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.


Units Scale
  • 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)


  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.


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