Gluten Free Blueberry Muffins (With Almond Flour)

Gluten Free Blueberry Muffins recipe made flourless with protein packed almond flour. Just 7-Ingredients, refined sugar-free, dairy-free, and low-sugar. This blueberry muffin is easy to make, moist, and perfectly sweetened. It’s heaven in muffin form. 
Gluten Free Blueberry Muffins recipe made healthy with Almond Flour

Once upon a time, a batch of amazing blueberry muffins was made. Shortly afterwards, every single muffin was devoured! The end. 

Yep, that’s pretty much how the story went at my house last weekend. These muffins lasted maybe 2 hours . . . at most. 😉

These flourless, protein packed blueberry mammas are so moist and decadent; it is no surprise they were gobbled up in 2 minutes flat. 

Let me break it down here:








Refined Sugar-Free.

And made with just 7-Ingredients! Gluten Free Blueberry Muffins recipe made healthy with Almond Flour  Gluten Free Blueberry Muffins recipe made healthy with Almond Flour It’s practically a guilt-free muffin just begging to be eaten, right? 


I have a strong soft-spot for breakfast foods that practically scream decadence, but are actually healthy. 

It means I can eat them all, right? Gluten Free Blueberry Muffins recipe made healthy with Almond Flour I completely understand when people balk at the price of almond flour. However, let me try and put this almond flour price into perspective. 

(FYI, this is how I rationalize it.)

Almond flour is protein packed, gluten-free (mega bonus), low-carb, and packed with potassium and Vitamin E.

Essentially, almond flour is just ‘chewed’ up almonds.

Do you buy almonds? Well, whole almonds are also expensive. So . . . what’s the difference in cost? 

I prefer to take my almond flour and turn it into delicious dishes vs. chewing on some plain whole almonds. Don’t get me wrong, I also do that from time to time, however, these gluten free blueberry muffins definitely taste better than plain almonds. Gluten Free Blueberry Muffins recipe made healthy with Almond Flour While almond flour is delicious and I absolutely love it, it is important to be aware of how many almonds we are actually eating while devouring these muffins.

Almond flour is essentially ground up almonds and, as always, everything in moderation is how we roll.

Should we eat all 6 muffins in one sitting? No, probably not.

But I wouldn’t judge you if you did; my self-control was far from perfect the first time I made these.

I got myself in check after the umpteenth batch, though. Hope you have more self-control than I did. 😉 

Gluten Free Blueberry Muffins recipe made healthy with Almond Flour

5.0 from 5 reviews
Gluten Free Blueberry Muffins (With Almond Flour)
Prep time
Cook time
Total time
Gluten Free Blueberry Muffins made flourless with protein packed almond flour. Just 7-Ingredients, refined sugar-free, dairy-free, and low-sugar. This blueberry muffin is easy to make, moist, and perfectly sweetened. It's heaven in muffin form.
Recipe type: Breakfast
Serves: 6 muffins
  1. Preheat oven to 350 F
  2. Prepare muffin tin with muffin liners or grease.
  3. Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
  4. Fold in blueberries.
  5. Spoon batter evenly between muffin pan filling them almost full. (See Video)
  6. Bake for 20-25 minutes.



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39 thoughts on “Gluten Free Blueberry Muffins (With Almond Flour)

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    1. Lindsay Post author

      Coconut Flour works verrrrrrrrry differently vs. almond flour. I personally have a coconut allergy and can’t experiment with this flour, but from my understanding it is SUPER absorbent and a little goes a long way. It definitely wouldn’t work in a cup to cup ratio, I’m afraid it’ll make them extremely dry.

      1. shari neslon

        I am making these now. I doubled the batch and am using almond and coconut flour. The rule for coconut flour is to double the liquid and 1/2 the flour. So I did 1 cup of coconut flour, 4 eggs and 4 tbsp oil. The batter tasted good, well see how they turn out. I also try to avoid honey and sugar, so I used 1/4 cup erythritol and trader joes liquid stevia. Hope it turns out! I just went blueberry picking to day, it was my first time and it was fun, my kids loved it too!

        1. Lindsay Post author

          I’d love to hear how they turned out with those changes! My family has a blueberry and red raspberry patch, its my favorite time of the year when I get to go pick big cartons of fresh deliciousness. It’s hard to not eat them right off the bush too. 😉

  3. Tracy

    Any experience with which type of egg replacer might work with this? Gelatin? Flax?My son has an egg allergy (dairy, wheat, oat, and peanuts too.) Thanks!

  4. Janet

    These are wonderful! I made them with flax eggs instead of regular eggs (I have an egg allergy) and made them into mini muffins and they are fantastic! Delicious! Thank you!

  5. Kirsty

    Hi Lindsay,
    Thank you so much for sharing this delicious recipe – I’m gluten & Lactose intolerant so always looking for new options. I made these today & they are absolutely delicious, the rest of my family (who are normal eaters) have been enjoying them just as much! I will definitely be making another batch!

  6. Kiki

    Delicious! I am going to make these again as they were literally a little too moist, which is something id never expected from gluten free baking! I might cut some of the olive oil and add fewer berries but other than this they were perfect! I have recently been limiting my dairy and seeking yummy non dairy baking, which my bf thought wasnt really possible. Glad to have found veggie balance:) thank you!

  7. silvana

    I love these muffins so much and am trying to make a similar recipe for pumpkin spice muffins – dairy and gluten free (eggs OK). Do you have a recipe you recommend just like this but for pumpkin?

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  9. Devan McCoubrey

    These were fantastic!

    I replaced half of the almond flour with oats, used coconut oil instead of olive oil, and cut up one apple instead of a cup of blueberries. YUM. I agree with one of the previous commenters…they were almost TOO moist 😛 I will definitely make them again. Thank you!

  10. JG

    I have picky kids and let me tell you these will be a staple for us!!! I can’t say enough good things about these muffins. Mmmmmm mmmmmm mmmmmm

  11. Maria

    Unfortunately these didn’t turn out for me. Thought maybe it was because I used flax instead of eggs but see in the comments that someone else was able to successfully do that. So I’m not sure what went wrong. They got brown on the top but weren’t baked fully on the inside.

    1. Lindsay Post author

      Oh no Maria!

      They are definitely moist muffins to begin with but definitely are baked on the inside. Couple thoughts: Either your oven temp might of be a little off.. Or I’ve even had my muffins bake differently in different types of pans before. Sorry they didn’t turn out for you! 🙁

  12. alicia

    Finally, a paleo muffin recipe that works!!! I’ve tried two other recipes (not from your site) and the 1st was extremely wet, the 2nd really dry. For your recipe I added lemon juice from two fresh lemons to give it that citrus flavor and it turned out perfect. Thanks for sharing – guess i’ll be trying more of your recipes 🙂

  13. Kim

    I had some almond flour collecting dust in my pantry. Made these hoping for a filling breakfast for my picky kids. My pickiest eater loved them.

    1. Lindsay Post author

      I might be afraid of it being TOO moist being cooked as a loaf. It would need to be cooked for much longer and would be afraid the top would get rather toasty to achieve a cooked center. It’s definitely worth a try. There is a new blueberry muffin recipe coming out soon that I’ve tested as a loaf already and that one turned out rather great. If this one doesn’t turn out great it’s worth a try to try the new one later. 🙂

  14. Pingback: Healthy Blueberry Muffins (Gluten Free) - Veggie Balance

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