Studded with fresh blueberries, these deliciously golden brown almond flour blueberry muffins are the perfect breakfast, snack or light dessert. Totally gluten-free and dairy-free too, you’ll want to eat them again and again. Bake a batch and freeze today!
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Jump to:
- What is Almond Flour?
- Delicious Almond Flour Blueberry Muffins
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipes Notes + Substitutions:
- How to Make Almond Flour Blueberry Muffins (Step by Step):
- Dish by Dish Tips/Tricks
- Recipes FAQs:
- Our Favorite Blueberry Recipes:
- Gluten-Free Muffins to Bake:
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
What is Almond Flour?
Blanched almond flour is basically blanched, peeled almonds that have been ground into a fine off-white colored flour.
The difference between almond flour and almond meal is that almond meal is made from processing whole almonds (with the skins on) until you get a sand-like texture, while almond flour is made from almonds with the skins removed. In general, almond flour also has a finer texture compared to almond meal.
Almond flour is a good alternative to normal flour as it has more protein and less carbohydrates, plus the oils from the almonds also provide more moisture to the baked goods.
Baked goods made with almond flour also tend to get a beautiful golden brown color once baked, making them look very appealing!
Delicious Almond Flour Blueberry Muffins
I’m a big fan of blueberries (from gluten-free blueberry muffins, to blueberry crisp, to lemon blueberry bread and lemon blueberry cake), so naturally I also wanted to share a recipe for blueberry muffins made with almond flour.
These delicious blueberry almond flour muffins are not only gorgeous, but they are also studded with fresh blueberries, crispy on the outside and tender instead, and perfect for breakfast, a light dessert or snack for any time of the day!
Why This Recipe Works:
- Simple Ingredients: The ingredients for this blueberry muffin recipe with almond flour are easily accessible at the local grocery store (nothing fancy required!)
- Easy to Make: Preparing the batter for these blueberry almond muffins is very simple (just mix the dry and wet ingredients together), and then fold in the blueberries and bake!
- Totally Gluten-Free & Dairy-Free: The best part is that these healthy almond flour blueberry muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this almond flour blueberry muffin recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipes Notes + Substitutions:
- Almond Flour: I used blanched almond flour (which is the main ingredient in this recipe), but you may also use almond meal if you prefer.
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as that will result in a lighter final texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as that will result in denser texture. Alternatively, if you want to keep this recipe 100% grain-free, feel free to use tapioca starch (also known as tapioca flour) instead.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Baking Powder: Baking powder is the only leavening agent in this almond flour blueberry muffins recipe, so be sure to include it in to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
- Eggs: Eggs help to bind the ingredients in this paleo blueberry muffins recipe. I personally have not made this recipe without eggs, so I don’t know how that will turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!)
- Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, or simply want to keep this recipe paleo, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Vegan Butter: I used vegan butter to keep this recipe dairy-free. You may also use melted coconut oil, olive oil, avocado oil or vegetable oil if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.
- Water: I used filtered water to add a bit more moisture. You may also use dairy-free milk (such as almond milk, cashew milk, rice milk, tigernut milk, soy milk etc).
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you don’t like the taste of vanilla or don’t have it on hand, feel free to leave it out instead.
- Blueberries: I like using fresh blueberries when they are in season. However, you may also use frozen blueberries if that’s what you have.
How to Make Almond Flour Blueberry Muffins (Step by Step):
1. Preheat Oven and Line
Preheat your oven to 325F (160C). Line your muffin pan with muffin liners or parchment paper.
2. Beat Sugar with Eggs, Butter, Water and Vanilla
Beat the sugar with the eggs, melted vegan butter, water and vanilla extract.
3. Whisk Dry Ingredients
Combine the almond flour, gluten-free all-purpose flour, xanthan gum (if using), and baking powder in a large bowl and whisk well to combine.
4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed (the muffin batter will be rather thick, but it’s ok).
5. Fold in Blueberries
Gently fold the blueberries into the batter until they are evenly distributed.
6. Spoon Batter into Muffin Tin
Spoon the batter into the 12 muffin cups of the muffin tin (dividing into 12 portions evenly).
7. Bake Until Golden Brown
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top. Let the muffins cool on a wire rack until they reach room temperature.
