Fluffy Blueberry Muffins Almond Flour Recipe Easy Light Tender Treats
These fluffy blueberry muffins made with almond flour are light, tender, and easy to make. Perfect for gluten-free baking, they offer a nutty flavor combined with juicy blueberries for a wholesome treat.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (192g) almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ½ cup (120g) Greek yogurt (plain, whole-milk; can swap with dairy-free coconut yogurt)
- ¼ cup (60ml) honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or thawed blueberries
- ¼ cup (60ml) unsweetened almond milk (or any milk of choice)
- Optional: 2 tablespoons slivered almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin or line with paper liners.
- In a medium bowl, whisk together almond flour, baking powder, baking soda, and salt until combined and airy.
- In a separate large bowl, beat eggs until frothy (about 1 minute). Add Greek yogurt, honey or maple syrup, vanilla extract, and almond milk. Mix until smooth, about 2-3 minutes.
- Slowly add the dry almond flour mixture into the wet ingredients, stirring gently with a spatula. Stop as soon as no dry streaks remain.
- Gently fold in blueberries using a spatula to avoid bursting them.
- Use an ice cream scoop or spoon to fill muffin cups about ¾ full. Sprinkle slivered almonds on top if using.
- Bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
[‘Do not overmix the batter to avoid gummy texture.’, ‘Use room temperature eggs and yogurt for better volume and texture.’, ‘If using frozen blueberries, thaw and pat dry to avoid extra moisture.’, ‘Fluff almond flour before measuring to prevent dense muffins.’, ‘Check muffins a few minutes before timer to avoid overbaking.’, ‘Folding in blueberries gently preserves their shape and juiciness.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 7
- Sodium: 150
- Fat: 12
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 3
- Protein: 6
Keywords: blueberry muffins, almond flour muffins, gluten-free muffins, healthy muffins, easy blueberry muffins, dairy-free option, low-carb muffins