Almond Blueberry Muffins
Calling all sweet snack lovers! These healthy almond blueberry muffins might change your life. Made with almond flour and lightly sweetened with honey, these nourishing, low sugar muffins make the perfect homemade snack or treat!
Why you’ll love these almond blueberry muffins
These almond flour blueberry muffins are pretty life-changing. And I don’t say that lightly!
You’ll love them because they’re:
- Blood sugar friendly – these lightly sweetened muffins are made with almond flour, which is packed with healthy fats and fiber for stable blood sugars! Pair with some greek yogurt or berries and you’ve got yourself the perfect balanced snack.
- Nutty and moist – have you ever baked with almond flour? It makes for the most moist (sorry to use that word), yet crumbly muffins, with such a satisfying nutty flavor.
- Easy to make – I kept this recipe minimal and simple so you can meal prep this healthy, sweet snack for your week without the fuss.
- Customizable – don’t have fresh blueberries? No problem, use frozen! Prefer a different berry? Swap for your fav! Raspberries and blackberries work well too.
- Nutrient-dense – almond flour, eggs, honey and blueberries… could you ask for a more wholesome and nourishing ingredient list? I don’t think so!
What is almond flour?
Almond flour is the flour-like dust made from grinding blanched almonds.
To make it, almonds are boiled and their skin is removed. Then, it’s ground into a powder – the consistency is somewhere between regular all-purpose flour and brown sugar!
Almond flour can be used to bake and cook like any other flour. But it will produce a very different result! Because almond flour is made from a nut, not a grain, it’s got way more fat than wheat flour and no gluten.
This will make your baked goods more moist and crumbly than you’re used to. Almond flour also gives a really subtle nutty flavor. It’s absolutely delicious and really fun to bake with!
Is almond flour healthier than regular flour?
I’m going to give my favorite dietitian answer here–it really depends!
Almond flour is a great alternative for those needing a low-carb, gluten-free or grain-free baking flour. It also supports healthy blood sugars because it’s got lots of healthy fats and fiber. This might work well for someone with diabetes.
But almond flour is also higher in calories than regular all-purpose. So if your goal is weight loss, it might not be a necessary swap.
As with all things in nutrition, the answer to this is nuanced! Almond flour is healthy, but regular flour can fit in a balanced diet too. And sometimes it’s essential for a healthy relationship with food.
Is almond flour the same as almond meal?
Almond flour is made from blanched almonds that have had their skin removed. But almond meal is usually made from raw almonds with the skin on.
Almond flour has a lighter colour and finer texture, and it tends to work better for baking! I would not recommend subbing for almond meal in this recipe.
What’s a good almond flour brand?
There are so many great almond flour brands! Here are some options I’ve tried and loved:
- Kirkland Signature Almond Flour (from Costco!)
- Bob’s Red Mill Natural Almond Flour
- Blue Diamond Almond Flour
Here are the ingredients you’ll need to make these almond flour blueberry muffins:
- Almond flour – for the MOST moist and nutty muffin. It’s so delicious! I recommend using blanched almond flour for this, not almond meal!
- Baking powder
- Salt – to balance the sweetness in other ingredients.
- Honey – these are lightly sweetened with honey, but you could sub maple syrup too.
- Milk – I use dairy milk but feel free to sub for almond milk or soy milk.
- Melted butter – any neutral fat will work here! Butter has great flavor but olive oil, avocado oil or canola oil would work too.
- Vanilla extract
- Lemon juice – optional, but so delicious!
- Fresh or frozen blueberries – you could also sub for another berry you love! Blackberries would be so yum.
- Slivered almonds – used as a topping.
How to make these muffins
These muffins are so easy to make! Here’s how:
- Preheat your oven to 350°F (175°C), and line a muffin tin with 12 liners. Set aside.
- In a large bowl, whisk together almond flour, baking powder, and salt.
- In a separate large bowl, whisk together honey, eggs, milk, melted butter, vanilla extract, and lemon juice.
- Pour the wet ingredients over dry and mix until well combined and no clumps of almond flour remain. Be careful not to overmix.
- Add blueberries to batter and gently fold until evenly distributed. Reserve about 1/4 of the blueberries.
- Add batter to muffin liners evenly, filling each about halfway. Top with remaining blueberries and slivered almonds.
- Bake muffins for 20-25 minutes on the middle rack. Muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan. Then, transfer to a wire rack until they are completely cooled. Enjoy immediately or store!
Tips for success
- Reserve a few berries to sprinkle on top of the muffins before baking.
- Let the muffins completely cool before eating because they’re a little crumbly.
- If you’re using frozen berries instead of fresh, keep them in the freezer until you’re ready to add them to the batter. Otherwise, they’ll stain your batter and muffins!
- Be careful not to overmix almond flour.
- Keep almond flour stored in the fridge because those healthy fats are sensitive to light and heat.
Allow muffins to completely cool before storing.
Fridge: Transfer cooled muffins to an airtight container or bag and store for up to 5 days. Microwave for 10-15 seconds before eating if you like them warm!
Freezer: Transfer cooled muffins to an airtight container or bag and store for up to 3 months. Thaw in the fridge overnight before eating, and microwave for 10-15 seconds before serving if you’d like them warm! You can also defrost with your microwave’s defrost setting.
Try these other healthy snacks
- Healthy no-bake cheesecake bowls
- The best blueberry pineapple smoothie
- Easy peanut butter bliss balls
Almond Blueberry Muffins
- 2 cups blanched almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup honey
- 3 large eggs
- 1/3 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
Mix-Ins and Toppings
- 1 cup fresh or frozen blueberries
- 1/4 cup slivered almonds
- Muffin tin
- Muffin liners
- Preheat oven: Preheat your oven to 350°F (175°C), and line a muffin tin with 12 liners. Set aside.
- Combine dry ingredients: In a large bowl, whisk together almond flour, baking powder, and salt.
- Combine wet ingredients: In a separate large bowl, whisk together honey, eggs, milk, melted butter, vanilla extract, and lemon juice.
- Add wet ingredients to dry: Pour the wet ingredients over dry and mix until well combined and no clumps of almond flour remain. Be careful not to overmix.
- Add blueberries: Add blueberries to batter and gently fold until evenly distributed. Reserve about 1/4 of the blueberries.
- Fill muffin liners: Add batter to muffin liners evenly, filling each about halfway. Top with remaining blueberries and slivered almonds.
- Bake: Bake muffins for 20-25 minutes on the middle rack. Muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool for 5 minutes in the pan. Then, transfer to a wire rack until they are completely cooled. Enjoy immediately or store!