Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins

The Spruce / Kristina Vanni & Eric Kleinberg

Prep: 10 mins
Cook: 18 mins
Cool: 30 mins
Total: 58 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
213 Calories
17g Fat
12g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 213
% Daily Value*
Total Fat 17g 21%
Saturated Fat 2g 8%
Cholesterol 47mg 16%
Sodium 186mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 7g
Vitamin C 4mg 21%
Calcium 79mg 6%
Iron 1mg 7%
Potassium 230mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These almond flour blueberry muffins are the ideal breakfast or snack for anyone following a gluten-free or keto diet. Instead of all-purpose flour, these muffins are made exclusively with almond flour. Because almond flour does not contain gluten, the muffins won't rise and expand as much in the oven as you might be used to seeing. However, don't worry! Upon taking that first bite you will realize that muffins made with almond flour are just as delicious. They are moist, rich, and full of flavor.

This recipe calls for blanched almond flour made from ground whole, sweet almonds. The almonds are blanched to remove the skin and then they are ground to a fine texture that makes them ideal for baking a wide variety of gluten-free, keto, and grain-free baked goods.

For anyone following a keto diet, be sure to use a keto-friendly liquid sweetener. This recipe works well with either fresh or frozen blueberries, making it a year-round treat. You can even try baking up a batch with the smaller and more flavorful wild blueberries that can be found in the freezer section of some grocery stores. Topping the muffins with slivered or sliced almonds adds a nice visual touch and a bit of crunch.


  • 2 1/2 cups blanched almond flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 large eggs

  • 1/3 cup unsweetened applesauce

  • 1/4 cup water

  • 2 tablespoons honey, or keto-friendly liquid sweetener

  • 2 tablespoons sunflower oil, or melted coconut oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon fresh lemon zest

  • 1 teaspoon almond extract

  • 1 1/4 cups fresh blueberries, or frozen, not thawed

  • 1/3 cup slivered almonds

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper or foil liners.

    Almond Flour Blueberry Muffins ingredients

    The Spruce / Kristina Vanni & Eric Kleinberg

  2. In a large bowl ,combine the almond flour, baking soda, and salt.

    Dry ingredients in a bowl

    The Spruce / Kristina Vanni & Eric Kleinberg

  3. In a small bowl, whisk together the eggs, applesauce, water, honey, oil, fresh lemon juice, lemon zest, and almond extract.

    Wet ingredients in a mixing bowl

    The Spruce / Kristina Vanni & Eric Kleinberg

  4. Add the wet ingredients to the dry ingredients, stirring until blended.

    Wet and dry ingredient bowls next to each other

    The Spruce / Kristina Vanni & Eric Kleinberg

  5. Fold in the blueberries.

    Blueberries added to muffin batter

    The Spruce / Kristina Vanni & Eric Kleinberg

  6. Divide batter evenly among the prepared cups.

    Batter added to muffin pan

    The Spruce / Kristina Vanni & Eric Kleinberg

  7. Sprinkle with slivered almonds. Bake in the preheated oven for 14 to 18 minutes until the centers are set and golden brown at the edges.

    Almond Flour Blueberry Muffins ready to bake

    The Spruce / Kristina Vanni & Eric Kleinberg

  8. Move the tin to a cooling rack and let the muffins cool in the tin for 30 minutes, then remove the muffins from the tin.

    Almond Flour Blueberry Muffins cooling on a rack

    The Spruce / Kristina Vanni & Eric Kleinberg

How to Store and Freeze

Store the cooled muffins in an airtight container at room temperature for a day, the refrigerator for five days, or the freezer for up to six months. Defrost in the fridge before enjoying.

Can I Substitute Almond Flour for All Purpose Flour in Muffins?

Almond flour is good for baking, however, it isn't recommended to simply swap almond flour for all-purpose flour in any recipe. This can lead to dense, hard baked goods. It is best to find recipes that have been specifically written to work well with almond flour.