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Almond Flour Blueberry Muffins (Gluten Free)

These almond flour blueberry muffins have been a bit of a project to pull together.  I thought an almond flour muffin would be a great recipe for the New Year while everyone has health and fitness on their minds.  I bought a bag of almond flour awhile ago but hadn’t really used much of it yet.

Even though I had never really baked with almond flour, I figured I could just substitute it for all purpose flour and all would be fine.  This was not the case.  The first time I made these, the muffins completely sank in middle.  I did a bit more research and edited the recipe.  The second time, they just tasted BAD.  They’re not a super sweet muffin anyway, but these were very dry.  Finally, I got a batch that came out pretty good, but I was so frustrated by this point that I didn’t have the patience to rinse the frozen blueberries and I ended up with the dreaded blue batter.

Oh well though, I finally had an edible batch of almond flour blueberry muffins, and by this point I had used half my bag of almond flour.  These muffins are good, but they are not your typical oversized sweet breakfast treat.  However, these are much healthier.  Since they are made with almond flour they are gluten free.  The almond flour is also packed with protein, which means you’ll stay full much longer after eating one of these muffins than you would after eating a regular muffin.

Does anyone else have experience working with almond flour?  I’d love to hear how you’ve used it, I definitely need more ideas!

I’m sharing this recipe at Fiesta Friday!  Today’s party is hosted by Mollie and Petra, come join!


almond flour blueberry muffins upclose

almond flour blueberry muffins from above


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Almond Flour Blueberry Muffins
A gluten free blueberry muffin that makes for a perfect breakfast or snack.
almond flour blueberry muffins from above
Course Breakfast
Course Breakfast
almond flour blueberry muffins from above
  1. Preheat oven to 350 degrees. In a large bowl combine the almond flour, baking soda, cinnamon and salt. In a separate bowl combine the eggs, honey, milk, coconut oil and vanilla. Stir the wet ingredients into the flour mixture until combined.
  2. Carefully stir in the blueberries, careful not to overmix or they will break.
  3. Scoop the mixture into a lined cupcake/muffin pan. If desired, top with a bit of sparkling sugar.
  4. Bake at 350 for 15-18 minutes, until a toothpick inserted in the middle comes out clean. Enjoy!
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