8. Serve and Enjoy
Serve these almond flour blueberry muffins warm and enjoy!
Dish by Dish Tips/Tricks
- Use Frozen Blueberries: If you don’t have access to fresh blueberries, frozen blueberries will work just as well.
- Swap Out Blueberries for Other Berries: If you prefer, feel free to substitute the blueberries with other berries (such as raspberries, blackberries, or strawberries).
- Make a Loaf Instead: If you prefer to make a loaf of quick bread instead of muffins, simply transfer the batter into a 9″ x 5″ loaf pan and bake for 40-45 minutes, until the top of the almond blueberry loaf is golden brown and a toothpick inserted in the middle comes out clean.
- Make Your Own Almond Flour: If you rather not buy a bag of almond flour (it can be pretty expensive), simply make your own by processing blanched almonds in a food processor or high-speed blender and then passing the processed almond mixture through a fine-sieve!
Recipes FAQs:
To store, place the cooled almond blueberry muffins in an airtight container and store them in the refrigerator for up to 3 days.
To freeze, place the muffins in a freezer-safe container or freezer bag, or wrap them individually in plastic wrap and freeze for up to 2 months. Let the frozen muffins thaw overnight in the refrigerator before warming them up in the oven and eating.
Our Favorite Blueberry Recipes:
- Easy Blueberry Muffins (Gluten-Free, Dairy-Free)
- Blueberry Crisp (Gluten-Free, Vegan)
- Blueberry Dump Cake (Gluten-Free, Vegan)
- Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
Gluten-Free Muffins to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintAlmond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Studded with fresh blueberries, these deliciously golden brown almond flour blueberry muffins are the perfect breakfast, snack or light dessert. Totally gluten-free and dairy-free too, you’ll want to eat them again and again. Bake a batch and freeze today!
Ingredients
- 2 cups blanched almond flour
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 1 1/2 teaspoons baking powder
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup melted vegan butter
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat Oven and Line: Preheat your oven to 325 F (160 C). Line your muffin tin with muffin paper liners.
- Beat Sugar with Eggs, Butter, Water and Vanilla: Beat the sugar with the eggs, melted vegan butter, water and vanilla extract.
- Whisk Dry Ingredients: Combine the almond flour, gluten-free all-purpose flour, xanthan gum (if using), and baking powder in a large bowl and whisk well to combine.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed.
- Fold in Blueberries: Gently fold the blueberries into the batter until they are evenly distributed.
- Spoon Batter into Muffin Tin: Spoon the batter into the 12 cavities of the muffin tin (dividing into 12 portions evenly).
- Bake Until Golden Brown: Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top.
- Serve and Enjoy: Serve these almond flour blueberry muffins warm and enjoy!
Notes
Almond Flour: I used blanched almond flour in this recipe, but you may also use almond meal if you prefer.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as that will result in a lighter final texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as that will result in denser texture. Alternatively, if you want to keep this recipe 100% grain-free, feel free to use tapioca starch (also known as tapioca flour) instead.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent in this almond flour blueberry muffins recipe, so be sure to include it in to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Eggs: Eggs help to bind the ingredients in this almond blueberry muffin recipe. I personally have not made this recipe without eggs, so I don’t know how that will turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!)
Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, or dark brown sugar if you prefer. If you are diabetic or insulin-resistant, or simply want to keep this recipe paleo, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Vegan Butter: I used vegan butter to keep this recipe dairy-free. You may also use melted coconut oil or vegetable oil if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.
Water: I used filtered water to add a bit more moisture. You may also use dairy-free milk (such as almond milk, cashew milk, rice milk, tigernut milk, soy milk etc).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you don’t like the taste of vanilla or don’t have it on hand, feel free to leave it out instead.
Blueberries: I like using fresh blueberries when they are in season. However, you may also use frozen blueberries if that’s what you have.
Storing/Freezing: To store, place the cooled almond blueberry muffins in an airtight container and store them in the refrigerator for up to 3 days. To freeze, place the muffins in a freezer-safe container or freezer bag, or wrap them individually in plastic wrap and freeze for up to 2 months. Let the muffins thaw overnight in the refrigerator before warming them up in the oven and eating.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking
- Cuisine: Western
Rachael says
Good morning linda,
Absolutely beautiful post! I’ve been dog-earing a bunch of your recipes to test out in the upcoming months –my kitchen’s getting renovated and I can’t wait to get my hands to work once it’s done!
