Almond Flour Blueberry Muffins Gluten Free

These grab-and-go muffins make a great breakfast or after-school snack! After my family and friends really enjoyed my Almond Flour Banana Muffins, I decided to try more varieties of almond flour muffins.

I have always enjoyed blueberry muffins, so I wanted to test them out with almond flour. I have to say that these Almond Flour Blueberry Muffins turned out awesome. My girls loved them, and the big plus for me is that they are gluten-free and lower in carbs as well! Win-Win! The fresh blueberries baked perfectly and the muffins were light and airy. They’re such a nice grab-and-go snack for the girls, especially for their after-school sports. These muffins are high in protein and free from any refined flour or sugar (no sugar spikes and lows), which makes them a perfectly healthy snack for the kids. I even tried a lemon blueberry almond flour muffins variation a few times and even those were a big hit (recipe below!). Let’s check out some awesome pros of these muffins.

Why You’ll Love this Recipe

It’s a one-bowl recipe is that takes a 5-minute prep and a total time of 30 minutes. With one simpe switch, you can make them vegan too. What makes these muffins low carb is the coconut palm sugar which has a glycemic index as low as 35. It is one of the most popular natural sugar options and is produced from coconut tree flower sap. Just like coconut palm sugar, almond flour is also low on the glycemic index (less than one) and helps control blood sugar levels. Almond flour is nutrient-rich as well, making it a better option than processed white flour.

Let’s get started on this easy and yum muffin recipe.

Ingredients - Notes & Substitutions

Almond Flour: You can use almond meal in place of almond flour as well. You can also replace it with the same quantity of whole wheat flour, but know that it contains gluten and is higher in carbs. Coconut Palm Sugar: Sometimes it is labeled as ‘coconut sugar’. For Keto Almond Flour Muffins, replace coconut palm sugar with 4 - 5 tablespoons of Erythritol, a plant-based mild sugar alcohol with a glycemic index of zero. Blueberries: Fresh blueberries give the best results here. I recommend buying them organic if possible because they are difficult to wash individually to remove pesticides. Milk: Use dairy milk (2% or whole), or unsweetened almond milk. Eggs: For best results, use the eggs at room temperature to help bind the batter. Vegan Almond Flour Blueberry Muffins: To make these muffins vegan, substitute a vegan egg replacer in place of the eggs. Or create your own vegan egg substitute by mixing 6 tbs of water with 2 tbs of flaxseed meal. Let it sit till it becomes gelatinous and thicker, similar to the consistency of an egg.

How to Make Almond Flour Muffins

Let’s take a look at the steps to make Almond Flour Blueberry Muffins from scratch. Step 1: First, preheat your oven to 350°F. Next, take a large mixing bowl and whisk together eggs, milk, and vanilla extract. Step 2: Add to your large mixing bowl the almond flour, baking powder and sugar. Stir well to create a lump-free batter. Step 3: Put aside ¼ cup blueberries for topping. Gently stir in the remaining ½ cup into the batter, without breaking them. Step 4: Line your muffin tray with cupcake liners, then using an ice cream scoop, fill the muffin tray evenly. Top each muffin batter with the blueberries you set aside earlier. Step 5: Place the tray of muffins in the middle rack of your oven and bake for 18 - 20 minutes, or until an inserted toothpick comes out clean. If the toothpick doesn’t come out clean, put them back in for another 1 - 2 minutes. Mine get done in 19 minutes. Step 6: Remove the tray and cool for 10 minutes. Once that is done, transfer the muffins to a wire rack for cooling. To achieve best taste and texture, cool completely before eating, about 30 minutes.

Serving Suggestions

Start your morning with a hot cup of Ginger Tea and these Almond Flour Blueberry Muffins for a flavorful and satisfying ‘power’ breakfast or snack.

Storing & Freezing

To store these muffins, put them in an airtight container and they can be kept on the kitchen counter for up to 3 days. If you’d like to keep them a bit longer, you can store them in the fridge for up to 1 week. If you’d like to freeze the muffins simply put them in a freezer-safe plastic storage bag, date, label and you can freeze them for up to 6 months.

Variations to Try

Almond Flour Blueberry Bread: Why not try and make a yummy loaf?Assemble the batter and pour in a greased 4 x 8 inch loaf pan (1 pound pan) and bake for 30-35 minutes. Check if it’s done by inserting a toothpick into the center. If it doesn’t come out clean, put it back for another 3-5 minutes.Almond Flour Lemon Blueberry Muffins: Lemon and blueberry flavors go really well together, especially in muffins! To try this twist add 1 zest of 1 lemon plus 1 tablespoon of fresh lemon juice (½ lemon) to your batter and voilà! A zesty alternative.

Recipe Tips & Notes

Blueberries: Try to use fresh blueberries for the best texture and taste. Frozen blueberries tend to add more moisture to the batter which makes it hard to set.Almond Flour Substitute: It is possible to use almond meal instead of almond flour. You may notice brown specs in the batter from the skin of the almonds and the muffins will be slightly more dense.Sugar: If you prefer brown sugar instead of coconut palm sugar, substitute with the same quantity. Mix-ins: For a little crunch add mix-ins of your choice. For example, add ½ cup sliced almonds or walnuts to the batter.Check for doneness: Since oven temperatures differ, check the muffins at the 18 minute mark. If an inserted toothpick doesn’t come out clean, put it back for another 2 minutes. Mine typically get done in 19 minutes.Cool completely: For the best results let the muffins cool completely before enjoying. Muffins might be crumbly and a bit greasy if you don’t wait for them to cool.Storing instructions: Store in an airtight container on the kitchen counter for up to 3 days or in the fridge for up to 1 week. To freeze, seal tight in a plastic storage bag, label, date and freeze for up to 6 months.