Almond Blueberry Muffins
Almond Blueberry Muffins are a delicious and healthy twist on classic muffins, blending the rich, nutty flavor of almonds with the sweet burst of fresh blueberries. Whether you’re searching for a gluten-free treat or simply want a wholesome, naturally sweetened breakfast or snack, these muffins are the perfect choice. Moist, soft, and packed with nutrients, they’re ideal for meal prep, lunchboxes, or as an afternoon energy boost.
In this post, we’ll walk you through everything you need to know about making these delightful muffins—from key ingredients to expert baking tips and proper storage suggestions.
🌟 Why You’ll Love These Muffins
- Gluten-Free & Grain-Free: Made with almond flour instead of wheat flour.
- Naturally Sweetened: Sweetened with honey or maple syrup.
- Moist & Tender: The almond flour keeps them soft and rich.
- Perfectly Balanced: Slightly nutty, fruity, and lightly sweet.
- Kid-Friendly: A great lunchbox addition.
🛒 Key Ingredients & Their Benefits
- Almond Flour: A nutrient-rich, gluten-free alternative to regular flour. It adds a slightly sweet, nutty flavor and healthy fats.
- Eggs: Help bind the muffins and add structure while keeping them moist.
- Maple Syrup or Honey: Natural sweeteners that enhance the flavor without refined sugar.
- Blueberries: Packed with antioxidants, fiber, and natural sweetness.
- Coconut Oil: Adds healthy fat and keeps the muffins soft.
- Vanilla & Lemon Zest: Boosts flavor, adding depth and freshness.
- Sliced Almonds: Optional topping for a delightful crunch and aesthetic finish.
👩🍳 Baking Tips
- Use Fresh or Frozen Blueberries: If using frozen, do not thaw them first—this prevents bleeding into the batter.
- Don’t Overmix: Stir just until combined to avoid dense muffins.
- Rest the Batter: Let the batter sit for 5 minutes before baking for better texture.
- Topping Tip: Sprinkle sliced almonds on top before baking for extra crunch.
📦 How to Store Almond Blueberry Muffins
Store these muffins in an airtight container at room temperature for up to 2–3 days. For longer shelf life, refrigerate for up to 1 week. To freeze, wrap each muffin individually and store them in a freezer-safe bag. Thaw at room temperature or microwave for 20–30 seconds for a quick snack.
🍽️ Best Occasions to Serve
These muffins are incredibly versatile and fit a range of occasions:
- Morning breakfast with coffee or tea
- A healthy school snack for kids
- Office snack for midday hunger
- Post-workout refuel
- A gluten-free dessert for guests
Almond Blueberry Muffins
Ingredients
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup maple syrup or honey
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp lemon zest optional
- 1 cup fresh or frozen blueberries
- ¼ cup sliced almonds optional for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine almond flour, baking soda, and salt.
- In another bowl, whisk eggs, maple syrup (or honey), melted coconut oil, vanilla extract, and lemon zest.
- Gradually add wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups. Top with sliced almonds if desired.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Use frozen blueberries straight from the freezer (do not thaw) to prevent streaking.
- For extra protein, add 1 scoop of vanilla protein powder to the dry mix.
- You can swap coconut oil with avocado oil or melted butter.
- Add a sprinkle of cinnamon for a cozy twist.
✅ Final Thoughts
These Almond Blueberry Muffins are not just healthy—they’re incredibly delicious and easy to make. Whether you’re on a gluten-free diet or just love wholesome baked goods, this recipe will be your go-to. Pair it with your morning coffee, or enjoy it as an afternoon pick-me-up.
Let us know if you try these muffins and tag us with your photos!
