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plate of blueberry muffins

Fluffy Healthy Almond Flour Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Alexis Joseph
  • 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


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.


Units Scale
  • 1/4 cup butter, melted
  • 2 cups almond flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup blueberries (fresh or frozen)
  • 1 tbsp organic cane sugar or turbinado sugar (amazing for crunchy top!)


  1. 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.
  2. In a medium mixing bowl, whisk together almond flour, flax baking soda, cinnamon, and salt.
  3. Add maple syrup, eggs, vanilla and almond extract, and melted butter. Whisk again until smooth. The batter will be very thick; that's normal!
  4. Fold in blueberries with a rubber spatula. Use 1/4 measuring cup to spoon batter into muffin tin to make 10 muffins. No need to press the batter down. Sprinkle 1/4 tsp sugar on the top of each muffin.
  5. Bake for 20 minutes, or until golden and a toothpick comes out clean. Cool on a wire rack.


The zest of a lemon would be delish here, too!