Gorgeous puffy Almond Flour Blueberry Muffins with crackly tops for a bakery-style muffin everyone will love! These healthy muffins are super easy to make in one bowl with simple ingredients and are on the table in under 30 minutes. They're low in sugar, pack a protein punch, and are naturally gluten free. My toddler gobbles these up for breakfast. Frozen blueberries work great here!
Ok, these win the fave muffin on the blog award. How are they even real?!
If you've had the pleasure of laying mouth on my Crazy Moist Blueberry Zucchini Muffins or Almond Flour Muffins with chocolate chunks, you know almond flour is the freaking dream.
It makes everything taste like cake! And a level of moistness like no other.
These muffins have the crackly tops from a sprinkle of raw sugar that we all crave, and honestly taste just as good as their all purpose flour counterparts.
Plus, they're mighty muffins! That means they're actually satiating thanks to all the healthy fats. But don't take my word for it!
★★★★★
"These muffins are 5 star and then some! Perfect in every way. This recipe is definitely a keeper and I will make these on repeat. The flavor is right on point. Simple and easy to make; my son gave them a thumbs up." --Jackie
"These are SO incredible!! How do I give this 10 stars? Made these exactly as written and wouldn't change a thing!" --Val
"Made these last night & they were amazing! The recipe was super easy - literally made them while my kiddos had a bedtime snack and then had one for my bedtime snack!" --Abby
"These are amazing!! The only problem is my husband keeps eating them all 🙂 They’re the perfect texture and flavor and easy to make." --Julie
Ingredients
- Almond flour: I get Kirkland brand at Costco, which is the best price I've found! You want super fine blanched almond flour, not almond meal, which has the skins. I use almond flour in so many of my healthy muffin recipes!
- Blueberries: I wanted to post this recipe (and accompanying photos) with frozen blueberries because I pretty must always use frozen in recipes. They do bleed a smidge but I don't mind! You could toss in a bit of flour to prevent this but it doesn't bother me. You can also use fresh, like in my Lemon Blueberry Muffins.
- Ground flax: Also known as flax meal, this adds another layer of binding, plus extra nutrition. I use flax in so many recipes, and it's easy to find at every grocery store these days. Store in the fridge for optimal shelf life!
- Maple syrup: We're using a touch of nature's finest sweetener! Honey also works great.
- Eggs: Eggs are important here for binding since there's no flours containing gluten, which helps offer binding and structure in "regular" muffins. I do not think these would work well without them!
- Baking soda: For rise.
- Salt: A must for balancing flavors.
- Almond and vanilla extract: Vanilla is essential in baking but a kiss of almond extract really takes these to the next level.
- Sugar: A sprinkling of sugar on top gives these irresistible texture and crunch for those bakery vibes.
Substitutions and dietary swaps
- Dairy free: Use dairy-free butter.
- High protein muffins: Add 2 scoops of collagen peptides.
- Lemon blueberry muffins: Add the zest of 1-2 large lemons and ½ tsp lemon extract .
- Add-ins: Add ⅓ cup coconut, walnuts, or chocolate chips!
Let's make it!
Whisk together almond flour, flax, baking soda, cinnamon, and salt.
Fold in blueberries with a rubber spatula.
Bake for 20 minutes, until golden!
Whisk in eggs, maple syrup, melted butter, vanilla, and almond extract.
Spoon batter into tin. Sprinkle sugar on the top of each muffin.
Storage
Store on the counter in an air-tight container for up to 3 days, then refrigerate any leftovers.
These freeze super well, too
Now tell me: do you know the muffin [wo]man?
Print
Fluffy Healthy Almond Flour Blueberry Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 10 muffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gorgeous puffy Almond Flour Blueberry Muffins with crackly tops for a bakery-style muffin everyone will love! These healthy muffins are super easy to make in one bowl with simple ingredients and are on the table in under 30 minutes. They're low in sugar, pack a protein punch, and are naturally gluten free! My toddler gobbles these up for breakfast. Frozen blueberries work great here! See notes for dairy free option.
