Almond Flour Blueberry Muffins Recipe, easy gluten-free muffins with almond flour full of blueberries and a little fresh orange. So good! These homemade low carb muffins make the best breakfast or snack! They freeze well too and can easily be defrosted in the microwave, fridge, or counter.
Almond Flour Blueberry Muffins recipe for you today! An easy gluten-free muffin recipe as a follow-up to my Easy Almond Flour Muffins recipe that has been quite popular. These homemade low carb blueberry muffins are a spin on that one, but with loads of blueberries and orange!
How to Make Almond Flour Blueberry Muffins:
These almond muffins come together really quick! So easy!
Start by preheating your oven and lining a 12-cup muffin pan with paper baking liners.
In a large mixing bowl, mix together the almond flour and baking soda. You can add a little salt if you’d like. I was in a hurry and just didn’t think about it.
Add the eggs, coconut milk, honey, orange juice, orange zest, and vanilla to the bowl and whisk or stir until well combined.
I used unsweetened coconut milk, but you could probably use regular milk or almond milk.
The fresh orange zest and juice really does add a lot to these muffins so I strongly recommend not leaving it out. It helps gives these muffins a nice fresh flavor.
You can try other substitutions such as other sweeteners but know your muffins may or may not turn out. I have only made the muffins as written and have not tested all possible substitutions.
If you like almond flour and blueberries together, you might also like these easy Almond Flour Blueberry Pancakes! Another delicious breakfast or brunch option.
Once you have your blueberry muffin batter together, scoop it into the pan and bake for about 15-20 minutes. The muffins should be golden brown around edges and a toothpick inserted into the middle should come out clean.
How to Make Almond Flour:
You can make homemade almond flour by pulsing raw blanched almonds in a food processor or strong blender until very fine crumbs.
HOWEVER, you generally can not make almond flour as fine as commercial products. For baked goods, I prefer purchasing almond flour such as Honeyville or Kirkland.
I strongly suggest using a commercial almond flour for this recipe.
Carbs in Almond Flour:
Almond flour and wheat flour are not interchangeable so be careful when substituting one for the other.
Check the labels of your almond flour and wheat flours for specific nutrition and carb information as it may vary slightly between brands.
The carbs in almond flour is about 6 grams per 1/4 cup, compared to all-purpose flour that has 23 grams per 1/4 cup.
Back to these Almond Flour Blueberry Muffins… These gluten-free muffins freeze great! I made a big batch, and froze them in resealable bags. Then defrosted them in the microwave. You can also defrost them in the fridge overnight or in a container on the counter overnight.
They are the best for breakfast or a quick snack! You could even top them with a little whipped cream or fruit sauce for a fun treat. Or a little yogurt or ice cream would be great too!
I hope this goes without saying, but almond flour is made of NUTS. Therefore, be mindful of anyone who may have a serious nut allergy.
We LOVED these muffins! Please note that these are a lower carb muffin alternative to bakery style muffins. These do NOT taste like big bakery style type muffins with almonds or almond extract. They are delicious nonetheless, but if you’re looking for a big bakery style type muffin, this is not them.
Hope you enjoy these delicious Almond Flour Blueberry Muffins!
Almond Flour Recipes:
Looking for more almond flour recipes? Well, you’re in luck. I have many!
- Almond Flour Banana Bread
- Easy Almond Flour Muffins
- Mini Almond Flour Chocolate Cakes
- Tropical Almond Flour Mango Muffins
- Almond Flour Biscuits (Cheddar Bay Biscuits)
- Almond Flour Pancakes
- Almond Flour Pizza Crust
- Almond Flour Chocolate Chip Cookies
- Almond Flour Brownies
The Mini Almond Flour Chocolate Cakes are a family favorite!
Almond Flour Blueberry Muffins
Ingredients
- 8 ounces blanched almond flour (about 2 cups + 1 tablespoon)
- 1 teaspoon baking soda
- 3 large eggs
- 1/4 cup unsweetened coconut milk (or almond milk)
- 2 Tablespoons honey
- 1 Tablespoon fresh orange juice
- 1 Tablespoon fresh orange zest
- 1/2 teaspoon vanilla
- 1 cup fresh blueberries (or defrosted frozen, and drained)
Instructions
- Preheat oven to 350 degrees F. Line muffin tin with paper liners.
- Mix together almond flour and baking soda in medium mixing bowl. Add eggs, coconut milk, honey, orange juice, orange zest, and vanilla until well combined. Fold blueberries into batter until just combined. Spoon batter into paper liners.
