These fluffy almond flour muffins are naturally gluten-free and loaded with juicy blueberries—perfect for a healthy breakfast or snack.

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 milk of choice)

2 large eggs, room temperature

3 tablespoons melted coconut oil (or butter)

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Zest of 1 lemon (optional)

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Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.

In a bowl, mix almond flour, coconut sugar, baking powder, baking soda, and salt.

In another bowl, whisk almond milk, eggs, coconut oil, and vanilla until smooth.

Combine wet and dry ingredients. Stir until just mixed.

Fold in blueberries and lemon zest if using.

Divide batter evenly among muffin cups (fill ¾ full).

Bake 18–22 minutes, or until a toothpick comes out clean.

Cool in the pan 5 minutes, then transfer to a rack.

Toss blueberries in almond flour to prevent sinking.

Use frozen blueberries straight from the freezer.

Swap almond flour with oat flour for a nut-free option (adjust liquid).

Add chocolate chips or cinnamon for variation.