Almond Flour Blueberry Muffins

When I think of typical bakery muffins, my mind always forms a picture of a fresh-baked,  buttery blueberry muffin.  I’ve tried only a handful of bakery muffins and although I’ve never tasted one that disappointed me I could never quite get over the insane sugar content.  Plus, I’m gluten-free these days and many bakeries around Boise do not offer gluten free options.


But these blueberry muffins…oh heavens!  THESE are delicious!  Plus, my muffins are low in sugar and gluten-free…they’re even Paleo friendly.


My youngest son (who just turned one) couldn’t even keep his hands off.  Although, he was only interested in the blueberry part; blueberries seem to be the only food he’s fond of eating these days.


So, without further introduction, here is my recipe for Almond Flour Blueberry Muffins:

Almond Flour Blueberry Muffins


  • 1 Cup blanched almond flour
  • 1/4  Cup coconut flour
  • 1 Tbsp monkfruit sweetener*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp pink salt
  • 3 large eggs
  • 1 Tbsp avocado oil
  • 1 tsp vanilla extract
  • 1/4 Cup almond milk
  • 1/2 Cup fresh blueberries


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine all dry ingredients (except blueberries).
  3. In a separate bowl, whisk together all wet ingredients.
  4. Mix wet ingredients into dry.
  5. Let batter sit for 10 minutes then add in blueberries.
  6. Pour batter into lined muffin pan (8).  Optional: top with extra blueberries.
  7. Place muffins in oven and bake at 350 degrees for 28-30 minutes.
  8. Remove from oven and cool on cooling rack.
  9. Store in fridge.

Recipe makes 8 muffins

*May substitute any granulated sugar or sweetener for monkfruit.  Honey or maple syrup should work as well, but the muffin texture may vary slightly.




Almond Flour Blueberry Muffins.jpg


4 Comments on “Almond Flour Blueberry Muffins

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