Almond flour blueberry muffins are gluten-free and dairy-free. They make a delicious healthy breakfast or snack and you can make a batch in about 30 minutes!
Start by whisking together the wet ingredients: eggs, maple, syrup, vanilla extract, lemon juice, and oil.
In a separate bowl, mix the dry ingredients: almond flour, baking soda, and salt.
Almond flour: You want to use almond flour rather than almond meal. Although more expensive, almond flour is ground finer and therefore makes fluffier muffins than almond meal, which has a coarser texture.
Then carefully fold the blueberries into the batter.
Blueberries: When I bake with blueberries I prefer to use fresh. You can use frozen blueberries if fresh are not available, but be very gentle when mixing them into the batter. The excess moisture from the frozen blueberries has a tendency to bleed into the batter and turn it blue.
Scoop the batter into the muffin pan. This recipe makes enough batter to fill 9 muffin tins.
Bake 20-25 minutes at 350 degrees Farenheit.
Cooking time: Since ovens can vary, I would check the muffins at 20 minutes to see if you can stick a toothpick in the center and have it come out clean. If not, put them back in the oven and check again at 25 minutes.
Storage: Store the muffins in a single layer in an airtight container or a resealable plastic bag. If you store them in the fridge they can last for up to one week. They also freeze well (up to 3 months) If you make them ahead of time, like for make-ahead breakfasts. When you’re ready to eat them, thaw overnight in the fridge or pop in the microwave for a few minutes.
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Almond Flour Blueberry Muffins
- 2 cups almond flour
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons avocado oil (or coconut oil)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries (ideally fresh)
- Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray or add 9 muffin liners to the pan.
- In a medium bowl, whisk together the eggs, maple syrup, vanilla extract, lemon juice, and oil.
- In a separate bowl, mix the dry ingredients: almond flour, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Gently fold the blueberries into the batter.
- Spoon the batter into the muffin tins until each is 3/4 full.
- Bake 20-25 minutes until the tops are golden brown and you can insert a toothpick into the center and have it come out clean.