Blueberry Almond-Flour Muffins
Grain-free, protein-rich and bursting with blueberries. Tender crumb from almond flour, sweetened with a little maple.
Why you'll love this recipe
- Not one spoon of refined sugar
- Naturally gluten free
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 cups (300 g) almond flour
- 3 large eggs
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) melted coconut oil
- 1 tsp vanilla, zest of 1 lemon
- 1 tsp baking soda, pinch salt
- 1 1/2 cups fresh blueberries
How to make it
Preheat oven to 350°F (175°C). Line a 12-cup tin.
Whisk eggs, maple, coconut oil, vanilla and lemon zest.
Stir in almond flour, baking soda and salt until combined.
Gently fold in blueberries.
Divide between cups; bake 22–26 minutes until golden. Cool before removing (almond-flour muffins are fragile when hot).
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Blueberry Almond-Flour Muffins really made without refined sugar?
Yes. All the sweetness comes from pure maple syrup - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Blueberry Almond-Flour Muffins gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Blueberry Almond-Flour Muffins keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Blueberry Almond-Flour Muffins make?
This makes enough for 12. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Blueberry Almond-Flour Muffins
Grain-free, protein-rich and bursting with blueberries. Tender crumb from almond flour, sweetened with a little maple.
Ingredients
- 3 cups (300 g) almond flour
- 3 large eggs
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) melted coconut oil
- 1 tsp vanilla, zest of 1 lemon
- 1 tsp baking soda, pinch salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup tin.
- Whisk eggs, maple, coconut oil, vanilla and lemon zest.
- Stir in almond flour, baking soda and salt until combined.
- Gently fold in blueberries.
- Divide between cups; bake 22–26 minutes until golden. Cool before removing (almond-flour muffins are fragile when hot).