I was wondering –where do you buy a lot of your products (like the paleo products and such)? I’ve been to a few dietecas by my departemento but they don’t seem to have everything I need. Is there one shop in particular that you recommend?
I look forward to hearing from you 🙂 xxRachael
felicia | Dish by Dish says
Hello Rachael!! So good to head from you!!
Aww, you are so sweet. So nice to know that you’ve been dog-earing some of my recipes to try!! I hope your kitchen gets renovated soon so you can cook again 🙂 One question – are you still in Argentina? I checked your site and it says you’re in SF? Well if you’re still in BA, i usually buy my ingredients (for grain-free/paleo recipes) such as almonds, flax seeds, chia seeds, dessicated coconut etc in the dieteticas. I go to various dieteticas depending on the prices – there’s one that has cheap almonds (AR$23/100g) along julian alvarez (y juncal) – that’s next to my gym. The one in my neighborhood (las canitas) is ridiculously expensive (think AR$35/100g)!!!
They don’t seem to have almond meal here (which is what I mostly use for grain-free recipes), so what I do is buy raw almonds and grind them in the processadora or licuadora (in my case), and then sift the ground almonds so that only the finest go through, and then re-grind the rest until all the almond meal is fine enough – the texture of the almond meal can really affect the final product.
I hope this helps!! Btw, which neighborhood are u in?
Jess @ On Sugar Mountain says
I will admit to being guilty of the same rushing through the calendar to events. I often wish I would take my time more and enjoy the little things, but I just end up scrambling through the days getting stuff done. With spring coming though, I do want to try and take my time and relax, and what better way than with muffins! 😀
Much love from the US <3
felicia | Dish by Dish says
I think we all are guilty of rushing through the calendar of events! Let’s just try to slow down once in a while. Sending love too!
Grace Lim says
What a good reminder to all of us to enjoy the moment in the here and now and the sum of all these moments will make up the stuff we call “Life”.
I noted that you are replacing wheat flour with tapioca flour in most of your recipes since you declared your intention to go gluten-free. Is there any gluten in tapioca flour? I want to do likewise if that is a good replacement to consider 🙂
felicia | Dish by Dish says
Hello mummy – I used tapioca flour because it doesn’t have gluten – but then, because tapioca flour has quite a high gylcemic index (GI) – we shouldn’t use that much of it either. It increases the blood sugar level about the same measure as wheat flour, with the only difference is that it doesn’t have gluten.
That’s why I am using almond meal too (to make almond meal I buy raw almonds and then grind them in the food processor/juicer until it resembles sand. Then I sift the almond meal through a sieve and the bits of almond that don’t fall through the sieve are re-ground until they are fine enough). The good thing about almonds is that because it’s a nut, it doesn’t increase your blood sugar the way wheat or tapioca does….so while it’s fatty, its considered a good fat. of course, don’t over-use almonds too, if the goal is to lose weight.
Grace Lim says
Thanks Felicia!
Great info to note regarding the right ingredients (flour in particular) to use in future baking and cooking to ensure that what we eat helps to nurture our physical health and not working against it
Have a great day!
thelittleloaf says
Just discovered your gorgeous blog via LondonBakes. Love this recipe and can’t wait to trawl through the archives 🙂
felicia | Dish by Dish says
Hello! Thanks so much for your sweet comment! I hope you stay a while and take your time to trawl through the archives – best with a cup of hot tea in one hand and a muffin or cookie in the other!! Sending love, felicia
Jen says
Omg, I just realized auto-correct put “flower” instead of flour!
Jen says
Would it be possible to substitute quinoa flower? Not sure how u feel about quinoa in general, but it doesn’t bother my stomach the way almond does. Thanks!
felicia | Dish by Dish says
Hi Jen! I supposed quinoa flour would be a good substitute – but because I’ve never used quinoa flour before, I’m not sure what the ratio is to substitute almond flour. Hope it works as well! Let me know how it goes will you? I’d love to see if quinoa works too!
cheri says
These muffins are truly beautiful, what a great post about appreciating the now.
felicia | Dish by Dish says
Thanks for your kind words Cheri. Glad you enjoyed the post 🙂