Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)

Moist Almond Flour and Blueberry Muffins

If you’ve never made almond flour muffins before, you’re in for a delicious treat! While almond flour is typically denser than regular flour, these almond flour blueberry muffins have a tender, moist texture.

Using almond flour instead of regular wheat flour makes these muffins lower in carbs and adds a nutty flavor. Together with a bright lemon flavor that pairs beautifully with the blueberries, you’ll want to eat these over and over again!

Why You’ll Love this Recipe:

• Simple Ingredients: The handful of ingredients required for making these almond flour blueberry lemon muffins are easily accessible at the local grocery store (nothing fancy required).
• Easy to Make: All you need to do is to combine the dry ingredients with the wet ingredients to get the muffin batter, which you then transfer to a muffin mold and then bake until golden! Homemade muffins doesn’t get much simpler than this.
• Totally Gluten-Free, Dairy-Free & Low Carb: The best part is that these almond flour muffins are 100% gluten-free, dairy-free and low carb, which means that even those with Celiac disease or those with gluten intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this almond flour blueberry muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Erythritol: I used erythritol, but you can also use regular sugar instead. In that case, use 1/4 cup and 2 tablespoons of sugar to replace the erythritol.
• Butter: I used melted dairy-free butter to keep this recipe dairy-free, but melted coconut oil will work too. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Eggs: Eggs help to bind the ingredients together as well as to give the batter lift, so make sure to include them in.
• Almond Flour: For the best result, I recommend using blanched almond flour (which are blanched almonds without their skins processed into a fine flour), as opposed to almond meal (which are processed whole almonds with their skins on).
• Baking Powder: Baking powder is the only leavening agent used to help the batter to rise, so make sure you include it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Lemon Juice & Zest: For the best lemon flavor, I recommend using freshly squeezed lemon juice and freshly grated lemon zest.
• Blueberries: I used fresh blueberries, but frozen blueberries will work too. If using frozen berries, do NOT thaw them, just use them directly frozen. You can lightly toss the frozen blueberries in gluten-free flour before using (as this will preven the blueberries from “bleeding” into the batter and leaving streaks of blue).

How to Make Almond Flour Blueberry Muffins:

Beat Sweetener with Butter and Eggs: In a large bowl, mix the erythritol, dairy-free butter and eggs until well combined.

Add Dry Ingredients: Add the almond flour, baking powder, and salt. Gently mix with a spatula until fully incorporated.

Other Almond Flour Recipes to Make:

• Almond Flour Blueberry Bread (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Scones (Gluten-Free, Dairy-Free)
• Fluffy Almond Flour Biscuits (Gluten-Free, Dairy-Free)
• Almond Flour Cornbread (Gluten-Free, Dairy-Free)

Gluten-Free Muffin Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo

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Description

These moist almond flour blueberry muffins are packed with juicy blueberries and bright citrus lemon. Made with simple ingredients and naturally sweetened, they’re perfect for breakfast, snack time, or an easy grab-and-go treat. Gluten-free, dairy-free and low-carb too.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup erythritol
• 1/4 cup melted dairy-free butter
• 4 eggs
• 3 cups blanched almond flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 1/2 cup fresh blueberries, divided

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Instructions

1. Preheat & Line: Preheat the oven to 350F (175C) and line a regular muffin pan with paper liners.
2. Beat Sweetener with Butter and Eggs: In a large bowl, mix the erythritol, dairy-free butter and eggs until well combined.
3. Add Dry Ingredients: Add the almond flour, baking powder, and salt. Gently mix with a spatula until fully incorporated.
4. Add Lemon Juice & Zest: Add the lemon juice and lemon zest, mixing until combined.
5. Fold in Blueberries: Finally, fold in 1 cup of the fresh blueberries until evenly distributed throughout the batter.
6. Transfer Batter to Muffin Mold & Top with Blueberries: Fill the muffin cups using a spoon and divide the remaining blueberries evenly over the muffin batter.
7. Bake Until Golden Brown: Bake for 25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
8. Cool Before Removing: Let the muffins cool for a few minutes before removing them from the tin.

Notes

Erythritol: I used erythritol, but you can also use regular sugar instead. In that case, use 1/4 cup and 2 tablespoons of sugar to replace the erythritol.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Eggs: Eggs help to bind the ingredients together as well as to give the batter lift, so make sure to include them in.

Almond Flour: For the best result, I recommend using blanched almond flour (which are blanched almonds without their skins processed into a fine flour), as opposed to almond meal (which are processed whole almonds with their skins on).

Baking Powder: Baking powder is the only leavening agent used to help the batter to rise, so make sure you include it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Lemon Juice & Zest: For the best lemon flavor, I recommend using freshly squeezed lemon juice and freshly grated lemon zest.

Blueberries: I used fresh blueberries, but frozen blueberries will work too. If using frozen berries, do NOT thaw them, just use them directly frozen. You can lightly toss the frozen blueberries in gluten-free flour before using (as this will preven the blueberries from “bleeding” into the batter and leaving streaks of blue).

Storing: To store, place the almond flour blueberry lemon muffins in an airtight container and store in the refrigerator for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Muffins
• Method: Baking
• Cuisine: American