Almond Flour Blueberry Muffins

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Nothing beats waking up to the comforting aroma of freshly baked blueberry muffins. But if you’re like me and prefer to keep things a bit healthier and grain-free, almond flour is an awesome alternative to traditional wheat flour. Today, I’m sharing my favorite Blueberry Muffin Almond Flour recipe with a fun twist: a hint of lemon zest and a touch of vanilla bean paste to make every bite pop with flavor. These muffins are moist, tender, and packed with juicy blueberries, perfect for breakfast or an anytime snack that’s simply irresistible.

What You Need

For these delightful almond flour blueberry muffins, you’ll need just a handful of wholesome ingredients. The star, of course, is blanched almond flour, which lends a rich nutty flavor and moist texture. Fresh or frozen blueberries add bursts of sweetness and antioxidants, making these muffins feel indulgent yet nourishing. I love adding a bit of lemon zest to brighten the overall flavor, and vanilla bean paste gives it a cozy, aromatic depth that’s next-level impressive. You’ll also need some baking powder to give the muffins a nice lift and some coconut sugar for gentle sweetness without overpowering the blueberries.

To bind everything together, eggs are essential, as they provide structure and moisture. A splash of almond milk keeps the batter just the right consistency, and a little melted coconut oil adds richness without heaviness. All these ingredients come together to create a muffin that’s grain-free, gluten-free, and suitable for many dietary preferences.

Preparing The Ingredients

Start by bringing your eggs to room temperature as this helps them incorporate better in the batter. Measure your almond flour carefully, as it’s more dense than traditional flour, so you want to avoid overpacking the measuring cup. If you’re using frozen blueberries, give them a quick rinse and pat dry so they don’t add extra moisture to the batter.

Next, zest one organic lemon to add to your bowl—resisting the urge to skip this gorgeous flavor enhancer is worth it! Combine your dry ingredients—almond flour, baking powder, and a pinch of salt—in a large bowl and whisk them together. In another bowl, beat the eggs with the coconut sugar, then stir in melted coconut oil, almond milk, vanilla bean paste, and lemon zest until it’s all smooth and fragrant.

Finally, fold the wet ingredients into the dry mix gently, then carefully fold in the blueberries to avoid bursting them. This attention helps keep some blueberries whole in the muffins, giving you those gorgeous pops of sweetness in every bite.

Tool Requirements

Making these muffins is simple, so you won’t need a long list of tools. A medium mixing bowl and a smaller bowl for wet ingredients are essential to keep things organized. A whisk and a spatula will help you mix everything perfectly without overworking the batter.

You’ll also want a standard 6-cup muffin tin to bake your muffins, and I recommend using silicone liners or greasing the tin well with some extra coconut oil to prevent sticking. An electric hand mixer is optional but handy if you want to lighten the eggs and sugar quickly. Lastly, a fine grate or zester is great for prepping the lemon zest that brightens the muffins so wonderfully.

Serving Suggestions

These blueberry almond flour muffins make a perfect grab-and-go breakfast or a delightful afternoon snack. Here are some tasty ways I love to enjoy them:

• Warm them up slightly and spread a little vegan butter or almond butter on top.
• Pair with a hot cup of your favorite coffee or herbal tea for a relaxed morning.
• Serve alongside a fresh fruit salad or a dollop of dairy-free yogurt for a balanced brunch.

Storage Tips

To keep your muffins fresh and moist, here are my top storage tips:

• Store at room temperature in an airtight container for up to 2 days.
• For longer storage, refrigerate the muffins wrapped in parchment paper inside a sealed container for up to one week.
• Freeze individual muffins by wrapping them tightly in plastic wrap then placing them in a freezer bag; thaw at room temperature for about 30 minutes before enjoying.

This simple blueberry muffin recipe with almond flour is not just delicious but also wholesome and makes a great crowd-pleaser. I hope you give them a try and love the little lemon and vanilla twist as much as I do!

Almond Flour Blueberry Muffins

Discover my grain-free Blueberry Muffin Almond Flour recipe, bursting with fresh blueberries, a hint of lemon zest, and vanilla bean sweetness. Perfectly moist and naturally gluten-free, these muffins are a wholesome treat anytime. Whether you’re looking for healthy breakfast ideas or delicious snack options, this almond flour blueberry muffin recipe is easy to make and packed with flavor. Save this recipe for tasty grain-free delights, blueberry treats, and vibrant vegan-friendly baking inspiration!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8 muffins

Calories 140 kcal

Ingredients

  

1x2x3x

• 1 ¾ cups blanched almond flour
• 2 large eggs room temperature
• ½ cup fresh or frozen blueberries
• ⅓ cup coconut sugar
• 2 tbsp melted coconut oil
• ¼ cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla bean paste or extract
• 1 tsp lemon zest from one lemon
• Pinch of salt

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Instructions

 

• Preheat oven to 350°F (175°C) and grease or line a 6-cup muffin tin.
• In a bowl, whisk dry ingredients: almond flour, baking powder, salt.
• In a separate bowl, beat eggs with coconut sugar until smooth.
• Stir in melted coconut oil, almond milk, vanilla bean paste, and lemon zest to wet mixture.
• Fold wet ingredients into dry until just combined.
• Gently fold in blueberries to avoid breaking them.
• Divide batter evenly into muffin cups.
• Bake for 20-25 minutes or until a toothpick comes out clean.
• Cool in the tin for 5 minutes then transfer to a wire rack.
• Enjoy warm or at room temperature.

Nutrition

Calories: 140kcalCarbohydrates: 6gProtein: 4.5gFat: 22g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.