almond flour blueberry muffins

Almond Flour Blueberry Muffins

These Almond Flour Blueberry Muffins are 100% gluten-free and refined sugar-free. But don’t worry, there’s no compromise on flavor or fluffiness in these GF muffins! Make a batch today.

Prep: 20 minutesCook: 28 minutesTotal: 48 minutes
Fat 15 Carbs 26 Protein 10
Yield 12 1x



  • 3 cups super-fine almond flour
  • 2 teaspoons baking powder
  • 1/2 cup coconut sugar
  • 1 cup fresh blueberries (+ more for the topping)
  • optional topping: turbinado sugar*


  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons unsweetened plain almond milk
  • 1/4 cup honey
  • 2 tablespoons lemon zest
  • 3 tablespoons melted coconut oil


  1. Preheat the oven to 350ºF and line a muffin tin with muffin liners.
  2. Next, mix all dry ingredients together in a medium-sized bowl.
  3. In a separate large bowl, whisk eggs together and then add vanilla extract, almond milk, and lemon zest.
  4. Slowly add the dry ingredients to the wet ingredients until everything is combined.
  5. Lastly, fold melted coconut oil into the mixture.
  6. Then, using a cookie scoop, fill each muffin cup 3/4 of the way full.
  7. Sprinkle on a few fresh blueberries and optional turbinado sugar.
  8. Place the muffin tin into the oven and bake for 28-32 minutes or until a toothpick comes out clean.
  9. Remove from oven and let cool before eating.

Tips & Notes

*Nutrition does not include turbinado sugar garnish.

Nutrition Facts

Serving Size: 1 muffin Calories: 268 Sugar: 17 Sodium: 100 Fat: 15 Carbohydrates: 26 Fiber: 2 Protein: 10
Author: Linley RichterCategory: MuffinsMethod: OvenCuisine: American

Keywords: almond flour blueberry muffins

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