A beautifully arranged shot of golden-brown Almond Flour Blueberry Muffins on minimalist white plates, stacked artfully on the wooden cutting board. Fresh herbs, like a small sprig of mint, are subtly in the soft-shadowed background. Natural morning light from the east window highlights their deliciously appealing, crumbly tops with warm tones and a clean, tidy presentation. NO HANDS.

Healthy Blueberry Muffins: Fluffy Almond Flour Goodness

ByMaya
Jump to Recipe
Healthy Blueberry Muffins A 3:4 close-up shot of a muffin tin filled with unbaked Almond Flour Blueberry Muffin batter, perfectly mounded and studded with vibrant blueberries. The metallic muffin tin sits on the wooden cutting board, catching soft natural morning light from the east window. A hint of fresh mint is visible in the background, maintaining the clean and tidy presentation. NO HANDS.

Healthy Blueberry Muffins

There’s truly nothing quite like a lazy Sunday morning, especially when the kitchen is bathed in that beautiful, soft light filtering through the east window. It’s in these quiet moments that I absolutely adore baking something special, and these healthy blueberry muffins are consistently at the top of my list. The comforting aroma of warm blueberries mingling with almond flour isn’t just a promise of a delicious treat; it’s a full-on sensory embrace, filling the whole house with a wholesome sweetness.

Thank you for reading this post, don't forget to subscribe!

I’ll admit, I was initially skeptical that a refined sugar-free version could ever live up to those nostalgic childhood memories of sugary bakery muffins. But oh, how wonderfully wrong I was! These aren’t just “good for you” in a sacrificing-flavor kind of way; they are genuinely, ridiculously good, proving that delicious can absolutely be nutritious – a testament to how wonderful healthy blueberry muffins can truly be. They’ve become an irreplaceable staple in my home, a little taste of wholesome joy I love sharing, and if you’re as big a fan of almond flour muffins as I am, you might also adore my banana blueberry almond flour muffins.

Healthy Blueberry Muffins: Fluffy Almond Flour Goodness
Pin
Print

Healthy Blueberry Muffins: Fluffy Almond Flour Goodness

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

These Almond Flour Blueberry Muffins are perfectly moist, subtly sweet, and entirely refined sugar-free. A delightful breakfast or snack that feels indulgent but is packed with wholesome goodness!

Ingredients

  • 1 ¾ cups almond flour, blanched and finely ground

  • ¼ cup tapioca flour (or arrowroot starch)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 large egg, room temperature

  • ⅓ cup maple syrup (or honey)

  • ¼ cup unsweetened applesauce

  • ¼ cup unsweetened almond milk

  • 2 tablespoons melted coconut oil (or unsalted butter)

  • 1 teaspoon vanilla extract

  • 1 ½ cups fresh or frozen blueberries

Directions

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  • In a large bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and salt. Make sure there are no lumps.
  • In a separate medium bowl, whisk the egg. Then add the maple syrup, applesauce, almond milk, melted coconut oil, and vanilla extract. Whisk until well combined.
  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few small lumps are fine.
  • Gently fold in the fresh or frozen blueberries. If using frozen, do not thaw them first.
  • Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  • Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

    • Berry Best Practice: If using frozen blueberries, toss them with a tablespoon of tapioca flour before adding to the batter. This helps prevent them from sinking to the bottom and bleeding color into the muffins, keeping your healthy blueberry muffins beautifully vibrant.
    • Sweetness Adjustments: For a less sweet muffin, you can reduce the maple syrup by 1-2 tablespoons. If you prefer a touch more sweetness, a sprinkle of coconut sugar on top before baking adds a lovely crunch and subtle caramel note.
    • Flour Power: Using finely ground, blanched almond flour is key for a tender crumb. Coarser almond meal can result in a drier, heavier muffin. Ensure your tapioca flour is fresh for optimal texture and rise in these healthy blueberry muffins.

Similar Posts