Almond Flour Blueberry Muffin
intro
Tender, gluten-free almond flour blueberry muffins bursting with juicy summer blueberries, lightly sweetened for a portable, crowd-pleasing baked treat.
Ingredients
Steps
Prep oven and muffin tin
Preheat your oven to 350°F (175°C) with a rack positioned in the center. Line a 12-cup standard muffin tin with 8 paper liners (this recipe yields 8 generously sized muffins) and lightly spritz the inside of each liner with non-stick cooking spray to prevent sticking as the muffins bake.
Whisk dry ingredients together
In a large glass mixing bowl, combine 2 ½ cups (280g) blanched superfine almond flour, 1 teaspoon baking soda, and ¼ teaspoon fine sea salt. Whisk vigorously for 30 seconds until ingredients are evenly distributed, breaking up any small almond flour clumps with the back of the whisk.
Combine wet ingredients
In a separate medium ceramic bowl, add 3 room-temperature large eggs, ⅓ cup (80ml) pure maple syrup, 3 tablespoons (42g) cooled melted unsalted butter, ¼ cup (60ml) unsweetened vanilla almond milk, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon zest. Whisk for 45 seconds until the mixture is completely smooth, with no visible streaks of unincorporated egg.
Fold batter and blueberries
Pour the full wet ingredient mixture into the dry ingredient bowl. Use a silicone spatula to fold the ingredients together for 20-25 seconds, stopping as soon as no dry flour patches remain. Gently fold in 1 ¼ cups (188g) of fresh blueberries, taking care not to smash the berries (which would turn the batter purple); reserve the remaining ¼ cup (37g) of blueberries for topping.
Portion batter into liners
Use a ¼-cup (60ml) metal cookie scoop or measuring cup to divide the batter evenly between the 8 prepared muffin liners, filling each liner roughly ¾ full. Top each batter mound with 4-5 reserved blueberries, pressing them lightly into the surface so they stay anchored during baking.
Bake and test doneness
Place the muffin tin on the center oven rack and bake for 20-22 minutes, rotating the tin 180 degrees at the 11-minute mark to ensure even baking. Test doneness by inserting a wooden toothpick into the center of the largest muffin: it should come out with 1-2 moist crumbs attached, not wet batter. If muffin tops brown too quickly after 15 minutes, tent loosely with a sheet of aluminum foil.
Cool muffins before serving
Once baked, remove the tin from the oven and set it on a wire cooling rack to let muffins rest in the tin for 10 minutes. After 10 minutes, lift each muffin out by its paper liner and transfer directly to the wire rack to cool for an additional 10 minutes before serving. Almond flour muffins set as they cool, so avoid serving them immediately out of the oven when they will be overly crumbly.
Tips
2.To prevent blueberries from sinking to the muffin bottom, toss all blueberries in 1 teaspoon of almond flour before folding them into the batter.
3.Store fully cooled muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; reheat individual muffins for 15 seconds in the microwave before eating.
OMG these are a total game changer for our busy weekday mornings! I made a batch Sunday for meal prep, and my 3 kids devoured them before I even packed their lunches on Monday. Not too sweet, perfectly moist, and the burst of blueberry in every bite? *Chef’s kiss* No weird gritty texture from the almond flour like other recipes I’ve tried. SO good.
As someone who’s been gluten free for 6 years, I’ve tried so many bad almond flour muffin recipes that turn out dry or like cardboard. These? Perfectly fluffy, even held up when I swapped regular blueberries for frozen wild blueberries I had in the freezer. Already sent this recipe to my whole celiac support group!
Super easy recipe to follow in my tiny dorm oven! Only thing I’d change is adding a little lemon zest next time for extra zing, but otherwise these hit the spot for a late night study snack. Didn’t even have to run to the grocery store for fancy ingredients, I had everything in my pantry.
Brought these to my neighborhood potluck last weekend and every single one was gone before the burgers even came off the grill! Multiple people asked for the recipe, including two neighbors who hate “healthy” baked goods. The crumb top I added (extra almond flour + a little maple syrup + cinnamon) took them over the top, highly recommend!
Tasted great, but mine came out a little stuck to the paper liners? I followed the cook time exactly, 35 minutes at the temp listed, but half the muffin stuck to the paper when I peeled it off. Did I do something wrong?
Not gonna lie, I was skeptical of “healthy” muffins because I usually love the giant sugar-bomb ones from the corner bodega. But these? They actually keep me full until lunch, no mid-morning sugar crash. I added a handful of sliced almonds on top for crunch, chef’s kiss. Way cheaper than buying gluten free muffins at the bakery too.
Made these for my book club tonight and everyone was raving! I used fresh blueberries from the farmers market down the street, and you could really taste the difference. So light, not dense at all, which I feel like is always a risk with grain free baking. Will definitely be adding this to my regular rotation.
My super picky 7 year old who refuses all fruit actually ate two of these after school today! Win in my book. I cut the maple syrup a tiny bit because we don’t love super sweet baked goods, and it worked out great. Only knock is I wish the recipe made more than 12 muffins, because they were gone in 24 hours.
Wait has anyone tried making these into mini muffins for toddler snacks? My toddler goes crazy for mini sized everything, and I want to make these for his playgroup next week but don’t know how to adjust the cook time.
These are the perfect pairing for my morning iced latte! I’ve been on a mission to find lower sugar breakfast options that don’t taste like diet food, and these check every box. The blueberries get all juicy and burst when you bite into them, I could eat the whole batch in one sitting tbh.
I’m usually a savory breakfast guy — eggs, bacon, hash browns, the works. But my wife made these last weekend and I’ve been asking her to make them every morning since. Even warmed up for 10 seconds in the microwave the next day, they taste just as good as fresh out of the oven. Who knew almond flour could taste this good?
I’ve been baking for 60+ years, and I’m always wary of newfangled “alternative flour” recipes, but my granddaughter who eats gluten free asked for these when she came to visit, so I gave them a shot. They were so tender! I even added a little lemon glaze on top (powdered sugar + lemon juice) and she said they were better than the ones she buys at the fancy gluten free bakery.
These are the perfect trail snack! I wrapped a few up in parchment paper and took them on my 6 mile hike last weekend, and they didn’t get squished in my pack, kept me full for hours, and didn’t melt in the 80 degree heat like chocolate granola bars do. Will be making these for all my future hikes.
Loved the flavor of these! The only issue I had was my oven runs hot, so the edges got a little crispy by the 30 minute mark. Next time I’ll turn the temp down 25 degrees and check them earlier. But even with the crispy edges, the inside was so moist and flavorful, my roommate ate three right after they cooled.