Dishing Up the Dirt

Blueberry Almond Flour Muffins

These muffins provide a nice energy boost mid morning when we’re out in the fields and need some quick fuel. I love how simple they are to whip up and all the hearty ingredients they manage to pack into each bite. Almond flour is one of my favorite alternative flours to bake with because I adore its nutty flavor and “crumbly” texture. I’ve made many muffins on the blog using almond flour but never with delicious ripe blueberries. These are definitely going to be on rotation for the remainder of blueberry season (and onward because I’m freezing a TON of berries!) These pair really well with a cup of coffee or even an iced latte–my current beverage of choice on these hot days!

Happy baking!

Blueberry Almond Flour Muffins

Prep Time: 10 minutes    Cook Time: 23-27 minutes    Serves: 10

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/3 cup natural cane sugar
  • 2 eggs
  • 3 Tablespoons walnut oil (can sub with olive oil)
  • 2 Tablespoons honey
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh blueberries

Preparation

  1. Preheat the oven to 350F.. Line a standard muffin tin with 10 paper liners or generously grease the muffin tin with oil.
  2. In a large bowl combine the almond flour, baking soda, salt, nutmeg and sugar until well combine. In a separate bowl whisk together the eggs, oil, honey and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and gently mix. Fold in the blueberries and spoon the batter into the prepared muffin cups, dividing evenly among each cup; the batter should come almost to the top of each cup. Bake until golden brown and a toothpick comes out clean. About 23-27 minutes (they'll set a bit more while resting)
  3. Let the muffins cool for 5 minutes in the pan before removing and letting them fully cool on a wire rack.

Notes

*Every brand of almond flour (homemade or store-bought) will have slightly different results when baking *Cooking times will vary from kitchen to kitchen


Leave a Reply

8 thoughts on “Blueberry Almond Flour Muffins

  1. Yum, yum, YUM! These muffins are clearly for the win!!!!

  2. Claire says:

    Thank you for posting a recipe that is perfect for people with celiac! I added a blueberry cream cheese icing to make it even more decedent, but they are great on their own too.

    1. Kathy says:

      Hi Claire! Your blueberry cream cheese icing sound yummy!! Can you share your recipe?

  3. Kathy says:

    I have been searching for a Blueberry Muffins recipe that uses almond flour. This recipe looks great! I plan to use frozen blueberries which I will keep frozen until ready to stir into the dry ingredients before adding the wet ingredients. Hoping these turn out well. My household has not had Blueberry Muffins since going grain-free several years ago.

    1. Kathy says:

      I made my first batch of these Blueberry Almond Flour Muffins today using 1/3 cup Swerve Granular (in lieu of Natural Cane Sugar) and Extra Light Olive Oil (in lieu of Walnut Oil). These turned out WONDERFUL!!! Thank you so much for this recipe!

  4. sami says:

    I made muffins today with very similar ingredients as you list above, and the batter was very runny; muffins sank while cooling, and were runny inside; baked 5 min. longer than max time; does almond flour act differently than other flours? my first time using it in baking. Thank you!

  5. Effie J. Sorg says:

    Can’t wait to try these! Sounds Yummy! But I want to know that which brand’s almond flour i should use to bake tasty muffins.Currently I am using almond flour of https://www.anthonysgoods.com/. It will be good for my muffins or no. Please reply me as soon as possible.
    Thank you so much for sharing.

  6. Lynn says:

    Would you happen to have the nutritional facts?

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