugar: Sweetens the muffins.
- Unsalted Butter: Adds moisture and helps to create a tender texture. For a dairy-free option, use coconut oil.
- Pure Vanilla Extract: Adds a warm and aromatic flavor to the muffins.
- Superfine Blanched Almond Flour: Gives these muffins structure and adds a nutty flavor and texture to them.
- Tapioca Starch: Mimics gluten to help bind the ingredients and lighten the texture.
- Baking Powder: Helps these muffins rise so they don’t turn out dense.
- Salt: Enhances the almond flavor of these muffins.
- Blueberries: Add a pop of sweet and tart flavor and a beautiful purple color. Both fresh and frozen berries work well.
Step by Step Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease it with melted butter. Set aside.
- In a large bowl, whisk the eggs, sugar, butter, and vanilla together.
- Whisk in the almond flour, tapioca starch, baking powder, and salt until just combined. (pic 1)
- Gently fold in the blueberries. (pic 2)
- Scoop the batter into the muffin tin, filling each about ¾ of the way up.
- Top with a few extra blueberries and a sprinkle of sugar if desired. (pic 3)
- Bake for 20 minutes or until a toothpick comes out clean. (pic 4)
- Let cool in the tray for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Tips and Suggestions
- I always use cupcake liners when making muffins.
- I always use a greased ice cream scoop to make muffins. Using an ice cream scoop to measure out the muffin batter makes for uniform muffins.
- For bakery-style muffins, fill the muffin cups to the top with the batter and then sprinkle with sugar.
How Do You Keep Blueberries From Sinking To The Bottom of Muffins?
I have found that gently folding in the blueberries and placing a few on top will help keep them from sinking to the bottom of these almond flour muffins. You can also toss them in some of the tapioca starch to help.
Why Are My Almond Flour Muffins Crumbly?
These almond flour blueberry muffins will naturally be crumblier than muffins made with wheat flour simply because almond flour is more coarse. However, it’s important to avoid overmixing the muffin batter to ensure they don’t crumble apart.
Why Did My Almond Flour Muffins Sink?
Almond flour blueberry muffins can sink if they are not baked for long enough, if you use almond meal in place of almond flour, if you add too much butter, or if your baking powder is expired. Make sure you are using superfine blanched almond flour and fresh baking powder. Measure your ingredients carefully and make sure to bake the muffins all the way through!
Storage Instructions
Once baked, I like to store these almond flour blueberry muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze the muffins in a freezer-safe bag for up to 3 months. I recommend letting them thaw overnight in the refrigerator before enjoying.
Blueberry Muffins with Almond Flour
Making gluten-free blueberry muffins with almond flour is a great and healthy alternative to using a gluten-free flour blend made with rice. Almond flour has more protein and healthy fats, as well as fewer carbohydrates! Be sure to try the almond flour banana muffin recipe too!
More Almond Flour Baked Goods to Try!
- Almond Flour Bread
- Almond Flour Brownies
- Almond Flour Cake
- Almond Flour Pie Crust
- Almond Flour Biscuits
- …More Almond Flour Recipes!
Almond Flour Blueberry Muffins
Ingredients
- 3 large eggs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted (can sub coconut oil)
- 1 teaspoon pure vanilla extract
- 2 cups superfine blanched almond flour
- ¼ cup tapioca starch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups blueberries, fresh or frozen
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease it with melted butter. Set aside.
- In a large bowl, whisk the eggs, sugar, butter, and vanilla together.
- Whisk in the almond flour, tapioca starch, baking powder, and salt until just combined.
- Gently fold in the blueberries.
- Scoop the batter into the muffin tin, filling each about ¾ of the way up (about 68 g in each well).
- Top with a few extra blueberries and a sprinkle of sugar if desired.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cool in the tray for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
- I always use cupcake liners when making muffins.
- I always use a greased ice cream scoop to make muffins. Using an ice cream scoop to measure out the muffin batter makes for uniform muffins.
- For bakery-style muffins, fill the muffin cups to the top with the batter and then sprinkle with sugar.
- To store: Store almond flour blueberry muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To freeze: Freeze almond flour blueberry muffins in a freezer-safe bag for up to 3 months.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipes look Awesome!