These healthy almond flour blueberry muffins are the perfect spring and summer muffin recipe! They're made with almond flour, sweetened with coconut sugar and loaded with fresh blueberries. This paleo blueberry muffin recipe is moist, fluffy and great for a healthy breakfast or snack.
When I think of typical bakery muffins, my mind always forms a picture of a fresh-baked, buttery blueberry muffin that's loaded with sugar and not-so great ingredients.
These gluten free almond flour blueberry muffins are a little different, but have just as much flavor and a perfectly moist texture.
My recipe is made with simple paleo ingredients that you can feel good about eating. They're healthy and lower in sugar than your average muffin, but still taste fantastic!
- paleo friendly: grain free, dairy free, no refined sugar, no vegetable oils
- made with almond flour and yogurt
- moist & fluffy: not dry
- easy to make: a super simple blueberry muffin recipe
- healthy: made with real food ingredients and not loaded with sugar
This easy blueberry muffin recipe is just what you need for a healthy family breakfast or snack. We love eating a couple for breakfast with a side of bacon and fresh fruit, or sliced cucumber and eggs.
Here's a list of what you need to make this recipe for almond flour blueberry muffins:
- almond flour: because these are almond flour blueberry muffins
- tapioca flour: for texture purposes
- coconut flour: needed for texture purposes
- coconut sugar (or monk fruit sweetener): to sweeten the muffins
- baking soda: for the rise
- salt: to enhance the flavor
- eggs: no egg substitutes have been tested
- yogurt: I used almond milk yogurt but any kind will work. Yogurt makes these muffins moist.
- almond milk: I used homemade almond milk
- vanilla extract: for flavor
- fresh blueberries: I don't recommend frozen
How to Make Blueberry Muffins with Almond Flour
These blueberry muffins are made in a mixing bowl, the batter is poured into a lined muffin pan and then baked in the oven. Here's what you need to do:
First, preheat your oven to 350 degrees F. Line a muffin pan with 12 muffin liners and set aside.
In a large mixing bowl, combine all dry ingredients. This includes the almond flour, tapioca flour, coconut flour, coconut sugar, baking soda and salt.
In a separate bowl, whisk together the wet ingredients. This includes the eggs, yogurt, almond milk and vanilla.
Pour the wet mixture into the dry mixture and whisk until smooth. Fold the blueberries into the batter
Next, pour the batter into the lined muffin cups, filling each cup nearly to the top. This recipe makes 12 muffins.
Place the muffins in the oven and bake at 350 degrees for 25-30 minutes.
Lastly, remove the muffins from the oven and place them on a wire cooling rack. Cool to room temperature.
These healthy almond flour blueberry muffins are moist, so best kept in the fridge. Place them in an air-tight container in the fridge for up to one week.
Frequently Asked Questions
Why are blueberry muffins bad for you?
Some blueberry muffins are unhealthy, especially store-bought blueberry muffins. But my recipe is healthy! Why? Because this paleo blueberry muffin recipe contains simple, organic ingredients (depending on the brands you use) that are easily digested and come from whole food sources (nothing highly processed). In addition, these muffins are lower in carbs and sugar than the average muffin.
Why are my blueberry muffins flat?
Almond flour has a tendency to produce flatter (not fluffy) baked goods. But the combination of almond flour, tapioca flour and coconut flour, along with the right amount of baking soda, will give you a fluffy blueberry muffin. That being said, these muffins are more dense; they are not light and airy.
What's the best almond flour?
I have 3 favorite brands of almond flour. My top two are from Terrasoul and Anthony's. I like these two because they are organic, have a fine texture and bake well. They are slightly more expensive because of the high quality almonds they use (organic). My third favorite is Blue Diamond almond flour. It has a superfine texture (just like the other two) but is not organic. It is a more affordable price.
Can these blueberry muffins be nut free?
This paleo blueberry muffin recipe can be made nut free. Here are the swaps to make:
- almond flour - substitute (by weight) with tigernut flour
- almond milk yogurt - use a coconut milk yogurt. If you tolerate dairy, use a cow's milk, sheep or goat's milk yogurt. Kefir should work too.
- almond milk - substitute with any plant based milk. If you tolerate dairy, use a cow, sheep or goat's milk.
More Healthy Blueberry Recipes
- Easy Paleo Blueberry Cobbler
- Healthy Blueberry Breakfast Cake
- Tigernut Flour Blueberry Muffins
- Healthy Blueberry Banana Bread
These paleo blueberry muffins are made with almond flour, sweetened with coconut sugar and studded with fresh blueberries.
- Preheat oven to 350 degrees F. Line a muffin pan with 12 muffin liners, set aside.
- In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, coconut sugar, baking soda and salt.
- In a separate bowl, whisk together eggs, yogurt, almond milk and vanilla extract.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Fold blueberries into the batter.
- Pour batter into lined muffin pan, filling each cup nearly to the top. Optional: top with extra blueberries.
- Place muffins in oven and bake at 350 degrees for 25-30 minutes.
- Remove from oven and cool on wire cooling rack.
- Store in a sealed, air-tight container in the fridge up to one week.
Keywords: muffins, blueberries, dairy free, snack, paleo, almond flour, low sugar