- Bake muffins at 350 degrees F for about 15-20 minutes or until golden brown on top and toothpick inserted into middle comes out clean.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Amie says
The best muffins I’ve ever had!
Lisa Huff says
Thanks Amie!
Kathy says
These muffins are delicious and healthy.
I weighed the flour, and very lightly, placed a pinch of coconut sugar on top of each muffins.
Thank you for this recipe.
Kathy
Lisa Huff says
Thank you so much Kathy! :)
Christina says
I made these with maple syrup instead of honey and lemon juice instead of orange. They turned out pretty decent. Perhaps could be a smidge sweeter, but with orange juice might have been sweeter overall. I think they are a great healthy muffin.
Lisa Huff says
thank you so much Christina! :)
Kristine Albert says
I’m about to try this recipe out but as I was going over the recipe to make sure that I have all the ingredients I noticed the amount of the almond flour…
8 ounces blanched almond flour (about 2 cups + 1 tablespoon)
Can you please verify the correct amount as 8 ounces = 1 cup not 2
Can’t wait to try them!
Lisa Huff says
The measurement is for weight. I’d suggest weighing if you can or check the nutrition label of your brand of almond flour to see how much 8 ounces is.
Cristina says
These look amazing and I love the orange juice idea. I’m going to make them with sugar free honey, could you please tell me the carb and sgar count for them?
Kim says
Needs something to take the place of butter or oil. This is so dry tasting. Although this is healthy I regret making this recipe.
Lisa Huff says
Sorry it didn’t work out for you. These are quite different than traditional muffins.
Trishana Burbank says
Nutrition Facts
12 Servings
Amount Per Serving
Calories76.2
Total Fat4.8 g
Saturated Fat0.3 g
Polyunsaturated Fat0.0 g
Monounsaturated Fat0.0 g
Cholesterol0.0 mg
Sodium16.3 mg
Potassium10.7 mg
Total Carbohydrate6.6 g
Dietary Fiber1.4 g
Sugars4.4 g
Protein3.0 g
Vitamin A0.3 %
Vitamin B-121.0 %
Vitamin B-60.4 %
Vitamin C0.8 %
Vitamin D0.5 %
Vitamin E13.4 %
Calcium2.2 %
Copper0.3 %
Folate0.3 %
Iron2.2 %
Magnesium6.9 %
Manganese1.1 %
Niacin0.4 %
Pantothenic Acid0.2 %
Phosphorus0.2 %
Riboflavin0.4 %
Selenium0.1 %
Thiamin0.3 %
Zinc0.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Trishana Burbank says
Forgot to mention that I used the cal. for the Spark.com site
I used unsweetened Almond milk for my recipe and frozen blueberries.
Lisa Huff says
Thanks! Adding nutritional info for my recipes is on my to-do list. :)
Meg says
I wish you’d list the nutritional content for a serving/muffin. Thanks!
Lisa Huff says
On my list of things to do but in the meantime, I’d try a free online nutritional calculator.
Nancy Ranson says
When I see that a recipe is Gluten Free and Dairy Free, my daughter-in-law cannot have either, to me this means no eggs or milk. What can I use as a substitute for these two ingredients and what would the ratio be? Thank you.
Lisa Huff says
This recipe uses coconut milk (or almond milk), neither of which is dairy. Eggs are also not dairy, but if she’s allergic to eggs I’d suggest trying either a flaxseed replacement (try google for full directions) or you can buy an egg replacer powder (check the package for directions as it may vary depending on brand).
Rosalva says
These muffins are delicious!….. I will make them over and over again. They really maid me happy. Thank you very much.
Lisa Huff says
Happy to hear you enjoyed the muffins! :)
Lynda says
Used wild Maine blueberries . This recipe was perfect
Lisa Huff says
Wild Maine blueberries sound amazing!! Happy to hear the muffins turned out well for you!
Sandesh says
What is the substitue of eggs ??
Ron More says
Your ingredient list says baking soda, but your description says baking powder. Which of the two do you use?
Mary Martorano says
I tried making this recipe today for my husband who is gluten intolerant and had to taste one. I did the weight watcher points and it comes out to 4 points. Easy to make, excellent taste, and as you advised a different consistency. Interested to see if my husband likes them.
Lisa Huff says
Great! Hope he enjoys them!
Felicia says
How did you figure out the WW points?
Chelsea says
These turned out so good! They’re definitely not like a bakery style muffin but they’re a tasty healthy alternative! The only issue I had was the blueberries being soggy so I will definitely coat them in a little flour next time.