Almond Flour Blueberry Muffins

You’re going to love these almond flour blueberry muffins!

These non-traditional blueberry muffins are made with almond and gluten free flours, vanilla and almond extract and loads of blueberries.

You’re going to love them!

How to make almond flour blueberry muffins

Featured Ingredients

• Almond and coconut flours: Both are gluten free flour options. I like using them once in awhile for a unique taste and texture.
• Butter: Melted butter makes these muffins extra *delicious*, but oil also works well.
• Sugar: Granulated sugar is what I prefer in this recipe, but you can use any sugar or sugar substitute you’d like.
• Eggs: The eggs help make for sponge cake-like muffins.
• Lemon: A little lemon zest brights these muffins up and gives them a classic little lemon flavor.
• Vanilla and almond extract: My very favorite flavoring agents for muffins. Almond extract ROCKS!
• Milk: Any kind will work.
• Blueberries: And lots of them!

Step-by-Step Instructions

1. Preheat oven to 350 degrees.  Line a 12-cup muffin tin with muffin liners.  Set aside.
2. In a medium mixing bowl, whisk together flours, baking powder, baking soda and salt.
3. In another medium mixing bowl, beat oil or softened butter with sugar, eggs, lemon zest (if using), extracts and milk.
4. Fold into the dry ingredients until just combined.  Fold in the blueberries.
5. Fill each muffin liner about ¾ of the way full. Sprinkle with the coarse sugar (if using).
6. Bake 20-27 minutes, until edges are browned and toothpick inserted into the center comes out clean.

Recipe Substitutions and Alterations

• Instead of almond and coconut flours: You can swap in all-purpose or whole wheat flour. Use 2 eggs instead of 3.
• Instead of butter in the batter: Use a neutral oil like avocado or canola.
• For the milk: Use any milk, such as cow’s, soy, almond, coconut, cashew, rice, pea or oat.
• For the sugar: Use granulated sugar, brown sugar or try them with honey.
  • For a lower sugar option, use a sugar alternative like Swerve.
• For the blueberries: Use fresh or frozen blueberries. Swap in raspberries, blackberries or strawberries, if you’d like.

How to make healthier muffins

• I swapped out the refined white flour for a combination of almond and coconut flours.
  • These flours are a bit more expensive, but they give the muffins a nutty yet soft texture and add protein, fiber and healthy fats to the muffins (not to mention much lower carbs).
  • It’s a delicious and nutritious trade-off, if you ask me.
• For flavor, I added lemon zest and almond extract, both of which are a staple in my cooking and baking.
  • Lemon zest has all of that great lemon flavor because the peel contains lemon oil.  It’s almost a crime to not use the zest if you’re looking for lemon flavor. 
  • And almond extract is a very much underutilized ingredient in baking.  Grab a bottle, give it a whiff and you’ll never look back. It has the MOST amazing scent in the entire world (it gives basil a run for it’s money) and adds so much flavor to the muffin batter.
• I kept in some sugar, otherwise the muffins would be just plain yucky, but just cut down on the amount.
  • You can always swap in your favorite all-natural sweetener, if you wish.
• I added an INSANELY yummy almond crunch/crumble/streusel topping to the muffins, which contains crushed almonds, oats, cinnamon and a touch of brown sugar and melted butter.
  • A little bit of these ingredients goes a long way, folks.

Nutrition Considerations

• To make these gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
• To make these dairy free: Use dairy free milk.
• To make these vegetarian: This recipe is vegetarian.

Muffins recipes to make *today*:

• Mini Chocolate Chip Muffins
• Mixed Berry Crumble Muffins
• Banana Crunch Muffins
• Healthy Morning Glory Muffins
• Lemon Poppy Seed Zucchini Muffins

Almond Flour Blueberry Muffins

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Blueberry muffins made with almond and gluten free flours, vanilla and almond extracts and loads of blueberry muffins.

• Author: Julie Andrews
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 12 muffins 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 cup almond flour or meal
• 1 cup coconut flour or gluten free all-purpose flour*
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/4 cup oil or softened butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (optional)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 cup milk (of choice)
• 1 cup fresh or frozen blueberries
• 2 tablespoons coarse sugar (optional)

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Instructions

1. Preheat oven to 350 degrees.  Line a 12-cup muffin tin with muffin liners.  Set aside.
2. In a medium mixing bowl, whisk together flours, baking powder, baking soda and salt.
3. In another medium mixing bowl, beat oil or softened butter with sugar, eggs, lemon zest (if using), extracts and milk.  Fold into the dry ingredients until just combined.  Fold in the blueberries.
4. Fill each muffin liner about ¾ of the way full. Sprinkle with the coarse sugar (if using).
5. Bake 20-27 minutes, until edges are browned and toothpick inserted into the center comes out clean.

Notes

Substitution Tip: You can also use regular all-purpose flour if you’re not seeking a gluten free muffin.

Nutrition

• Serving Size: 1 muffin
• Calories: 203
• Sugar: 14g
• Sodium: 170mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 62mg