Ingredients
- ¼ cup butter, melted
- 2 cups almond flour
- ¼ cup ground flaxseed
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp fine sea salt
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 cup blueberries (fresh or frozen)
- 1 tbsp organic cane sugar or turbinado sugar (amazing for crunchy top!)
Instructions
- Preheat oven to 350F. Place 10 liners in a muffin tin and spray liners with cooking spray. Place butter in a small covered microwave-safe bowl, for 20 second increments, until melted. Set aside.
- In a medium mixing bowl, whisk together almond flour, flax baking soda, cinnamon, and salt.
- Add maple syrup, eggs, vanilla and almond extract, and melted butter. Whisk again until smooth. The batter will be very thick; that's normal!
- Fold in blueberries with a rubber spatula. Use ¼ measuring cup to spoon batter into muffin tin to make 10 muffins. No need to press the batter down. Sprinkle ¼ tsp sugar on the top of each muffin.
- Bake for 20 minutes, or until golden and a toothpick comes out clean. Cool on a wire rack.
Notes
The zest of a lemon would be delish here, too!
Juliana says
The flavour of this muffins is really good but for some reason the dough was wet in the middle, it doesn't have the consistency of a muffin and I even left it to cook for longer because the toothpick was not coming out clean. I'm not sure why it didn't turn out I followed the recipe exactly.
Alexis Joseph, MS, RD says
Ahhh sorry to hear! All ovens are different so I’d suggest baking longer until they’re done even if the timing is off. Even cooked through it isn’t muffin-like?
S says
This recipie is out of this world. My daughter made it this morning and I tried it and loved it. I couldn’t wait to try it for myself. I substituted the butter for coconut oil. They’re in the oven right now! Can’t wait to eat one right away. Thanks for the recipie. I look forward to checking out your other recipies
Alexis Joseph, MS, RD says
This is so wonderful! I’m really glad your daughter introduced you. You’d love all the healthy cakes I have with almond flour, too!
alex says
made a bunch of RANDOM substitutions and it still turned out super good!! also added a GENEROUS amount of cinnamon and it was great!
Alexis Joseph, MS, RD says
Heck yes!!
Euce says
Thank you so much for a good recipe. I just made it and it came out really good. Quick and very tasty. I will definitely make it again. I doubled the recipe.
Alexis Joseph, MS, RD says
This is so wonderful, thanks for letting me know!
Russ says
Simply the best. The flaxseed, butter, maple syrup, cinnamon really holds this recipe together. I have tried many other blueberry muffins wth almond flour but this is my keeper. A combination of being delicious and a healthy choice. Well done.
Thank you
Alexis Joseph, MS, RD says
Love this, thank you Russ!
Mimi Chep says
Hi,
These muffins came out delicious. I did substitute and only used 1 egg and a 1/4 cup of non dairy yogurt for the egg. I used a mild olive oil and a little less maple syrup. They came out wonderful. I did also sprinkle coconut sugar on top.
This is a great healthy recipe and I think I made it a little healthier. Thank you for this recipe.
Alexis Joseph, MS, RD says
Oh wow I'm thrilled that all worked, thanks Mimi!
Mimi Chep says
Hi,
Your recipe looks delicious and I want to make them but I was wondering if I could use 1 egg and 2 egg whites or a banana, apple sauce or some other substitute for the eggs.
Thank you.
Mimi
Malakia says
I just recently eliminated gluten from my diet. I don't eat many sweets to begin with, but I like to bake for my grandson. These are delicious! We love them.
Alexis Joseph, MS, RD says
Yayyy best news, glad you found these Malakia! You have to try my almond flour chocolate zucchini cake next 🙂
Malakia says
I will defiantly do that! Thank you.
Janet says
Great muffins! They are moist and delicious. I did not put sugar on top.
Alexis Joseph, MS, RD says
Love this thank you Janet!!
Adele says
I used ghee instead of butter and unsweetened date syrup instead of maple and no sugar on top. The muffins were very moist and tasted very good. Thank you for the wonderful recipe.
