Blueberry Nut Muffins Made with Almond Flour

These muffins are a delicious and healthy way to enjoy breakfast or a snack, packed with fresh blueberries and crunchy nuts. Made with almond flour, they’re naturally gluten-free and full of wholesome flavor.

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TIME35 min

SERVINGS4

RATING4.7 / 5

Blueberry Nut Muffins Made with Almond Flour

01 / WHAT YOU NEED

Ingredients

1 cup blanched almond flour 1 pinch salt ½ cup coconut milk 1 large egg, at room temperature 2 tablespoons coconut oil, melted 2 tablespoons raw honey 1 teaspoon vanilla extract ¼ cup blueberries ¼ cup chopped nuts

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners or greasing a silicone one. In a bowl, combine the almond flour, baking soda, and salt. In another bowl, whisk together the coconut milk, egg, coconut oil, honey, and vanilla until smooth. Pour the wet ingredients into the dry and gently mix everything with a rubber spatula—try not to overdo it. Carefully fold in the blueberries and nuts. Spoon the batter evenly into the muffin cups and pop them in the oven. Bake for about 20 to 25 minutes, or until the tops bounce back when you press them lightly. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure your almond flour is finely ground for the best texture.
- Gently fold in the blueberries to avoid breaking them and turning the batter purple.
- Use room temperature eggs and wet ingredients to help the muffins rise evenly.

Why you’ll love it

These muffins are a delicious way to enjoy a gluten-free treat. Using almond flour adds a rich, nutty flavor and keeps them moist. The blueberries add a burst of natural sweetness and antioxidants, making each bite both tasty and nutritious.

Serving ideas

Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a perfect breakfast or snack. For a fun twist, try spreading some cream cheese on top.

Storage & leftovers

Store the muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to three months. Reheat gently before serving to restore their softness.