Almond flour blueberry muffins are tender, fluffy, and bursting with fresh fruit flavor. They're perfect for a quick breakfast and make a delicious snack as well. Our granola adds a satisfying crunch that complements the softness of the muffin for a combination of textures in every bite.
These gluten free blueberry muffins are simple to whip up and full of sweet, nutty flavor. They are low in carbs, making them excellent keto blueberry muffins that won’t set you off track from your goals. You can easily customize them with your favorite toppings, such as a sprinkle of cinnamon or a drizzle of almond butter for an extra indulgent treat. These low carb almond flour muffins can work as a base for your favorite flavors. You can make them into mini muffins, use a different berry, or even swap the blueberries for sugar free chocolate chips.
What is almond flour?
Almond flour is a gluten-free flour that is made from ground almonds. There are three main types, blanched almond flour, natural almond flour, and almond meal. While these are all made of ground almonds, they're not to be used interchangeably due to their differences in taste and texture. While swapping them won’t ruin a recipe, it’s important to consider how using a different type may change the final product.
Natural almond flour: Made from whole almonds, including the skin. Speckled in appearance due to the dark brown almond skin and contrasting light brown interior. Can be used for cookies, bread, and granola.
Blanched almond flour: Made from almonds that have the skin removed. Light brown in color and more finely ground than natural almond flour. Color and consistency make it ideal for cake, muffins and pancakes.
Almond meal: Made from the whole almond, including the skin. More coarsely ground than almond flour. Adds more texture and has a distinctly nutty flavor. Ideal for use as a breadcrumb substitute, sprinkling on top of casseroles, and for hearty baked goods.
Why You'll Love It
One Bowl- You won't need to mix the wet ingredients and dry ingredients separately for this healthy blueberry muffin recipe. In recipes containing gluten, it can be important to avoid overmixing, but in almond flour-based recipes, there's no risk of overdeveloping the gluten. This makes for a more simple recipe and less clean-up.
Seasonal- These almond flour blueberry muffins are an excellent way to celebrate the fresh produce of Summer. Blueberries are in abundance during the warm months and more flavorful because they're in season. These muffins highlight their natural sweetness and truly let them shine.
Portable- Muffins are mostly thought of as a breakfast food, but they're versatile and can be enjoyed any time of the day. Whether you're adding to a meal or need a satisfying snack, these muffins are an excellent option. Just remember to keep them cool on ice packs until you're ready to eat them if you’re taking them on the go.
NuTrail Cinnamon Pecan- This is a tasty flavor that adds warm spices to the muffins. You can also try our Blueberry Cinnamon granola if you are out of fresh blueberries because there are dried blueberries right in the mix.
Almond flour- Blanched finely ground almond flour is ideal for this recipe. It’s not advised to swap for coconut flour due to the difference in absorbency.
Blueberries- Fresh blueberries are the star of this keto blueberry muffin recipe, so it's important to choose vibrant blueberries that are plump and free from blemishes. Small blueberries work particularly well in this recipe because they tend to be more tart, but any size will work.
Sweetener- You can use your granulated sweetener of choice for these muffins. Erythritol, allulose, and monk fruit are great options. Be sure to note how your sweetener is measured compared to sugar. Some are 1:1 replacements, but others may differ. This recipe was developed with erythritol, which replaces sugar cup for cup.
Greek Yogurt- Plain Greek yogurt gives these muffins a soft crumb and also adds tanginess to the batter. It also provides an acid which helps in the leavening process.
Eggs- Eggs add richness and help give the muffins lift.
Coconut Oil and Butter- Coconut oil and butter are used together in this recipe to create the ideal muffin texture. Oil has a higher moisture content than butter and will ensure that the almond flour muffins stay moist while butter provides a delicious flavor.
Vanilla Extract- Flavors extracts enhance the ingredients in the muffins.
Salt- Salt balances the sweetness of the dish. You won't need much, but the small pinch used in this recipe really brings out all the flavors.
Cornstarch- Coating the blueberries in a small amount of cornstarch prevents them from sinking to the bottom so you can enjoy fresh fruit in every bite. If you do not eat cornstarch, you may omit this ingredient, and you won’t need to replace it.
Tips and Substitutions
- Use refined coconut oil to avoid a coconut taste. You can also swap all of the coconut oil for equal amounts of butter.
- To avoid your muffins breaking apart, be sure to let them cool. Almond flour is more prone to crumbling when warm.
- You can swap the fresh blueberries for frozen berries. Just be sure to run the frozen blueberries under cool water and pat them dry before adding them to the batter.
- Don't overfill the muffin cups because this can cause them to spill or bake unevenly.
- Add 1 tablespoon of lemon zest to the muffins for a tart, citrusy twist.
Almond Flour Blueberry Muffins FAQ
How to store leftover almond flour blueberry muffins
Store leftover muffins in an airtight container or in a sealed storage bag in the refrigerator for 3-4 days. Refrigerating the muffins helps extend their freshness and prevents spoilage, which can happen much more easily because they contain fruit. Almond flour can also go bad more quickly than wheat flour due to its oils and high-fat content.
You can also freeze the leftover muffins. It's important they are completely cooled before preparing them for storage. Otherwise, the trapped steam may freeze into ice crystals and affect the texture when defrosted.
To prepare them for the freezer, wrap them in plastic wrap and store them in a sealable storage bag. Frozen muffins will keep for up to two months. When you're ready to eat them, allow them to defrost in the refrigerator overnight or on the counter for 30-60 minutes.
Why are my almond blueberry muffins crumbly?
There could be a number of reasons your blueberry muffin came out crumbly. Almond flour, by nature, is gluten free and, therefore, can be more crumbly than a traditional muffin. However, there are some technical issues that can also impact the final texture.
Overbaking and improper measuring are often reasons for this. Almond flour bakes differently than other flours and can still appear soft even if fully cooked, making it easy to overbake. It's important to always use dry measuring cups for dry goods and liquid measuring cups for liquids to ensure accurate ingredients are added. Too much almond flour or not enough yogurt could cause them to be crumbly.
More gluten-free desserts:
Almond Flour Blueberry Muffins
Prep time: 10 minutes
Cook time: 12 minutes
Yield 12, 1 per serving
- 1 1/2 cups blanched finely ground almond flour
- 1 cup Cinnamon Pecan Nutrail Granola, divided
- ½ cup low carb granular sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 Tablespoons unsalted butter, melted
- 2 tablespoons coconut oil, melted
- ⅓ cup plain Greek yogurt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 cup fresh blueberries
1. Preheat the oven to 350°F and prepare 12-cup muffin tin with paper liners and cooking spray, then set aside.
2. In a large mixing bowl, whisk almond flour, 3/4 cup of granola, sweetener, baking powder and salt until well combined. Whisk in the melted butter, coconut oil, yogurt, eggs, and vanilla.
3. In a small bowl, toss the blueberries in cornstarch to lightly coat. Fold them into the batter until just combined. Overmixing can cause them to break apart.
4. Fill each prepared muffin cup 2/3 of the way full. Top with a few blueberries if desired, and a sprinkle of the remaining 1/4 cup of granola.
5. Place into the oven and bake for 12-15 minutes or until a toothpick placed into the center comes out mostly clean. Almond flour baked goods are softer than wheat flour goods until cooled, so allow 15 minutes to cool before serving.