Almond Flour Blueberry Muffins

up close picture of gluten free blueberry muffin on a white plate

These almond flour blueberry muffins are fluffy, moist, delicious and gluten free! They're low-carb, paleo and a great healthy breakfast.

Course Baked Good

Cuisine American

Prep Time 15

Cook Time 24

Servings

Calories 261kcal

Author Christy Gurin

Equipment

1 Muffin Tin
1 wire whisk Can use hand mixer instead of preferred
1 Medium bowl
1 Large mixing bowl
1 Rubber spatula
1 Measuring cups and spoons set

Ingredients

2 cups almond flour use flour not meal for best texture
1/2 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3 eggs room temperature
1/3 cup honey or agave syrup or pure maple sugar
2/3 cup plain unsweetened almond milk or milk of choice, room temperature
1/2 cup melted coconut oil
2 teaspoon vanilla extract
1 cup blueberries*

US Customary - Metric

Instructions

Preheat oven to 350° F (175° C).
Line a muffin tin with 12 liners or grease each muffin indent thickly with oil or butter.
Add almond flour, coconut flour, salt, soda, and baking powder to a medium sized bowl and use a wire whisk to mix together.
In a larger bowl, add eggs and whisk for about a minute until frothy. Add the honey, almond milk, coconut oil, and vanilla and whisk until mixed well.
Add dry ingredients into bowl of wet ingredients and whisk until just combined and incorporated.
Fold in blueberries.*
Spoon batter into prepared muffin tin, evenly distributing between all 12 holes.
Place muffin tin in oven and bake for 22-24 minutes until muffins are cooked through. If needed, test by sticking a toothpick into the center - it will come out mostly clean when muffins are ready.
Remove muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.

Video

Notes

Frozen berries - if using frozen berries and you don't want the batter to turn blue, rinse them under cold water, pat lightly with a paper towel or kitchen towel and then gently fold into batter. You will still get some blue transfer but much less.

Storage - once fully cooled, muffins will keep in a sealed container on the counter for up to three days and 4-5 days in the refrigerator. For longer storage, freeze for up to two months in a tightly sealing freezer bag. To defrost, either allow the muffin to defrost in the refrigerator overnight or microwave for about 45 seconds. If microwaving, eat quickly after or texture will not retain moistness.

Mini muffins - use a mini muffin tin (I love silicone mini muffin trays) and only bake for 12- 15 minutes until a toothpick comes out dry. This recipe will make 20-24 mini muffins so just distribute into all holes in your mini muffin pan.

Vegan - to make vegan, swap honey for agave syrup or pure maple syrup and the eggs for an egg replacement like Ener-G.

Nutrition