Blueberry Almond Flour Muffins Recipe

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


– 3 egg – 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 blueberrie – Zest of 1 lemon optional


Pre-heat the oven to 350°F and line a muffin tin. Recipe yields 8 large or 10 small muffins. Whisk eggs, pure maple syrup, and vanilla extract in a large bowl. 

Step 1

Mix almond flour, tapioca flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet ingredients and stir until a thick batter forms. 

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

See Also

See Also

Healthy Cookie Dough Ice Cream Recipe