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
Hi Can I make these without the egg whites since I only have 2 eggs right now? Thank you,can’t wait to try these!
You can, but they might be more crumbly or not rise as much. Also, you might need to add a bit more milk to the mix if it’s super thick. Let me know how it goes!
hi have you tried using any other fruits ,strawberry or peach
Hi Randy, I haven’t, but I bet it would be delicious! Let me know if you try it!
I hate the texture of blueberries but like the flavor. Could I blend the blueberries with the other ingredients in the food processor?
Hmm, that’s an interesting idea! I think if you reduced the amount of blueberries by half, or even to 1/3 of the recipe amount, that it would work.
The only thing I would be worried about is too much moisture from them being blended… so reducing the amount would probably take care of that. Let me know if you try them!
I made these and baked them as an 8×8 cake instead of muffins (baked 45min until the center was set). The flavor turned out bland and the texture was oily/damp.
I just saw this exact same recipe on another blog…
Hi Amy! I’d love to know which one! Stolen recipes happen frequently and it helps to be able to find the copies.
This is my original recipe and my original photos, so protecting my content is important to me!
If you have the blog name I would appreciate it! <3