Alexis Joseph, MS, RD says
Oh wow that sounds incredible! Thanks so much, Adele!
Rawan A. says
These muffins lasted an hour in our house (family of 4). SO delicious and a healthier version of the typical ones. The hint of cinnamon along with maple syrup makes them taste like breakfast multigrain blueberry pancakes. I will be making these again for sure!
Alexis Joseph, MS, RD says
Wow, this is the best! Sounds like it's time to make another batch 😉 Thanks, Rawan!
Tam says
OMG! These are amazing! Thank you!!!!
Alexis Joseph, MS, RD says
Yayyy so glad you love them, Tam!
Robin Lucas says
This is why I freeze my blueberries, so I always have them on hand for this delicious recipe!! I am going to make another batch to share with my grandson 🙂
Alexis, Thank you for all of your wonderful and yummy recipes❤️
Alexis Joseph, MS, RD says
Yayy the best muffins! Thanks so much, Robin!
Julie says
These are amazing!! The only problem is my husband keeps eating them all 🙂 They’re the perfect texture and flavor and easy to make.
Alexis Joseph says
Yayyy thank you SO much, Julie!
Debbie says
Loved these muffins.. easy to make, nutritious and my husband said they were the best I ever made! The bit of sugar on the top was a great idea. Thank you for all of your amazing recipes !❤️
Alexis Joseph says
Aww you made my day, Debbie! The sugar on top totally makes them next level, right?!
Rachel says
So easy to make! We all loved them and we will make again ASAP
Alexis Joseph says
Fabulous, thanks so much Rachel!
Abby says
Made these last night & they were amazing! The recipe was super easy - literally made them while my kiddos had a bedtime snack and then had one for my bedtime snack! Delicious!
Alexis Joseph says
Heck yes, this is the best Abby! Thank you so much.
Nicole Morell says
I’m on a roll with your recipes 🙂
I usually save and debate for a while, kind of working myself up into action but I’m encouraged by your one-bowl recipes with ingredients I have and skills I possess. So thank you! My son loves muffins for breakfast and I’ve tried two other recipes (not yours) that didn’t pass muster - these did! I’m making them again with lemon.
Alexis Joseph says
Yesss! It's so nice when the kids approve, right? Try the chocolate pumpkin muffins next 🙂
Jackie says
These muffins are 5 star and then some! Perfect in every way. This recipe is definitely a keeper and I will make these on repeat. The flavor is right on point. Simple and easy to make and my son even gave them a thumbs up. It’s a win win!
Alexis Joseph says
Your comment made my day, Jackie. Love that your son enjoyed them too 🙂 Thank you!
Michelle says
These are delicious! Thank you!
Alexis Joseph says
Thank you Michelle!
Peggy says
Sound wonderful- I don't have flaxseed is there something I can substitute till I buy some?? Thank you
Alexis Joseph says
Hey Peggy! I have only made these as written with flax--but I would guess swapping with more almond flour should work just fine! They may be a bit more crumbly since flax helps bind. Let me know if you try!
Peggy says
Thank you so much for responding so quickly! Look forward to making
Micah says
Hi! Loved these!! I didn’t have flax, so I used ground hemp seeds. They turned out lovely!
Alexis Joseph, MS, RD says
Fabulous, thank you Micah!
Val says
These are SO incredible!! How do I give this 10 stars? Or do I just have to rate it 5 stars twice lol. Made these exactly as written and wouldn't change a thing! It's the perfect almost springtime-y muffin to get us all in the mood for warmer weather. I used Miyokos DF butter and worked without a hitch. Bill gave these a 10/10, too and honestly, never would've known they were a healthier muffin upgrade - yay! Always love to see the HS muffin recipe collection grow and can't wait to see what you come up with next!! : )
Alexis Joseph says
You're the best!! Heck yes to springtime-y muffins! OMG how dreamy that they worked with dairy free butter. Thanks so much for making them my friend!!