Blueberry Almond Flour Muffins made grain-free, dairy-free, and refined sugar-free. These healthy blueberry muffins are moist, fluffy, perfectly sweet and make for a wholesome snack or breakfast!

Two white plates with blueberry muffins and fresh blueberries all around.

After developing recipes with almond flour for over 11 years, it only recently dawned on me that I hadn’t shared an almond flour blueberry muffin recipe yet.

I immediately remedied this as soon as I came to the realization because I’m a muffin fanatic so I selfishly wanted to try them myself, and I had a sneaking suspicion you would love them too.

So here we are, baking up a batch of the best almond flour blueberry muffins the internet has to offer.

What makes these the best blueberry muffins?

For me, it’s the light and fluffy texture, the perfect level of sweetness, the moistness, and the generous amount of blueberries.

After re-making my Strawberry Almond Flour Muffins recently, I just knew a blueberry version was in order.

I’m betting this healthy almond flour blueberry muffins recipe will become a new household staple, just as they have for us!

The best part is the recipe requires minimal ingredients, all of which you can find at most grocery stores. 

Hand holding a blueberry muffin that has been sliced in half so you can see the inside.

If you love almond flour treats like me, also be sure to try my Almond Flour Lemon Poppy Seed Bread and my Blueberry Almond Flour Scones. Both are tried and true reader favorites!

Let’s discuss the nutritious ingredients for almond flour blueberry muffins.

Ingredients for Blueberry Almond Flour Muffins:

Almond Flour and Tapioca Flour: The combination of almond flour and tapioca flour yields a light and fluffy texture, which closely resembles the texture of regular all-purpose flour. The healthy fats in the almond flour keep the muffins supremely moist without the need for an added oil like olive oil.

Be sure to use a finely ground almond flour (as opposed to almond meal) for the best results as a coarse grind will result in a dense texture.

The finer texture of a finely ground almond flour is what produces the best results.

I like using Bob’s Red Mill Super Fine Almond Flour, but any brand you have used and trust will work as long as it’s a fine grind.

If you don’t keep tapioca flour on hand, you can replace it with more almond flour or arrowroot flour.

Baking Powder: The leavening agent that helps bring rise to these gluten-free blueberry muffins and helps them bake evenly.

Large Eggs: I use three eggs to result in the optimal fluffiness. The eggs make up the majority of the liquid in the recipe, which means we don’t need avocado oil, melted coconut oil, butter, or any kind of milk like almond milk or oat milk.

I’ve found flax eggs don’t work as well in grain-free recipes like this because of the lack of starch. Without starch, almond flour recipes turn out very dense and appear underbaked or raw.

For this reason, I don’t recommend swapping out the eggs with an egg replacer, as they perform a crucial role in this recipe.

Pure Maple Syrup: Used to sweeten the muffins and serve as part of the liquid, pure maple syrup keeps these grain-free blueberry muffins refined sugar-free too.

Vanilla Extract: a splash of pure vanilla extract brings warm flavor to these healthy muffins, making them extra enticing.

Fresh Blueberries: The reason we’re all here! Our main ingredient du jour! Fresh juicy blueberries provide that classic blueberry muffin vibe and give these treats iconic berry flavor.

If you need to use frozen blueberries, I recommend thawing them first and draining any excess liquid because frozen berries tend to hold onto extra liquid.

Lemon Zest (optional): Fresh lemon zest adds another flavor nuance to the muffins, which I find to be delightful but it is entirely optional.

Sea Salt: A little sea salt helps enhance all of the flavors in the muffin and brings out their richness and sweetness.

Muffin tray with blueberry muffins and fresh blueberries inside of some of the muffin holes

Recipe Adaptations:

  • Add two tablespoons of poppy seeds for blueberry poppy seed muffins.
  • Swap orange zest for lemon zest if you have a fresh orange on hand.
  • Stir in 1/2 cup to 1 cup of chocolate chips if you love chocolate and blueberries together.
  • Add 1/2 cup to 2/3 cup of chopped walnuts, pecans, or chopped whole almonds if you enjoy nutty muffins.
  • If you prefer baking with coconut flour, make my Paleo Blueberry Muffins, which call for coconut flour instead of almond flour.
  • If you don’t follow a grain-free diet, make my Gluten-Free Blueberry Muffins which use a gluten-free flour blend or my Blueberry Banana Oatmeal Muffins using oats.
  • Add in 1/2 teaspoon of almond extract if you love the flavor of almond treats. Almond blueberry muffins are delicious!
  • For sweeter muffins, add 1 to 3 tablespoons of brown sugar, white sugar, coconut sugar, or maple sugar.
  • Add more lemon zest and 2 tablespoons of lemon juice for lemon blueberry muffins. 

Now that we’re familiar with the simple ingredients for paleo blueberry muffins, let’s make them!

How to Make Almond Flour Blueberry Muffins:

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners. This recipe makes 8 larger or 10 smaller muffins.

In a large mixing bowl, whisk together the eggs, pure maple syrup, and vanilla extract (wet ingredients).

Eggs, pure maple syrup and vanilla extract in a red mixing bowl.

In a separate bowl, stir together the almond flour, baking powder and salt (dry ingredients).

almond flour and tapioca flour on top of the wet ingredients, ready to be mixed in.

Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms.

Toss the blueberries in 1 tablespoon of tapioca flour, then transfer them to the muffin batter and stir well until the berries are well-distributed throughout the batter.

Muffin batter in a red mixing bowl with blueberries on top.
Blueberry muffin batter in a red mixing bowl.

Pour the muffin batter into the prepared muffin pan, filling the paper liners most of the way up. If you’d like, add extra blueberries on top.

Muffin tin lined with muffin papers, filled with blueberry muffin batter, ready to go into the oven.

