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Blueberry Almond Flour Muffins
4.4 from 72 votes

Blueberry Almond Flour Muffins

Blueberry Almond Flour Muffins combine almond and tapioca flours with whole eggs, pure maple syrup, and fresh blueberries for moist, flavorful muffins. The addition of baking powder and sea salt offers lightness and balance, while optional lemon zest brightens the berry flavors. These muffins bake golden brown and have a tender crumb.

Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
Servings: 8 Muffins
Calories: 275 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3 egg
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract pure
  • 2 cups almond flour
  • ½ cup tapioca flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 ½ cups blueberries fresh
  • lemon optional, zest of 1

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners. This recipe makes 8 larger or 10 smaller muffins.
  2. In a large mixing bowl, whisk together the eggs, pure maple syrup, and vanilla extract (wet ingredients).
  3. In a separate bowl, stir together the almond flour, tapioca flour, baking powder and salt (dry ingredients).
  4. Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms.
  5. Toss the blueberries in 1 tablespoon of tapioca flour, then transfer them to the muffin batter and stir well until the berries are well-distributed throughout the batter.
  6. Pour the muffin batter into the prepared muffin pan, filling the paper liners most of the way up. If you’d like, add extra blueberries on top. Bake muffins on the center rack of the preheated oven for 28 to 35 minutes, or until the muffins test clean and the tops are golden brown.
  7. If you own an instant read thermometer or meat thermometer you can use it to check the internal temperature of the muffins. Muffins are considered fully cooked when they have reached an internal temperature of 190 to 200 degrees Fahrenheit.

Notes

  • Use ¼ teaspoon table salt if not using sea salt, due to difference in saltiness.
  • Let muffins cool fully before removing liners to avoid crumbling.
  • Store in an airtight container in the fridge up to one week.
  • Freeze leftovers in a sealed bag for up to three months for convenient future use.

Nutrition Information

Serving 1Muffin (of 8) Calories 275kcal (14%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 70mg (23%) Sodium 380mg (16%) Fiber 4g (16%) Sugar 16g (32%)

Nutrition Facts

Serving: 8 Muffins

Amount Per Serving

Calories 275

% Daily Value*

Serving 1Muffin (of 8)
Calories 275kcal 14%
Carbohydrates 29g 10%
Protein 8g 16%
Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 380mg 16%
Fiber 4g 16%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.