Gluten Free Blueberry Muffins recipe made with protein packed almond flour. Just 7-Ingredients, this blueberry muffin is easy to make, moist, and perfectly sweetened. It’s heaven in muffin form.
(Gluten-Free, Dairy-Free, Low-Sugar)
Once upon a time, a batch of amazing blueberry muffins was made. Shortly afterwards, every single muffin was devoured! The end.
Yep, that’s pretty much how the story went at my house last weekend. These muffins lasted maybe 2 hours… at most. 😉
These flourless, protein packed blueberry mammas are so moist and decadent; it is no surprise they were gobbled up in 2 minutes flat.
Let me break it down here:
Healthy.
Delicious.
Moist.
Protein-Packed.
Dairy-Free.
Gluten-Free.
Low-Sugar.
Refined Sugar-Free.
And made with just 7-Ingredients!
It’s practically a guilt-free muffin just begging to be eaten, right?
Right.
I have a strong soft-spot for breakfast foods that practically scream decadence, but are actually healthy.
It means I can eat them all, right?
I completely understand when people balk at the price of almond flour. However, let me try and put this almond flour price into perspective.
(FYI, this is how I rationalize it.)
Almond flour is protein packed, gluten-free (mega bonus), low-carb, and packed with potassium and Vitamin E.
Essentially, almond flour is just ‘chewed’ up almonds.
Do you buy almonds? Well, whole almonds are also expensive. So . . . what’s the difference in cost?
I prefer to take my almond flour and turn it into delicious dishes vs. chewing on some plain whole almonds. Don’t get me wrong, I also do that from time to time, however, these gluten free blueberry muffins definitely taste better than plain almonds.
Side Note: If you still are balking at the price of almond flour try these healthy blueberry muffins WITHOUT almond flour. YUM.
While almond flour is delicious and I absolutely love it, it is important to be aware of how many almonds we are actually eating while devouring these muffins.
Almond flour is essentially ground up almonds and, as always, everything in moderation is how we roll.
Should we eat all 6 muffins in one sitting? No, probably not.
But I wouldn’t judge you if you did; my self-control was far from perfect the first time I made these.
I got myself in check after the umpteenth batch, though. Hope you have more self-control than I did. 😉
Since we are settling into the winter season don’t forget to use those frozen blueberries! Check out our video below to help with HOW to prep those frozen blueberries to get fluffy golden brown blueberry muffins!
Gluten Free Blueberry Muffins Recipe (With Almond Flour)
Breakfast
Gluten-free, Vegetarian, Dairy-Free, Low-Sugar
American
Yield: 6
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Ingredients:
- 2 cups blanched almond flour
- 2 eggs
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking soda
- 1 1/2 Tablespoons apple cider vinegar
- 1/2 teaspoon sea salt
- 1 Tablespoon pure vanilla extract
- 2 Tablespoons olive oil
- 1 cup blueberries
Directions:
- 1. Preheat oven to 350 F.
- 2. Prepare muffin tin with muffin liners or grease.
- 3. Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
- 4. Fold in blueberries.
- 5. Spoon batter evenly between muffin pan filling them almost full. (See Video)
- 6. Bake for 20-25 minutes.
Author: Linnie
Recipe Video:
Nutrition Information:
Calories: 293
Other nutrition information: Total Fat: 24g, Sat Fat: 2g, Cholesterol: 62mg, Sodium: 193mg, Total Carb: 23g, Dietary Fiber: 5g, Sugars: 13g, Protein: 11g
How much did you love this recipe?
Click a star to let me know:
(350 votes, average: 3.75 out of 5)
Loading...
Delicious, these are my favorite. soo tasty. Thanks for sharing.
Simon
So glad you like them Simon! 🙂
Is it baking soda? Or baking powder ?
I think the baking soda and vinegar help to raise these muffins so they aren’t heavy. They certainly were delicious!
Do you think coconut flour would work?
Coconut Flour works verrrrrrrrry differently vs. almond flour. I personally have a coconut allergy and can’t experiment with this flour, but from my understanding it is SUPER absorbent and a little goes a long way. It definitely wouldn’t work in a cup to cup ratio, I’m afraid it’ll make them extremely dry.
I am making these now. I doubled the batch and am using almond and coconut flour. The rule for coconut flour is to double the liquid and 1/2 the flour. So I did 1 cup of coconut flour, 4 eggs and 4 tbsp oil. The batter tasted good, well see how they turn out. I also try to avoid honey and sugar, so I used 1/4 cup erythritol and trader joes liquid stevia. Hope it turns out! I just went blueberry picking to day, it was my first time and it was fun, my kids loved it too!
