Almond Flour Blueberry Muffins

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.

Freezer Instructions

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.

Recipe Options

• 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!)
• Oat Flour Pancakes (Nutty, tender and fluffy pancakes that are gluten free too!)
• Almond Flour Banana Pancakes (Tender, fluffy gluten free pancakes, naturally sweetened with ripe bananas, maple syrup and a hint of vanilla.)
• Banana Oatmeal Cookies (Nutritious enough to have cookies for breakfast! And great portable snack.)
• Banana Blueberry Oatmeal Muffins (Honey sweetened, made with whole grain flour and loaded with blueberries!)
• Almond Flour Sugar Cookies (Thin and crispy or thick and soft – this dough works for either!)
• Almond Flour Oatmeal Cookies (Crispy on the outside, chewy on the inside!)
• Almond Flour Peanut Butter Cookies (Delicately crispy and so peanut-buttery.)
• Almond Flour Brownies (Thick and fudgy gluten free brownies!)
• Almond Flour Crackers (Flaky, crisp, and cheesy, everyone loves these.)
• Almond Flour Pumpkin Bread (Moist, honey sweetened and warmly spiced with dried cranberries and pecans.)

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.