When I think of typical bakery muffins, my mind always forms a picture of a fresh-baked, buttery blueberry muffin. I’ve tried only a handful of bakery muffins. And, although I’ve never tasted one that disappointed me, I could never quite get over the insane sugar content. Plus, I’m gluten-free these days and many bakeries around Boise do not offer gluten free options. But, these Almond Flour Blueberry Muffins…oh heavens! THESE are delicious!
My recipe for Almond Flour Blueberry Muffins is low in sugar, Paleo friendly and made with simple, easily accessible ingredients. Additionally, they are sweetened with monk fruit and contain fresh blueberries.
How to Make Blueberry Muffins Healthy
So, my main goal in making these blueberry muffins was to create a snack that is low in sugar, healthy but still tastes great. It’s easy to find muffin recipes that are basically cake in disguise. However, muffins that can pass as a healthy snack or breakfast are another story.
To make these muffins healthy I used gluten-free, low carb flours: almond flour and coconut flour. In addition, these muffins are only sweetened with monk fruit and fresh blueberries. And lastly, they use heart healthy avocado oil. Many bakery muffins will use conventional butter or canola oil. Which, are not nearly as nutritious as avocado oil.
Ingredients in Almond Flour Blueberry Muffins
So, you know what ingredients make these Paleo muffins healthy. But, what are all the ingredients used in these muffins?
These muffins contain 11 simple ingredients:
- almond flour
- coconut flour
- monk fruit
- baking powder
- baking soda
- avocado oil
- vanilla extract
- almond milk
- fresh blueberries
A few ingredient substitutions can be made to achieve a similar muffin in terms of taste and texture.
Almond and Coconut Flour
I do not recommend substituting these ingredients. If you’re looking for a muffin recipe using different flour, then you should probably look for a different blueberry muffin recipe.
Any granulated sugar or sweetener will work in place of monk fruit. However, if you haven’t yet tried monk fruit, I highly recommend it. By far, it’s my favorite sweetener.
Additionally, subbing with maple syrup or honey should also work.
I do not recommend substituting the eggs with an alternative egg. Meaning, using flax, chia or gelatin egg will most likely not work with this recipe.
Any liquid oil will work in place of avocado oil. That being said, avocado oil is a great, neutral tasting oil that is extremely nutritious. It also stays stable at high temperature. So, it’s perfect for baking.
Any milk can be used in place of the almond milk.
Almond Flour Blueberry Muffins Kids will Love
Both of my children adore these muffins.
In fact, I had a hard time keeping my youngest son (who just turned one) away while photographing. He couldn’t keep his hands off!
How to Store Blueberry Muffins
These muffins are moist, so best left in the fridge. You can leave them out overnight and they will be fine. But after a day, I recommend keeping them in the fridge.
These healthy blueberry muffins are made with almond and coconut flour, sweetened with monk fruit and contain fresh blueberries. Perfect for a healthy Paleo breakfast or snack.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients (except blueberries).
- In a separate bowl, whisk together all wet ingredients.
- Mix wet ingredients into dry.
- Let batter sit for 5 minutes to thicken, then mix in blueberries.
- Pour batter into lined muffin pan (12 muffins). Optional: top with extra blueberries.
- Place muffins in oven and bake at 350 degrees for 30 minutes.
- Remove from oven and cool on cooling rack.
- Store in fridge.
*May substitute with any granulated sugar or sweetener.
Keywords: muffins, blueberries, dairy free, snack, paleo, almond flour, low sugar