This almond flour blueberry muffins recipe is a lightened-up breakfast, snack, or dessert full of sweet, fruity flavor. With a sparkly top and soft interior, they look like they came from a fancy bakery but are secretly easy to make!
Why you’ll love this muffin recipe
When I first started developing this recipe, it took me three tries to get it just right. Then I made it four more times because we couldn’t stop eating them!
It took some work, but I finally got it right—soft, fruity muffins packed with juicy blueberries and a nice little dome on top.
- Gluten-Free Muffins – Made with almond flour, these are naturally gluten-free, but you’d never know it if I didn’t tell you.
- Moist and Fluffy – Every bite is soft, moist, and tender with a burst of juicy berries!
- One Bowl Muffin Recipe – These almond flour blueberry muffins are prepared in one bowl and ready to eat in less than 30 minutes!!
- Not Too Sweet, Just Right – These almond muffins are not overly sweet and make a perfect breakfast option!
If you’ve never worked with almond flour, don’t be intimidated. I love to use it in muffins, easy almond flour cookies, and almond yogurt cake. I’m sharing all my top tips so your muffins always turn out great!
Key Ingredient Notes
- Flour – I use almond flour to keep these muffins gluten-free while adding a slightly nutty taste. If you’re interested, you can keep reading to learn more about the types of flour and how to use them.
- Baking Powder and Baking Soda – I use both leaveners to achieve the slightly fluffy, domed tops we want. Make sure they’re fresh, or your muffins won’t rise!
- Salt – Just a pinch helps enhance the rest of the ingredients. Without this, your muffins will taste a little flat.
- Egg – I use three eggs to help the muffins hold their shape and moisture to the muffins. You can use cold, straight-out-of-the-fridge eggs for this recipe!
- Sugar – Granulated sugar enhances the natural sweetness of the berries and gives the muffins structure and moisture. I didn’t test this recipe with any other types of sugar. However, I like to sprinkle a little extra demerara sugar on top for a pretty appearance and satisfying crunch.
- Greek yogurt replaces butter or vegetable oil, reducing the fat and adding a boost of protein while keeping the muffins tender and moist. If preferred, sour cream will also work.
- Extracts – Vanilla extract and almond extract enhance the sweet, nutty flavors.
- Blueberries – I’ve tested this recipe with both fresh and frozen blueberries. Both work fine. I noticed frozen blueberries burst during baking.
How to make almond flour blueberry muffins
Before you begin, preheat your oven to 400°F, and line a muffin pan with paper liners or grease muffin cups.
- Whisk the eggs, sugar, Greek yogurt, vanilla, and almond extracts in a large bowl until smooth.
- Add the almond flour, baking podwer, soda, and salt to the bowl of wet ingredients, and mix for about a minute or just until combined.
- Fold in the blueberries.
- Divide the batter between 12 muffin cups.
Use a cookie scoop
I like to use a large cookie scoop for easy portioning without making a mess. I use one scoop for each muffin cup, and it works out perfectly!
- Sprinkle demerara sugar evenly over each muffin.
- Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
Tips for Success
- Use muffin liners for easy removal. Greasing the pan works, too, but muffin liners make removal a breeze! That way, you don’t have to fight to get the muffins out of the pan and risk them crumbling.
- Preheat the oven well. You want it to be nice and hot for the batter to rise quickly and dome at the top.
- Fill the muffin cavities all the way to the top. This goes against the advice of most muffin recipes but is how we achieve the tall, bakery-style domes!
- Don’t overbake the muffins. This may seem obvious, but an overbaked muffin is a dry muffin, no matter how good the recipe. Use the toothpick test, and stick a toothpick into the center of the muffin. If it comes out clean, they’re ready!
Storing Tips
Let the almond flour blueberry muffins cool completely before storing.
- Store leftover muffins in an airtight container or sealable bag for up to 3 days.
- This berry muffin recipe also freezes well! Wrap each cooled muffin in plastic wrap. Then, transfer them to a sealable bag to freeze for up to 3 months.
- Thaw in the fridge or at room temperature, and enjoy. Or, reheat leftover muffins in the microwave for about 20 seconds.
FAQs
Fat, like butter or oil, is typically crucial for keeping muffins moist. In this case, we’re using Greek yogurt, which adds enough moisture to prevent the muffins from drying out. In addition, avoiding overmixing and overbaking will help prevent your muffins from becoming dry.
Blueberries sink when the batter is thin, so I recommend tossing them in flour before adding them to the batter. In this recipe, however, the batter is thick, and blueberries don’t sink.
Yes, I’ve tested this recipe with strawberries and raspberries, and they’re just as delicious. Feel free to use any fresh or frozen berries you have on hand, or use a combination of berries instead.
More Muffin Recipes
Almond Flour Blueberry Muffins
Ingredients
- 3 large eggs
- ½ cup (100 g) granulated sugar
- 1/3 cup (80 g) Greek yogurt or sour cream
- 1 tablespoon pure vanilla extract
- ¼ teaspoon pure almond extract optional
- 3 cups (290 g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 1 cup (100 g) blueberries fresh or frozen
- 1 tablespoon demerara sugar for topping
Instructions
- Preheat the oven to 400°F (200°C). Grease or line the muffin cups with paper liners.
- In a large bowl, whisk together eggs, sugar, Greek yogurt, vanilla, and almond extracts until well combined.
- Add the almond flour, baking powder, baking soda, and salt and mix just until combined, about a minute.
- Stir in blueberries.
- Divide the batter into 12 muffin pan cups. (TIP: This large cookie scoop makes this step super easy – one scoop of batter in each muffin cup.)
- Sprinkle demerara sugar on each muffin.
- Bake for about 15 minutes, or until the inserted toothpick comes out clean. Cool completely before serving.
Video
Tips & Notes
– Store leftover muffins in an airtight container or sealable bag for up to 3 days in the refrigerator.
– Freeze leftover muffins for up to 3 months. Wrap each cooled muffin in plastic wrap. Then, transfer them to a sealable bag to freeze.
– Thaw muffins in the fridge or at room temperature, and enjoy. Or, reheat in the microwave for about 20 seconds.
Nutrition
