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.
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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!
In a large mixing bowl, mix together the almond flour and baking powder. 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.
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 Baby 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
Easy Almond Flour Blueberry Muffins recipe, quick gluten-free muffins with blueberries and a little orange.
- 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)
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.
SNAPPY TIPS: Make a big batch and freeze the muffins for a quick breakfast. Weigh the almond flour if you can as each type can vary slightly. If you don't have a scale since every almond flour is a little different use the nutritional info on the back of the package to determine how many cups equals 8 ounces for that particular brand.
SNAPPY SUBSTITUTIONS: Instead of coconut milk you could use regular milk or almond milk. I used fresh blueberries, but you could use defrosted frozen blueberries. Just be careful folding them in so that they don't turn the whole batter blue.