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close-up view of a bitten almond flour blueberry muffin.
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4.84 from 6 votes

Almond Flour Blueberry Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour blueberry muffins
Servings: 12 muffins
Author: Claire Cary

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
US Customary - Metric

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

Serving: 1muffin | Calories: 242kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 169mg | Potassium: 33mg | Fiber: 2g | Sugar: 11g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg