Almond Flour Blueberry Muffin
intro
Light, moist gluten-free blueberry muffins made with nutty almond flour, bursting with juicy summer blueberries for a lightly sweet, portable 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 8 cups of a standard 12-cup muffin tin with paper liners, or lightly grease each cup with non-stick cooking spray to prevent sticking during baking.
Whisk dry ingredients
In a medium 2-quart mixing bowl, combine 2 cups (224g) of the blanched superfine almond flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt. Whisk vigorously for 30 seconds to break up any flour clumps, until the mixture is fully uniform with no visible lumps.
Mix wet ingredients
In a separate small 1-quart mixing bowl, whisk together the 2 room-temperature large eggs, ¼ cup (60ml) pure maple syrup, ¼ cup (60ml) unsweetened vanilla almond milk, 2 tablespoons (28g) cooled melted unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon zest. Whisk for 45 seconds until the mixture is smooth, pale golden yellow, and completely uniform with no streaks of unincorporated egg white.
Fold in blueberries
Pour the entire wet ingredient mixture into the bowl of dry ingredients, and use a flexible silicone spatula to fold gently for 20-25 seconds until just combined—do not overmix, as this creates tough, dense muffins. Toss 1 ¼ cups (187g) of the blueberries with the reserved 1 teaspoon of almond flour, then fold them into the batter in 3 quick, gentle turns, taking care not to burst the berries.
Fill muffin tin cups
Use a ¼-cup (60ml) spring-loaded cookie scoop to divide the batter evenly between the 8 prepared muffin liners, filling each cup no more than ¾ of the way full to leave room for rising. Press the remaining ¼ cup (38g) of fresh blueberries into the top of each portioned muffin for a bright, decorative top.
Bake until golden
Place the filled muffin tin on the center oven rack and bake for 20-22 minutes, until the muffin tops are domed and golden brown, and a wooden toothpick inserted into the center of a middle muffin comes out with 2-3 moist crumbs attached (no wet batter). Rotate the tin 180 degrees at the 11-minute mark to ensure even browning across all muffins.
Cool before serving
Once baked, remove the tin from the oven and let the muffins rest in the hot tin for 10 minutes to set, then transfer them to a wire cooling rack to cool for an additional 15 minutes before serving. Do not serve immediately, as the tender almond flour crumb needs time to firm up.
Tips
2.Avoid overmixing the batter: almond flour contains no gluten, but over-stirring releases excess natural oil from the ground almonds, leading to dense, greasy muffins instead of light, tender crumb.
3.If using frozen blueberries, do not thaw them before adding to the batter—toss frozen berries directly in almond flour to prevent purple-streaked batter and excess moisture that causes soggy muffins.
OMG these are SO good! I’ve been looking for a gluten-free blueberry muffin recipe that doesn’t come out dry and crumbly forever, and this one is perfect. My 7 and 9 year old devoured two each before school this morning, even asked if I could pack extra for their snack time. Used frozen wild blueberries since that’s all I had in the freezer, worked like a charm. 10/10 will be making these for our next neighborhood potluck!
Super easy to throw together for weekly meal prep! I batch made these on Sunday and they stayed moist all week in an airtight container, which is wild for almond flour baked goods. Only swap I made was adding a little lemon zest on top for extra zing, paired perfectly with the blueberries. Will absolutely be a staple in our breakfast rotation.
Game changer! I’ve tried so many almond flour muffin recipes that taste like straight up nut paste, but these are light, moist, and actually taste like the regular blueberry muffins I grew up eating. Baked them for my book club last night and everyone asked for the recipe, even the people who hate gluten-free stuff. Only note is I cooked mine about 3 minutes less than the recipe said because my oven runs hot, so keep an eye on them!
Tried these last night and they were good, but mine came out a little denser than I expected? Did I overmix the batter maybe? I used fresh blueberries, followed the measurements exactly as written, just not sure where I went wrong.
These are perfect for my family since we cut out refined sugars! I swapped the maple syrup for a little monk fruit sweetener since that’s what we keep on hand, and they still came out so moist and flavorful, no weird aftertaste at all. Topped mine with a few sliced almonds for a little crunch, chef’s kiss.