Bake muffins on the center rack of the preheated oven for 28 to 35 minutes, or until the muffins test clean and the tops are golden brown.

Muffin tin with blueberry muffins inside.

If you own an instant read thermometer or meat thermometer you can use it to check the internal temperature of the muffins. Muffins are considered fully cooked when they have reached an internal temperature of 190 to 200 degrees Fahrenheit.

Allow the muffins to cool to room temperature before peeling off the muffin papers and eating.

Store muffins in an airtight container in the refrigerator for up to 1 week. You can also freeze leftover muffins in a large zip lock bag or freezer bag for up to 3 months.

Oddly enough, muffins taste even better the next day (and the following 2-3 days) after they’ve been prepared. For this reason, I recommend baking them in advance if possible and waiting until the next day to eat them.

If you’re anxious to get your treat on like me, they are still delicious when freshly baked.

White plate of muffins with one sliced in half so you can see the inside.

So there you have it! A delicious grain-free version of classic blueberry muffins that will tickle you pink! 

Perfect for breakfast, brunch, or snack, these easy blueberry almond flour muffins are worthy of putting on repeat and enjoying no matter the time of the day.

Enjoy them with your morning coffee or afternoon mug of tea!

Bake up a batch the next time you’re craving delicious blueberry muffins with all those cozy coffee shop feels.

If you follow a low carb diet or a keto diet, make my Low-Carb Lemon Poppy Seed Blueberry Muffins. This recipe is sugar-free and you can also omit the lemon and poppy seeds if you want regular blueberry muffins.

Two white plates of blueberry muffins

If you love healthy muffin recipes, also try these amazing gems.

More Healthy Muffins:

Enjoy these blueberry dewdrops of bliss!

Two white plates with blueberry muffins and fresh blueberries all around.

Blueberry Almond Flour Muffins

4.40 from 23 votes
Moist, fluffy, delicious grain-free almond flour blueberry muffins with the perfect texture! This simple recipe is lovely for breakfast, snack, or even dessert.
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 8 Muffins

Ingredients

  • 3 eggs
  • ½ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups almond flour
  • ½ cup tapioca flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt*
  • 1 ½ cups fresh blueberries
  • Zest of 1 lemon optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners. This recipe makes 8 larger or 10 smaller muffins.
  • In a large mixing bowl, whisk together the eggs, pure maple syrup, and vanilla extract (wet ingredients).
  • In a separate bowl, stir together the almond flour, tapioca flour, baking powder and salt (dry ingredients).
  • Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms.
  • Toss the blueberries in 1 tablespoon of tapioca flour, then transfer them to the muffin batter and stir well until the berries are well-distributed throughout the batter.
  • Pour the muffin batter into the prepared muffin pan, filling the paper liners most of the way up. If you’d like, add extra blueberries on top. Bake muffins on the center rack of the preheated oven for 28 to 35 minutes, or until the muffins test clean and the tops are golden brown.
  • If you own an instant read thermometer or meat thermometer you can use it to check the internal temperature of the muffins. Muffins are considered fully cooked when they have reached an internal temperature of 190 to 200 degrees Fahrenheit.

Video

Notes

  • Allow the muffins to cool to room temperature before peeling off the muffin papers and eating.
  • Store muffins in an airtight container in the refrigerator for up to 1 week. You can also freeze leftover muffins in a large zip lock bag or freezer bag for up to 3 months.
*If you’re using iodized salt (or regular table salt), use ¼ teaspoon because table salt is saltier than sea salt.

Nutrition

Serving: 1Muffin (of 8) · Calories: 275kcal · Carbohydrates: 29g · Protein: 8g · Fat: 16g · Saturated Fat: 2g · Cholesterol: 70mg · Sodium: 380mg · Fiber: 4g · Sugar: 16g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: almond flour blueberry muffins, blueberry almond flour muffins, gluten-free blueberry muffins, grain free blueberry muffins, healthy blueberry muffins, healthy muffin recipes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. You say 1/2 cup of tapioca flour, but only use 1 tablespoon mixed with blueberries. What about the rest of it? Do you add the remainder to the batter?

    1. My apologies, Sue! 1/2 cup of tapioca flour gets mixed in with the almond flour for the dry mixture. Toss the blueberries in one tablespoon of tapioca flour so that they don’t sink to the bottom of the muffins. I edited the recipe so it should be more clear now 🙂 Hope you enjoy the muffins! xo

  2. I have to eat GF so am very interested in trying out this recipe.
    Please note that the tapioca flour was not listed in #3 in the instructions.

    1. Thanks so much for catching this, Betty! I edited the recipe so that the tapioca flour is included in the dry mixture in step 3 🙂 xo

  3. I just made these muffins and I was happily surprised. They are absolutely delicious. I am so happy to have this recipe as I love blueberry muffins.
    Responding to the below questions. I added the 1/2 cup tapioca flour into the dry mix.

    1. LOL, super solid question. They shouldn’t be chopped. That was a brain malfunction and typo on my end! I fixed the recipe so that it no longer says chopped after the blueberries ingredient. Definitely leave them whole – no reason to take the extra step of chopping them. Thanks so much for catching this, Caroline! xo

  4. Beautiful Muffins! Taste & texture were divine. I followed the recipe to the letter. I have tried a few other that are similar, but yours was the most successful. Mine were ready at 28-29 minutes. I am also a muffin lover. I prepared these for a cousin who has celiac disease, and she gave it a high rating as well. So pleased with this recipe as well as your apple sauce bread (almond flour). I had to share my muffin enthusiasm and the joy of finding your site !

    1. Awww I love hearing all of this, Patricia! I’m thrilled you and your cousin enjoy the muffins and that you enjoy the applesauce bread as well 🙂 Thanks so much for sharing! xo