These almond flour blueberry muffins are paleo, gluten free, dairy free, and so delicious!
This recipe took me quite a few times to get right, but I wanted them to be PERFECT. Let’s just say I may take a break from eating blueberry muffins for the next
little long while. 😂
These almond flour muffins are:
refined sugar free
dairy free (not even almond milk!)
as good as a bakery!
Love blueberries? Check out this paleo/keto blueberry chicken salad!
Almond flour blueberry muffins lack gluten – which is what gives bread and baked goods its elastic quality. I found that a mix of flours were best for this recipe and gave me the closest bread-like texture.
For this blueberry muffins recipe, I used a combination of almond flour, arrowroot powder, and coconut flour. I’m so pleased with how the texture came out for a gluten free muffin, and I think you will be too!
Almond Flour Blueberry Muffins – Ingredients
- Blanched almond flour – a common gluten free baking flour. Especially popular with paleo baking. It’s high in fat and fiber. Be sure not to confuse almond flour with almond meal.
- Arrowroot powder – a great flour to use in combination with almond flour.
- Coconut flour – just a little is needed to give these healthy blueberry muffins a great texture like that of a muffin made with gluten.
- Baking soda – gives these gluten free blueberry muffins their muffin top. Be sure not to use baking powder!
- Salt – I recommend using pure sea salt! Normal table salt is processed with framaldehyde. And we don’t want that in our bodies. 🙂
- Honey – the perfect sweetener for these almond flour blueberry muffins. If you need keto muffins, I bet these would work with lakanto maple syrup. Subbing coconut sugar won’t work for this recipe.
- Vanilla – gives these almond flour blueberry muffins some depth of flavor.
- Eggs – I haven’t tried substituting flax eggs. But let me know in the comments if you give it a try!
- Avocado oil – I love this oil for it’s high fat content and neutral flavor. But feel free to substitute coconut oil if you’d like.
- Blueberries – an essential ingredient in this blueberry muffin recipe 🙂 I use and recommend fresh blueberries but I’ve had readers who’ve used frozen blueberries and they said they turned out great!
Almond Flour Blueberry Muffins – How To Make
- Mix the dry ingredients together – almond flour, arrowroot, coconut flour, baking soda, and salt.
- Add the eggs, honey, vanilla, and oil and stir until it’s evenly combined.
- Gently stir in the fresh blueberries.
- Scoop the batter into the muffin tin filling each compartment about 3/4 of the way full. I absolutely LOVE these muffin liners!
- Bake the muffins at 350℉ for 20-22 minutes until golden brown and the top is firm to the touch. (20 minutes was perfect in my oven but all ovens vary.)
- Remove the muffins from the tin and place them on a cooling rack and let them come to room temperature before eating. Who says eating gluten free has to be boring?!
Almond Flour Blueberry Muffins – Tips
Be sure to level off the honey with the back of the knife! Even the smallest amount of extra honey can make these blueberry muffins too sweet.
These would be delicious (and super cute) as mini muffins too!
Use parchment paper liners so the muffins come out fully intact.
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If you try these almond flour blueberry muffins, or any of my recipes, please leave a review and star rating – thank you!
Almond Flour Blueberry Muffins (Paleo, Gluten Free, Dairy Free)
- 2 cups almond flour
- 1/3 cup arrowroot powder
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs
- 1/3 cup + 2 tablespoons honey (level off the honey with the back of a knife)
- 2 tablespoons avocado oil
- 1 teaspoon vanilla
- 1 heaping cup fresh blueberries
- Preheat the oven to 350° and line a muffin tin with baking cups.
- Mix the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a mixing bowl.
- Add the eggs, honey, vanilla, and oil and stir until it's evenly combined with no lumps.
- Gently stir in the fresh blueberries.
- Scoop the batter into the muffin tin filling each compartment about 3/4 of the way full.
- Bake the muffins at 350℉ for 20-25 minutes until golden brown and the top is firm to the touch. 20 minutes was the magic number in my oven but all ovens vary so watch them closely.
- Remove the muffins from the tin and place them on a cooling rack and let them come to room temperature before eating.
Hungry for more? Check out some of my favorite recipes!
Almond Flour Banana Muffins
Instant Pot Baked Potatoes
Almond Butter Cups
Paleo/GF Banana Bread Cookies
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Paleo Crinkle Cookies
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Coconut Lime Snack Balls
Healthy Lemon Popsicles
Blueberry Muffin recipe (GF, Paleo)
Peanut Butter Banana Ice Cream
Chocolate Walnut Cookies
I was scared, but hopeful, when making this recipe… I had tried another paleo blueberry muffin before and it wasn’t great. These are the real deal! They taste so close to a standard muffin, but so much better because they’re healthy! No guilt. I pack these in my kids’ lunches, too.