I’d love to hear how they turned out with those changes! My family has a blueberry and red raspberry patch, its my favorite time of the year when I get to go pick big cartons of fresh deliciousness. It’s hard to not eat them right off the bush too. 😉
Any experience with which type of egg replacer might work with this? Gelatin? Flax?My son has an egg allergy (dairy, wheat, oat, and peanuts too.) Thanks!
I haven’t tried it before, BUT I would try flax egg for the replacements. I think that would be your best choice to try. 🙂
These are wonderful! I made them with flax eggs instead of regular eggs (I have an egg allergy) and made them into mini muffins and they are fantastic! Delicious! Thank you!
So glad you loved them Janet! Thanks for coming back to let us know how they turned out with those changes. 🙂
Hi Lindsay,
Thank you so much for sharing this delicious recipe – I’m gluten & Lactose intolerant so always looking for new options. I made these today & they are absolutely delicious, the rest of my family (who are normal eaters) have been enjoying them just as much! I will definitely be making another batch!
So glad you enjoy them Kirsty! 🙂
Delicious! I am going to make these again as they were literally a little too moist, which is something id never expected from gluten free baking! I might cut some of the olive oil and add fewer berries but other than this they were perfect! I have recently been limiting my dairy and seeking yummy non dairy baking, which my bf thought wasnt really possible. Glad to have found veggie balance:) thank you!
So glad you enjoy them Kiki! They are a huge favorite of ours too. 🙂
I love these muffins so much and am trying to make a similar recipe for pumpkin spice muffins – dairy and gluten free (eggs OK). Do you have a recipe you recommend just like this but for pumpkin?
You’ve read my mind Silvana! 😉 I have plans to make a pumpkin version of this recipe in the coming weeks (So hang tight). I also have another pumpkin cream cheese muffin recipe that easily can be swapped with dairy-free cream cheese. 🙂
I’d like to make these muffins with Butter instead of the Olive Oil. How much Butter should I use?
You can use the a 1-1 ratio of the swap and it should turn out pretty well using butter.
These were fantastic!
I replaced half of the almond flour with oats, used coconut oil instead of olive oil, and cut up one apple instead of a cup of blueberries. YUM. I agree with one of the previous commenters…they were almost TOO moist 😛 I will definitely make them again. Thank you!
So glad you enjoyed them Devan! Thanks for coming back and letting us know those swaps work! Sounds divine with apples. <3
I have picky kids and let me tell you these will be a staple for us!!! I can’t say enough good things about these muffins. Mmmmmm mmmmmm mmmmmm
So glad you and THEY enjoyed it! 🙂
Can you use Almond milk in replacement of the oil?
You are more then welcome to try. I personally am not sure if that would work though.
Unfortunately these didn’t turn out for me. Thought maybe it was because I used flax instead of eggs but see in the comments that someone else was able to successfully do that. So I’m not sure what went wrong. They got brown on the top but weren’t baked fully on the inside.
🙁
Oh no Maria!
They are definitely moist muffins to begin with but definitely are baked on the inside. Couple thoughts: Either your oven temp might of be a little off.. Or I’ve even had my muffins bake differently in different types of pans before. Sorry they didn’t turn out for you! 🙁
Finally, a paleo muffin recipe that works!!! I’ve tried two other recipes (not from your site) and the 1st was extremely wet, the 2nd really dry. For your recipe I added lemon juice from two fresh lemons to give it that citrus flavor and it turned out perfect. Thanks for sharing – guess i’ll be trying more of your recipes 🙂
So glad you enjoyed it Alicia! Hope to see you around 🙂
could you use frozen berries?
Yes! Most definitely! Use my guide to cooking with frozen berries to help them not become gray muffins by the coloring. 🙂
I had some almond flour collecting dust in my pantry. Made these hoping for a filling breakfast for my picky kids. My pickiest eater loved them.
Love hearing reports like this! 🙂
Do you think this could be done as a loaf instead of muffins? If so, any idea of how long to bake it?
I might be afraid of it being TOO moist being cooked as a loaf. It would need to be cooked for much longer and would be afraid the top would get rather toasty to achieve a cooked center. It’s definitely worth a try. There is a new blueberry muffin recipe coming out soon that I’ve tested as a loaf already and that one turned out rather great. If this one doesn’t turn out great it’s worth a try to try the new one later. 🙂
Thanks for this recipe! They are SO good!!
Thank you for a great recipe! I made 12 yesterday, and my family loved them!
The only substitution I made was using coconut oil. Oh, and as for them being too moist ( not fully cooked), keeping them in the oven for 40 min instead worked for me ( my muffin tray is deeper, and ovens are also different… right?).
Just beautiful, moist, with enough sweetness. Love them 😋
My boyfriend is on paleo and I’m on lowfodmap so this Saturday I wanted a little cheat sweet treat. They were so good we couldn’t believe they were a “healthy” muffin. Amazing recipe. Thank you!
