Blueberry Almond Flour Muffins Recipe

Sweet, fluffy, grain-free almond flour blueberry muffins with the right texture! This easy recipe is great for breakfast, snack, or dessert.

– 3 eggs – ½ cup pure maple syrup – 1 teaspoon pure vanilla extract – 2 cups almond flour – ½ cup tapioca flour – 1 teaspoon baking powder – 1 teaspoon sea salt* – 1 ½ cups fresh blueberries – Zest of 1 lemon optional


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Pre-heat the oven to 350°F and line a muffin pan. Recipe yields 8 large or 10 tiny muffins.


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Whisk eggs, pure maple syrup, and vanilla extract in a large bowl. Mix almond flour, tapioca flour, baking powder, and salt in a separate basin.

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Add the dry ingredients to the wet components and whisk until a thick batter forms.

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Toss the blueberries in 1 tablespoon of tapioca flour, then add them to the muffin batter and whisk until evenly distributed.

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Fill the muffin tin with batter, at least halfway up the paper liners. Top with blueberries if desired.

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The muffins should test clean and have golden brown tops after 28–35 minutes on the centre rack of the preheated oven.

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Use an instant read or meat thermometer to check the muffins' interior temperature. Muffins are done when they reach 190–200 degrees Fahrenheit.

Also See

Oatmeal Strawberry Banana Bread Recipe