Bless you for your kind words! Thank you for taking the time out of your day to comment and rate the recipe. I’m so happy you love them! They were a hit with my kids too 🙂 Have a great day, Kristie!
I did a search for “paleo blueberry muffins” on Pinterest and yours was one of the first to come up. I liked the ingredients, so I decided to give them a try. SO glad I did! I had to sub coconut oil and frozen blueberries because that’s what I had on hand, but they turned out amazingly! I am so happy with them. Will definitely revisit this recipe often! Thank you!
Thanks Miranda! You’re so welcome! Your review totally made my day. This recipe took me 6 tries to get right. Glad I didn’t give up because it’s definitely one of my favorites 🙂
Great recipe. So easy to make. Tasted fabulous. My only change was using coconut oil.
Yay! So glad you loved the blueberry muffins, Marry Ann! Thanks for taking the time to comment and rate the recipe. 🙂
I made a batch to take on a recent GF trip to the Gulf Coast. Much better breakfast option than what our hotels had.
Finally! A gluten free muffin recipe that is delicious! I made a few modifications to accommodate an egg allergy and eliminated the honey to avoid sugar. Instead of using an egg, I used 1.5 ripe bananas to replace the 3 eggs. I mashed the bananas with a fork and placed into my magic bullet to purée for easy mixing. The bananas add enough sweetness that I was able to eliminate the honey without a direct replacement. I used coconut oil instead of avocado oil and frozen instead of fresh blueberries. They turn out delicious every time! Very moist and flavorful. Definitely a keeper in my household.
So glad to hear it! I’ll have to try your substitutions sometime – it sounds delicious! Thanks for the review!
These were amazing 😭❤️ My whole family was so impressed! I’m making more as I post this ! Do you have the calorie count?
So glad you loved them, Nadia! These are a family favorite of ours too. I’m working on getting nutritional information up for all my recipes. Check back in a few days and I’ll be sure to get that up for you. Thanks for the feedback! 🙂
Oops! Forgot to rate it 🙂
Lol. Thanks, Nadia!!
Easy and DELICOUS! My favorite blueberry muffins to date!
Yay! This makes me so happy! Thank you, Stacy!
These are so delicious! I love that are healthy and paleo – and in my opinion the almond flour adds a nice almond flavor! My only complaint (if you can call it that) is that they are very dense. Which isn’t surprising given the heavy almond flour and amount of honey. But, in in your professional baking experience, is there any way you’d recommend to make these lighter/fluffier? Thank you!
Hi Amanda! So happy you loved the blueberry muffins! I actually don’t think these are dense at all and haven’t heard that complaint from anyone else! My only suggestion is to scoop and level out your almond and coconut flour when measuring. Use a spoon to scoop the flour into the cup, then level it off with the back of the knife. I’m guessing you may have had just a bit too much flour which contributed to the denseness. I sure hope this helps! Thank you for trying out my recipe!
These muffins are amazing! I ate 10 and my husband ate 2, lol. We both loved them.
I’m wondering if you have tried freezing them? I’d like to make some for an upcoming trip.
This is seriously the best paleo muffin recipe I’ve tried, and I’ve tried a lot.
Thank you 🙂
Lol! Sounds like me and my husband haha. Thanks for the review, Leslie! I can’t recall if I’ve tried freezing these muffins. But I would think they’d freeze just fine. Enjoy your trip!
YUM!! I’ve been paleo for years and these are definitley the best muffins I’ve tasted in a long time! The texture is almost mystifyingly close to a normal muffin. I added a 1/2 t cinnamon and a teaspoon of fresh lemon juice as well as a splash of cashew milk and maple syrup before baking. I also mixed the blueberries with a T of almond flour before incorporating them into that batter- I learned this trick from another blog; the coating prevents too much moisture! Also I used frozen berries and it worked well! I also used creamed honey which is my favorite for baking! Thanks for this delicious recipe!!
Thanks, Amy! I love your addition of the lemon juice and I’m jealous of your creamed honey – I’m out! So glad you loved the blueberry muffins. 🙂
Made these and took them to work. Everyone loved them. Said they were one of the best muffins i’d brought. Everyone was amazed that they were almond flour and no refined sugar. Will definitely be making again!
LOVE hearing this! Especially with this recipe because it took me forever to get it right. Thrilled they were a hit. Thanks for coning back to leave a review, Karen!