So glad you enjoyed them! 🙂
any ideas to replace apple cider vinegar?
you may omit if you don’t have it on hand or cut the amount in half and use plain white vinegar. It helps with the fluffy texture of the muffins.
Wow I never comment on recipes, but these are great. I love what’s in them nutritionally, and that can be hard to find that in simple flavorful recipe. Just like Lindsay says, basically mix all ingredients together and add blueberries. As someone who is not a baker, I appreciate the simplicity. I even used unthawed frozen blueberries with good result. This is actually my first time trying almond flour too.
Thank you for such a simple recipe to add a healthful breakfast to my meal prep and share with my toddler.
Brad
I have no idea what went wrong. I’m standing here staring at my bowl of paste. In no way does it resemble a batter. I have no idea what to do at this point… Was hoping by the reviews they would have turned out like they did for everyone else!
Oh no! The batter in general is a slightly thicker consistency but it definitely should not resemble paste. I’d advise to stir in 1 TBS of milk or dairy-free alternative at a time until it reaches a better consistency.
These muffins are amazing! So easy and delicious.
Is your carb count based on the honey or the maple syrup?
I have this in the oven now, using 1/4 cup erythritol for the sweetener and used 2 tablespoons golden ground flax instead of eggs. Mixed 6 tablespoons water with the wet ingredients (vinegar, vanilla, oil) and added all at once. Used coconut oil. Thick batter, pressed it down with spoon into 12 muffin cups, they were about half full.
Will let you know how it turns out. They’re smelling really good!
Yes let me know how it turns out! The carb count is based on with the honey.
Tasty, but very gooey….. berries sunk to the bottom and the muffins fell apart when removing them from the pan. Next time I will use 1 tablespoon flax and also will put the berries on the top after spooning batter into the muffin cups, so hopefully they don’t all end up on the bottom.
You definitely want to allow the muffins to fully cool before removing them from the pan. If you don’t they will fall apart on you. Thank you for the feedback and we’ll be adding that tip to the recipe. :))
We made these using the syrup, and are them while really warm, as in just it of the pans… They didn’t fall apart and everyone loved them, as in all gone within 15 min! (4 adults) thankfully it ended up making 8 muffins with our fresh blueberries😁
Soooooo good! So moist and fluffy! I totally skipped over the whole frozen blueberry rinsing and drying but my muffins still turned out great (just a little blue :)) thanks for the post!
OMG, thank you, thank you, thank you for the recipe! I’ve been grain free and dairy free for almost a year. I’ve tried many recipes but this one took the cake!!! They tasted like real white flour muffins. Even the hubby was surprised. We also did a batch with chocolate chips and it turned out great!
So glad you enjoyed this recipe and came back to tell us! We love to hear that we can help with peoples diets and actually enjoying food! :))
I loved this recipe! So nice to find a decent recipe that fits all the crazy needs our my family’s diet! With a diabetic husband and a gluten free son its difficult to always find recipes that work for us, thank you so much!
So glad you enjoyed it! 🙂
Can I omit the honey and syrup for Keto?
I don’t see why not! I’m wondering if it’ll change the consistency but I would try it myself for my husband next time too. Let me know how it turns out?! 🙂
24 grams of fat seems rather high for 1 muffin! Where is the fat coming from? I can’t seem to figure out how there is that much in just 1 muffin.
Almonds! 🙂
Great blueberry muffin recipe! I am new to eatng clean foods. Thanks for the recipe.
Just made these and they were awesome..thanks so much. I used chia seeds instead of eggs.. i think the dough was too thick but they turned out yummy!!!
Can stevia be used in place of the honey/syrup?
It can be if it’s what you’d like to use. I believe they should turn out correctly using stevia instead.
I’m not sure what I did wrong… I used flax eggs and stevia in place of the eggs and honey. Otherwise nothing different. My batter resembled cookie batter. It was extremely thick (definitely not able to be poured). I tried adding almond milk as recommended to a prior response but no luck. The muffins did not rise at all. The flavor is good, but they look nothing like your photos.
Mmm. The batter needs to be spooned into a muffin tin. It definitely shouldn’t be thick like a cookie dough but it won’t be thin enough where you can POUR it. So it should of been somewhere in-between if that makes sense.
The muffins tend to not rise as much as a traditional muffins but I think perhaps why yours didn’t at all is either the flax eggs or your baking soda is perhaps older?
They should rise just a little bit and create a crust on top. I tested it with the flax eggs in the past and in essence they need to be in there to hold the muffins together. I can’t remember if they rose the same amount as the eggs but as I said before in general the muffins aren’t going to double in size by any means.
I hope this helps and perhaps provides a little guidance for when you want to make them again! :))
LOved these!! I replaced the olive oil with Greek yogurt and they came out so good! I try to avoid sugar so I left out the sugar and they were still so yummy!!
