Author: These almond flour blueberry muffins are the only healthy blueberry muffins recipe you’ll ever need! Made for GAPS, paleo, and keto compliance, these muffins are delicious any time of the day!
One of the hardest things for us when transitioning away from our normal way of eating and onto the GAPS diet, was figuring out what to eat for breakfast!
While my husband would eat bacon and eggs every day of the year, my son and I needed a bit more variety. Of course, the intro diet doesn’t allow for much leeway, but once we were on the final phase and moving into Full GAPS we started experimenting with breakfast options a bit more.
We developed many wonderful recipes to enjoy on a regular basis, including these delicious almond flour blueberry muffins!
Want a nut free option? Try these coconut flour blueberry muffins!
Almond Flour Healthy Blueberry Muffins
This blueberry muffin recipe contains no gluten, and is completely free of processed sugar! With honey as the only sweetener it is GAPS and paleo legal. For keto bakers, just replace the honey with your favorite liquid or powered sweetener.
Best Almond Flour Brand
There are many brands of almond flour, and while more will “work” I prefer the Nature’s Eats brand because it is very fine and produces a lovely final product that is very much like a “regular” wheat based muffin.
You can also make your own almond flour that works well, but will be a little more dense than the muffins are with store bought almond flour.
Recommended: EASY ALMOND FLOUR BREAD
Almond Flour Healthy Blueberry Muffins
Ingredients
- 2 Cups Almond Flour
- 2 Eggs
- 2 Egg Whites, only
- 1/4 cup Honey, or other liquid sweetener
- 1 tsp Baking Soda
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 2 Tbsp Butter, or coconut oil
- 1 Cup Blueberries
Instructions
- Preheat over to 350° and line or spray muffin tins (12 capacity).
- In food processor, combine all ingredients except blueberries. Blend until smooth, about 30 seconds.
- Pour mixture into medium bowl and fold in the blueberries.
- Divide batter into 12 muffin tins and bake for 25 minutes.
- Allow to cool before eating and enjoy!
ALMOND FLOUR BLUEBERRY MUFFINS FAQ
What is the nutritional information for these almond flour blueberry muffins?
Here are the nutritional facts for the ingredients I use, however, always double check that your ingredients create the same results (if you are counting macros).
This is per muffin (12 total per recipe).
This nutritional information was verified by hand and the label was created manually, so all numbers are accurate!
Can you make this recipe without a food processor?
Yes! I have just found that it’s a little fluffier and not as dense when you make it with the food processor. However, you can mix it by hand or in a mixer, if needed.
Can I use something other than eggs?
While I have not tried it, you can make gelatin eggs or flax eggs as a replacement and try that instead.
How do I store these muffins
We store them on the counter at room temperature for up to 5 days. Wrap them in a towel to keep them from getting hard, but that’s it!
How long do they last?
These healthy blueberry muffins will last at room temperature for about 5 days, depending on the humidity level. In the fridge they will last for about 10 days, and they will freeze for about 6 months!
How to I freeze and thaw these healthy blueberry muffins?
To freeze, simply place them in a freezer save container and place in the freezer for up to 6 months. To thaw, bring them to room temperature slowly on the counter.
If you are going to eat it right away (individual muffins or slices), you can place it on a tray in the oven at 350° for about 15 minutes to warm and thaw.
PIN THIS FOR LATER
Going to test these out today!
Do you use melted butter?
Thanks!
Hi Sarah! Yay, sorry I’m just now seeing this. If I have room temperature butter, I’ll use that. Otherwise I use melted. Let me know what you think!
Has anyone entered the ingredients into my fitness pal? I used exactly what the recipe called for and mine are 167 calories for one muffin. What am I doing wrong?
Hi Claire! When I just put it into MyFitnessPal recipe section on desktop (not mobile) it shows as 93 calories per muffin, so I’m not sure what happened for you!
Here’s a screenshot of the recipe:
Maybe the difference could be Coconut oil versus Butter. Just a thought??♀️
.25c of Almond Flour=160 Cal per Serving
.25cups × 4= 1C=160 × 4=640 Cal
Recipe calls for 2Cups= 1,280 Cal
Have I gone too far? I am a “Beginner Baker.”? However, A KETO DIET is a High Fat/Calorie Diet….
Thanks Eileen! Yes, isn’t it so odd that different brands of almond flour had different cal/carb amounts?
But fortunately, like you said, keto is generally a high fat diet! It’s good to keep the fat in check though, because if you have too much fat and not enough protein, it will cause issues. :-(
Thank you so much for your comment, come back soon!
According to My Fitness Pal the Nature’s Eats Almond Flour is 2 cups for 1360 calories which is more. Your flour must be different and half of that? Wish I could buy that one here because the only way I can get them lower (112 calories) is by adding 1 cup of almond flour. They look delicious though! Thanks for sharing!
Man, that is SO weird to me! And frustrating right? Because I’m typing it in exactly and it’s still showing the same totals for me :-(
To reduce the calories you could use a low calorie sweetener instead of the honey and then half the amount of blueberries as well.
Maybe it was my ingredients – Im not sure how to share my screen shot here – I tried but the following is what I have:
2 cups almond flour – 1280 calories
2 eggs 143 calories
2 egg whites 41 calories
baking soda 0 calories
vanilla extract 12 calories
frozen blueberries 1 cup – 80 calories
butter – unsalted 2 tbsps 203 calories
apple cider vinegar 1 tsp – 1 calorie
Organic Honey 50 (whole earth sweetener co) 1/4 cup 240 calories
12 servings – 167 calories per serving
I guess its the flour I used? Bobs Red mill?
Hmm, it seems like it would just be the difference in the almond flours. Everything else lines up with mine. I did reenter the information for the Nature’s Eats almond flour and it upped the calories a bit to 127, though the carbs are essentially the same as the older version.
Not sure what happened there, maybe I was using a different flour at the time and forgot! However, it’s updated now and seems to meet in the middle for what I had originally and what you are seeing. Seems like it’s just the flour. Crazy that it can make such a difference!
Oh my goodness, these are amazing!! Wow! Disregard any four stars or less raitings – these are so darned good! I sweetened with maple syrup, and they’re to DIE for. Now I just have to try to restrain myself and not overindulge. Thanks for a great recipe!
Awww, yay! Thank you so much Jennie, that’s so amazing to hear! I’m glad you enjoyed them, we just finished off a batch today and I’m already craving more! <3
Did you use the diet syrup or regular ?
No liquid in this recipe? Milk??
Hi Pamela, the eggs and honey provide the liquid needed for the recipe. Enjoy! :-)