Why I Love This Recipe

I love this recipe because it combines the nutty richness of almond flour with the natural sweetness of blueberries, creating a moist and tender muffin. It’s a simple, one-bowl recipe that comes together quickly, making it ideal for busy mornings or spontaneous baking sessions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups almond flour
1/4 cup coconut sugar (or light brown sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup unsweetened almond milk (or any preferred milk)
2 large eggs, room temperature
3 tablespoons melted coconut oil (or butter)
1 teaspoon vanilla extract
1 cup fresh blueberries (frozen works too, no need to thaw)
Zest of 1 lemon (optional, but adds great flavor)

Directions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
In a medium bowl, mix the almond flour, coconut sugar, baking powder, baking soda, and sea salt. Set aside.
In another bowl, whisk together the almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Avoid overmixing.
Gently fold in the blueberries and lemon zest (if using).
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Berry Swap: Replace blueberries with raspberries, diced strawberries, or blackberries for a different flavor profile.
Chocolate Chip: Fold in 1/2 cup of dark chocolate chips for a sweeter treat.
Nut-Free: Substitute almond flour with oat flour (adjust liquid slightly) for a nut-free version.
Spiced: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. To freeze, I place the cooled muffins in a freezer-safe bag and store them for up to 3 months. When ready to eat, I thaw at room temperature or warm in the microwave for about 20 seconds.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries. I add them directly to the batter without thawing to prevent excess moisture.

What can I use instead of coconut sugar?

I can substitute coconut sugar with light brown sugar or maple syrup. If using a liquid sweetener like maple syrup, I reduce the almond milk slightly to maintain the batter’s consistency.

Can I make these muffins dairy-free?

Absolutely. I use almond milk and coconut oil to keep the recipe dairy-free.

How do I prevent the blueberries from sinking?

I toss the blueberries in a tablespoon of almond flour before folding them into the batter. This helps distribute them evenly throughout the muffins.

Can I make mini muffins with this recipe?

Yes, I can use a mini muffin tin and adjust the baking time to 10-12 minutes, checking for doneness with a toothpick.

Conclusion

These almond flour blueberry muffins are a delightful and healthy option for breakfast or a snack. They’re easy to make, versatile, and sure to please both gluten-free and non-gluten-free eaters alike. I enjoy making a batch at the start of the week to have a convenient and tasty treat on hand.