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.)
April Fox says
These are really good! I added half lemon zest and half orange zest because I didnt have enough orange zest (I zest, juice and freeze my citrus). The texture of these muffins is wonderful and I didnt find them overly eggy! This is my new go to for muffins!
Lisa Huff says
So happy to hear that! Thanks for leaving the comment! :)
Cathy says
This is the first time ive made anything with almond flour. The consistency is definitely different than a normal baked blueberry muffin but I enjoyed them.
Jenny says
These are amazing!! I am going to add shredded coconut to my next batch !! These are fabulous and will be staple going forward! Thank you ;)
Liz says
These were terrible. Followed recipento a T. It tasted like egg and blueberry muffins.
Lisa Huff says
Sorry to hear you didn’t enjoy. These are not meant to be bakery style type muffins, but more lower carb/higher protein type so yes they may taste a little eggy to some people. Sorry!
Carole says
I made these today following the recipe exactly and they turned out perfectly. I don’t agree that the aren’t like bakery muffins, mine were light and fluffy with a cake-like texture. I used ultra fine almond flour and heated the whole can of coconut milk to combine it all. Never having used coconut milk I was confused about the solid state of it and when you poke through the solid part there is liquid so I read the can and it said it would melt when heated so I dumped the whole can in a bowl and microwaved it for 45 seconds and then stired to combine before measuring out 1/4 a cup. I also used all the orange zest from an organic orange so that was more than 1 tablespoon. It had a nice orange flavor so maybe this helped the flavor. I think next time I will use 4 tablespoons of honey to make it a little sweeter. It made 6 big muffins so I think I could even go up to 6 tablespoons of honey and it would not be unhealthy. Thank you so much for an outstanding recipe. I also hope this helps anyone who had trouble with this recipe.
Kristi says
These turned out perfectly! Thanks for the recipe!
Cindy Mullins says
This recipe is absolutely awesome! My Husband had a heart attack four months ago and we’ve completely changed everything about how we eat. In four months we are both off our medication for type 2 diabetes and have lost 36 and 24 pounds. I didn’t have any blueberries so I substituted fresh strawberries. These are simply AMAZING! Thanks for this recipe!
Lisa Huff says
Cindy, so happy to hear you enjoy these muffins! Sorry to hear about your husband’s heart attack BUT WOW, that is fabulous that you’re both doing great!
Millie says
Do you think it matters whether the refrigerated ingredients are used straight out of the fridge (still cold), or should I let them come to room temperature first? Thanks!
Lisa Huff says
I don’t think it would matter that much and would probably be fine.
Amy says
Can’t wait to try them! I have a gluten sensitivity due to several auto immune disorders and have been looking for recipes that don’t call for xantham gum, tapioca starch, etc etc because I may as well be using regular flour!! My only “complaint” about your website, as a first time user, finding the ingredient list for this recipe wasn’t very self explanatory….in fact, I happened upon it by luck. It could be just me, I’m not a big “surf the web for recipes” kind of lady. It’s not deterring me from coming back!! You’ve made a “surfer” out of me on your site to be sure…I’ll be back to let you know how these turned out for me as I’m making them over the weekend
Lisa Huff says
Hope you like them! They’re not as good as “bakery” type muffins with regular flour but a great alternative that is easy!
Jess says
How many calories do you estimate it to be?
Cricket Carpenter says
Thank you for this recipe! I made these this morning adding 1/2 tsp. vanilla extract and substituting Stevia for the honey. They really are very good! I am going to try adding toasted pecans and a cinnamon crumble topping. My teenage son is on a gluten free, dairy free, low carb, low sugar diet to reset his immune system. He’s very active and we are always on the go, so it has been very challenging. This will give him another option for breakfast or as a snack!!!
Lisa Huff says
So happy to hear that! Thanks for sharing! I have a similar one on my site for Blueberry with a little orange that is great too!
Valentina says
I really want these for breakfast tomorrow! They look so light and tasty!
Natalie says
I love blueberry muffins and the idea of making it with almond flour is genius! Looks and sounds delicious ♥
Adriana Lopez Martin says
This look divine I bet they are moist too! Blueberries are now in season so I will dare to make your recipe next week. Looks very easy =)
Jessica Levinson says
These are a perfect addition to the menu for Mother’s Day brunch! And any other time of the year too! You can never go wrong with a delicious blueberry muffin!
Hope says
These look like the perfect tasty and healthy snack, I love anything with blueberries and I bet they go beautifully with the dash of orange flavour.