I make these soft and hearty almond flour blueberry muffins all the time to have as a nutritious breakfast or snack packed with protein. Naturally gluten-free, grain-free, and dairy-free, they’re perfect for a quick grab-and-go option on busy mornings.

Almond Flour Blueberry Muffins Recipe

I love my gluten-free blueberry muffins recipe, but these nutty blueberry muffins are the perfect snack. Unlike traditional wheat flour or gluten-free blends made with rice flour, the nut flour gives these muffins a naturally denser, heartier texture with a mild nutty flavor that pairs beautifully with juicy blueberries.

I love baking with nut flour because it’s not just gluten-free—it’s also grain-free, naturally low in carbohydrates, and packed with protein, healthy fats, and fiber, making these muffins more filling than your average baked treat. Plus, they’re completely dairy-free, so they work for a variety of dietary needs while still being incredibly soft, moist, and delicious.

Ingredients

• Superfine Blanched Almond Flour: Gives these muffins structure and adds a nutty flavor and texture. 
• Granulated Sugar: I used granulated sugar to sweeten the muffin batter, but you can also use maple syrup or honey. 
• 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.
• Tapioca Starch: Mimics gluten to help bind the ingredients and lighten the texture. You can also use cornstarch, potato starch, cassava flour, or arrowroot.
• Baking Powder: Helps these muffins rise so they don’t turn out dense.
• Blueberries: Add a pop of sweet and tart flavor and a beautiful purple color. Both fresh and frozen berries work well.

Tips and Suggestions

• I always use cupcake liners when making muffins. If you don’t have liners, you can lightly grease the muffin tin with melted butte. 
• If you don’t have a muffin tin, you can make a muffin loaf using an 8×8-inch pan or loaf pan. 
• 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.
• I have found that gently folding in the blueberries and placing a few on top will help keep the blueberries from sinking to the bottom. You can also toss them in some of the tapioca starch to help.
• These muffins will naturally be crumblier than ones made with wheat flour. However, it’s important to avoid overmixing the muffin batter to ensure they don’t crumble apart.
• Make sure to follow the baking instructions and ingredients suggestions. The muffins may sink if they’re not baked long enough, and they could fail to rise if you use almond meal instead of flour. Using too much butter or expired baking powder can also hinder the bake.

Serving Suggestions

I make these muffins for an easy grab-and-go breakfast, snack, or even dessert. They’re perfect on their own, but if I want to elevate them, I love serving them warm with a drizzle of honey or a swipe of almond butter for extra richness.

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.

More Almond Flour Baked Goods to Try!

• Almond Flour Bread
• Almond Flour Brownies
• Almond Flour Cake
• Almond Flour Pie Crust
• Almond Flour Biscuits

How to Make Almond Flour Blueberry Muffins Step-by-Step

Preheat the oven to 350°F and line a muffin tin with paper liners. Set the tin aside for later. In a mixing bowl, whisk together 3 large eggs, ½ cup granulated sugar, ½ cup melted, unsalted butter, and 1 tsp vanilla extract.

Whisk in 2 cups almond flour, ¼ cup tapioca starch, 1 ½ tsp baking powder, and ½ tsp salt. Mix until just combined.

Using a spatula, gently fold in 1 ¼ cups of fresh or frozen blueberries. Be careful not to overmix the batter or burst the blueberries.

Using an ice cream scoop or spoon, scoop the batter into the lined muffin tins. Fill each muffin well about ¾ of the way up (or about 68g each). Sprinkle the tops with extra blueberries and sugar, if desired.

Place the muffin tin in the oven on the middle rack and bake for 20 minutes. Use a toothpick to check for doneness by inserting it into the center of a muffin. Take the muffins out of the oven and let them cool for 15 minutes in the tin. Transfer them to a wire cooling rack to finish cooling. Serve and enjoy!