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 over 5g protein each, 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 Healthy Raspberry Muffins with almond flour or Almond Flour Muffins with chocolate chunks, you know almond flour is the freaking baking 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, the dietitian in me loves that they're they're actually satiating thanks to all the healthy fats. But don't take my word for it...
5-Star Reader Reviews ★★★★★
"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
Notes from recipe testing
- Almond flour: I developed this recipe with super fine blanched almond flour because it yields the most tender, moist muffins ever. I found in testing that you barely have to add any extra fat since almond flour is so naturally high in healthy fats. Baking recipes starring almond flour are my love language!
- Blueberries: I wanted to post this recipe (and accompanying photos) with results using frozen berries since that's what I have on hand (more affordable, too). It was obvious in testing that frozen will bleed a smidge but I like the color it adds!
- Ground flax: I tested the third batch with ground flax added and it added another layer of binding (plus extra nutrition!), which is fab given gluten free baked goods without gums can use all the binding help they can get.
- Eggs: Eggs are critical here for binding and rise since there's no gluten, which lends binding and structure in "regular" muffins. I tested them without eggs and they were flat and the texture was meh.
- Almond extract: I developed this recipe with a kiss of almond extract because it really takes the flavor to the next level. Don't skip it!
- Sugar: When I tested these the second time, I added a sprinkle of sugar on top gives these irresistible texture and crunch for those bakery vibes. Loved it!
Let's make it!
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, I like frozen wild)
- 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!
- Gently 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!
Barbara says
Hi Alexis
I just baked your healthy almond & blueberry muffins.
Can I use baking powder instead of baking soda ?
The taste & smell of baking soda always bother me.
Thanks.
Alexis Joseph, MS, RD says
Hi Barbara! Unfortunately no--they have different properties and can't be swapped, sorry! It's only been tested as written.
Amy says
I have made these several times over the past few weeks and they are delicious and always turn out perfectly! My two year old loves making them with me but she foolishly won’t try them. Oh well; more for the rest of us!
Alexis Joseph, MS, RD says
My two year old isn’t into muffins either! So thrilled you loved these, thank you for letting me know!!
KateM says
I made these yesterday per the recipe. Ended up baking them 45 minutes and the bottom half was still raw/liquid/inedible
I don’t know why I keep trying these internet blog recipes
Alexis Joseph, MS, RD says
Oh no! I’m so sorry to hear that. And you didn’t change anything about the recipe? Did your batter look thick like the photos?
k says
is it possible to just take out the flax? I don't have any 😢
Alexis Joseph, MS, RD says
Yes just sub more almond flour 🙂
carolyn f says
How much? Almond flour to sub in?
Alexis Joseph, MS, RD says
Same amount!
Kimberly L says
I make this recipe weekly! It’s my go to for a lovely healthy breakfast.
Alexis Joseph, MS, RD says
This is the best thank you so much!
Terry Creighton says
I picked blueberries today and made a batch of these muffins…I made it as-is w/just one substitution of hulled hemp seed hearts instead of the flaxseed (I was out)…and they turned out amazing! These are muffins that I feel good about eating!
Alexis Joseph, MS, RD says
Wow I bet they were incredible with fresh berries! Thank you so much for letting me know!
Kathy Russell says
I made these and added 1/3 cup of chopped pecans and they were amazing! You must try it!
Alexis Joseph, MS, RD says
Oh love this yay!! Thanks Kathy!
Susan Judy says
I make these muffins often, exactly as written - and the whole family absolutely loves them. I make the recipe exactly as written except that I make 12 (vs 10) muffins. They are, hands down, everyone's favorites!
Alexis Joseph, MS, RD says
Love this so much, thank you Susan!!
Cristina Crimaldi says
These are a favorite of mine. My whole family gobbles them up, including my 7 year old. Love feeding him wholesome but yummy foods!
Alexis Joseph, MS, RD says
Ahhh yay so excited your son gave these a thumbs up!
Nikki says
I asked my husband what kind of cake he wanted for his birthday and he said he wanted these muffins with a candle!! They truly are THAT good!!
Alexis Joseph, MS, RD says
NICCKKK you devil you!!! Love this so much <3
Maddie says
These were sooooo good! I added a little more maple syrup and omitted the almond extract because I didn't have any. Still turned out amazing. The use of almond flour not only makes these recipes moister, but also tastier.....I just love finding all kinds of recipes on your website, they help me stay on my clean eating no sugar diet with ease!
Alexis Joseph, MS, RD says
So glad you loved them, Maddie!
Vikki Roholt says
I had so much fun making these with my grandson! They almost taste like blueberry donuts! We shared some with family and had to make another double batch a few days later!
Alexis Joseph, MS, RD says
Yayyy your comment made my day, thanks Vikki <3 Lucas is the best sous chef!
Karina says
Turned out perfectly! Absolutely delicious
Alexis Joseph, MS, RD says
I’m so glad to hear this, thanks Karina!
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?
Rebecca Colin says
I would try next time add a little more flour to dry them out- more flaxseed, 1 or 2 tsp coconut flout, 1 or 2 tablespoons arrowroot or cornstarch anything like that. You could also just reduce butter a bit.
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!!