These almond flour blueberry muffins are the ideal breakfast or snack for anyone following a gluten-free or keto diet. Instead of all-purpose flour, these muffins are made exclusively with almond flour. Because almond flour does not contain gluten, the muffins won't rise and expand as much in the oven as you might be used to seeing. However, don't worry! Upon taking that first bite you will realize that muffins made with almond flour are just as delicious. They are moist, rich, and full of flavor.
This recipe calls for blanched almond flour made from ground whole, sweet almonds. The almonds are blanched to remove the skin and then they are ground to a fine texture that makes them ideal for baking a wide variety of gluten-free, keto, and grain-free baked goods.
For anyone following a keto diet, be sure to use a keto-friendly liquid sweetener. This recipe works well with either fresh or frozen blueberries, making it a year-round treat. You can even try baking up a batch with the smaller and more flavorful wild blueberries that can be found in the freezer section of some grocery stores. Topping the muffins with slivered or sliced almonds adds a nice visual touch and a bit of crunch.
- 2 1/2 cups blanched almond flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup water
- 2 tablespoons honey (or keto-friendly liquid sweetener)
- 2 tablespoons sunflower oil (or melted coconut oil)
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon almond extract
- 1 1/4 cup fresh blueberries (or frozen, not thawed)
- 1/3 cup slivered almonds
Gather the ingredients. Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper or foil liners.
In a large bowl combine the almond flour, baking soda, and salt.
In a small bowl, whisk together the eggs, applesauce, water, honey, oil, fresh lemon juice, lemon zest, and almond extract.
Add the wet ingredients to the dry ingredients, stirring until blended.
Fold in the blueberries.
Divide batter evenly among the prepared cups.
Sprinkle with slivered almonds. Bake in the preheated oven for 14 to 18 minutes until the centers are set and golden brown at the edges.
Move the tin to a cooling rack and let the muffins cool in the tin for 30 minutes, then remove the muffins from the tin.
How to Store and Freeze
Store the cooled muffins in an airtight container at room temperature for a day, the refrigerator for five days, or the freezer for up to six months. Defrost in the fridge before enjoying.
Can I Substitute Almond Flour for All Purpose Flour in Muffins?
Almond flour is good for baking, however, it isn't recommended to simply swap almond flour for all-purpose flour in any recipe. This can lead to dense, hard baked goods. It is best to find recipes that have been specifically written to work well with almond flour.