Thank you for your feedback! So glad you enjoyed it! :))
Hi, can I replace the blueberries with banana?
Thanks cathy
Yeah I would see that could probably work still! let us know how they turn out!
Delicious muffins! I used avocado oil in place of the olive oil and added about 1 tsp cinnamon and 1/2 tsp nutmeg. My husband thought they tasted like they had butter in them.
I will definitely make again but maybe decrease the amount of maple syrup. They were a bit sweet.
So glad you and your family enjoyed them Nicole! :))
Followed recipe to the dot, but resulted in very dry, crumbled mess. Sad.
That is definitely sad. I’m not sure what could of gone wrong either. They are actually normally TOO moist for some people is the response we get sometimes. I hope you got the chance to try them out again and perhaps missed a step along the way without realizing it. I do that myself often..
Fabulous recipe! I used butter because I love butter! Our family isn’t dairy or gluten free but this recipe just looked too easy and quick…so I had to try it! Plus, I wanted the kids to wake up to a warm breakfast after a very busy trip with a long drive AND I wasn’t well stocked on groceries so I skipped the blueberries. When I told them it normally has blueberries they both said they want it with the blueberries next time. My 3 year old ate 2 muffins!
The muffins cooked up perfectly and we’ll be making it again WITH blueberries.
Awww so glad you enjoyed this recipe! Thank you for coming back to let us know – we love these comments. It is a family favorite for us too! 🙂
Thank you so much for this delicious recipe and tips! As I was in a hurry when I first made them I didn’t see the video on how to help keep the batter golden. Not that it really mattered as these muffins are divine. Just enough sweetness and as I don’t mill my almonds too fine a little extra texture apart from the blueberries. Melt in the mouth heaven!
Yay! SO glad you enjoyed them! 🙂
Have you ever tried making these as a loaf pan? My muffin tins broke and this was my go to recipe.
Thank you so much for creating and sharing them.
I haven’t! Sounds tasty though lol I would think it would work you’ll definitely just have to adjust the cooking time.
Good Recipe! Made is almost exact to directions but used coconut oil instead of olive oil And a note to help all of those who are struggling with too moist. 2 cups of Almond flour should weigh 300g this is really important because its hard to know how much to pack it in when measuring.
These muffins have become my absolute go to!! They are moist, flavourful and love that they are healthier. My fiancé also can’t get enough of them either! I have added dark choc chips to them also (about a handful) and it turns out well with them. Thanks for the recipe!
Can these be frozen? Thinking if making extra to have on hand for breakfast emergencies.
I don’t see why not!
These are so yummy!!! I made no changes and were super easy!!
So happy to fine a gf muffin recipe that is simple to make without a ton of ingredients! Kids and I loved it. I doubled it and it made 12 muffins and 12 mini-muffins. Thanks for sharing!!!
These muffins are delicious! My children love them, and I love that it is low-sugar!
I saw a comment that you were working on a gluten free pumpkin muffin as well. Do you have a link to that? Thank you!
We do! These Gluten-Free Pumpkin Muffins are fantastic and also this gluten-free pumpkin bread. Enjoy! 🙂
Keeping this recipe forever and ever.
I made these for my husband with celiac. He wandered into the kitchen asking, “you made blueberry muffins? Wow…”
The look of jealousy spread across his face as I bit into one. I told him that he didn’t have to merely succumb to longing over the muffins and watching me eat them, but that he too could actually feast his tastebuds upon one of these amazing, maple-y, fluffy muffins himself. You would’ve thought I told him we were taking a month long cruise in the Caribbean.
He ate 5 of the 6.
Thanks again for sharing this!
Awww its comments like this that just make my day. So glad you both enjoyed it 🙂
We have used this recipe over and over!! It is seriously our best blueberry muffin recipe! I always double my batch because they get devoured so quickly and I miss out if I don’t as my hubby and kids just love them!
Thank you so much for sharing it with us!
Delicious so moist and light I have just eaten one thinking about trying another so yummy❤️
I recently transitioned to gluten free, but don’t like all the recipes that are basically corn starch, potato starch, etc, using so called gluten free flours mixes. This morning I picked the last, almost 1c of our blueberries, and made this recipe. They disappeared, from 4 adults, in less than 15 min.!! Also none of us waited.. Straight from the oven to plates! They were so yummy! Not missing the grains at all! I’m 73 and several of my friends are struggling to make the transition, but grains and white sugar definitely increase inflammation!!! Thank you so much, I’ll be trying other recipes from you too . Looking at the chocolate cake and pumpkin breads!!😍😍😁
My family loves these muffins so much! Thanks for the awesome recipe.
I made these exactly as written. Did some in the mini muffin pan, and some in regular. I got 12 minis and 6 regular. I thought they were delicious. I would definitely use this recipe again.
Can you make these in advance and freeze them? How do they turn out?