Almond Flour Blueberry Muffins make a tasty and nutritious portable breakfast or snack. Naturally sweetened and made with almond flour (or almond meal), they’re great for those on Paleo or gluten free diets. And it takes just 15 minutes to make this batter with the help of your food processor or blender.
This easy recipe is a riff on my usual Almond Flour Muffins, swapping in lemon juice and zest for vinegar and embellishing with plump, sweet blueberries. Cinnamon scented and loaded with healthy ingredients like dates, bananas, carrots and walnuts, these muffins bake up moist and delicate with a deeply complex flavor.
Ingredients You Need to make Almond Flour Blueberry Muffins
- Almond Flour: Blanched almond flour or almond meal, your choice.
- Shredded Coconut: Make sure you use the unsweetened variety.
- Baking Soda
- Salt: Fine sea salt or kosher salt.
- Cinnamon: See recipe options below for more spice ideas if you want to mix it up.
- Dates: I used Medjool dates, but other varieties will work too. I recommend pitting them yourself – it’s easy and the dates are often softer than the pre-pitted version.
- Bananas: Ideally overripe.
- Eggs: 3 large or extra-large eggs.
- Lemon: You’ll need the lemon zest and juice of 1/2 a fresh lemon.
- Coconut Oil: Ideally unrefined.
- Carrots: You’ll need 2 large carrots, peeled if you like (I typically leave the peel intact).
- Walnuts: Raw or toasted walnuts, whatever you have on hand.
- Blueberries: Fresh blueberries or frozen blueberries.
Both the batter and baked muffins freeze beautifully. I like to freeze batter in the muffin liners and store in an airtight container in the freezer. The night before I plan to bake them, I transfer the filled liners to a muffin tin, cover it, and let the batter thaw in the refrigerator before baking in the morning. You can also freeze the baked muffins in a freezer bag or container and thaw in the refrigerator or at room temperature.
- This muffin recipe works well with blanched fine almond flour or coarser, almond meal with skin intact. Use what you prefer or have on hand or make your own!
- To mix up the spice profile, swap in ground nutmeg or pumpkin pie spice for 1/2 teaspoon or more of the cinnamon. You can also add almond extract to intensify the almond flavor.
- For a sweeter muffin, add in one teaspoon vanilla extract and a tablespoon or two of a natural sweetener like coconut sugar or maple syrup.
- Mix in chopped pecans instead of walnuts if that’s what you prefer or have on hand.
- Instead of blueberries, fold in fresh or frozen raspberries or add a mixture of the two berries.
- Make these muffins vegan by substituting eggs with either: flax eggs (replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons of water), chia eggs (replace each egg with 1 tablespoon chia seeds mixed with 2 1/2 tablespoons of water), or 1/4 applesauce for each egg. If you substitute with applesauce, add 1/2 teaspoon baking powder to the recipe also to retain the light texture.
More Delicious Breakfasts and Snacks
- Banana Oatmeal Pancakes (Fluffy, delicious and gluten free, the batter for these pancakes is made entirely in your blender!)
- Banana Oatmeal Cookies (Nutritious enough to have cookies for breakfast! And great portable snack.)
- Almond Flour Brownies (Thick and fudgy gluten free brownies!)
How to Make Almond Flour Blueberry Muffins
Step 1: Whisk together dry ingredients in a large bowl: almond flour, shredded coconut, baking soda, salt and cinnamon.
Step 2: In a food processor, process dates, bananas, vinegar and coconut oil until smooth. Add eggs and process until smooth.
Step 3: Add wet ingredients (date mixture) along with carrots and walnuts to almond flour mixture; stir to combine. Fold in blueberries.
Step 4: Line a standard muffin pan with paper liners and fill muffin cups 2/3 full with batter. Bake 25 to 30 minutes at 350˚F, until a toothpick or knife comes out clean. Cool in muffin tin on a wire cooling rack.
Almond Flour Blueberry Muffins Recipe Video
Almond Flour Blueberry Muffins
- 2 cups almond flour 224g, or almond meal
- 1/4 cup unsweetened shredded coconut
- 2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 8 pitted medjool dates
- 3 ripe bananas
- 3 large eggs
- 1/2 lemon juice and zest
- 1/4 cup coconut oil
- 2 large large carrots shredded (recipe note #1)
- 1 cup coarsely chopped walnuts 100g
- 1 cup blueberries fresh or frozen
- Preheat oven to 350°F.
- Line a standard size muffin tin with muffin liners or generously grease.
- Combine almond flour, shredded coconut, baking soda, salt, and cinnamon in a large mixing bowl. Whisk to combine; set aside.
- Add dates, bananas, lemon juice and zest, and coconut oil to the bowl of a food processor; process until smooth, scraping down as necessary. Add eggs and again, process until smooth.
- Pour date mixture into almond flour mixture. Add shredded carrots and chopped walnuts; stir until combined. Gently fold in blueberries.
- Spoon batter into prepared muffin tins, filling each cup about 2/3 full.
- Bake for 25-30 minutes or until muffin tops are set and a sharp knife or toothpick comes out clean. Cool in muffin tin on a wire rack.
- Enjoy warm, at room temperature, or cold. Store extra muffins covered in the refrigerator and enjoy within a few days.
- Time Saving Tip: If you have a shredding disc for your food processor, shred carrots before processing wet ingredients – no need to wipe out the bowl in between.
- To make 12 large muffins, fill muffin liners until gently mounded and increase baking time to 45-50 minutes.
- The uncooked batter freezes very well. I like to portion the batter into muffin wrappers before freezing then thaw overnight in a covered muffin tin in the refrigerator the day before I plan to bake them.