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.
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May I use coconut flour instead of almond? Please advise the measurements and any other changes.
Hey Stephanie, no almond flour and coconut flour are not interchangeable, sadly! However, I do have a coconut flour blueberry muffin recipe here!
What if I only add 2 eggs? And no extra egg whites? What do the extra egg whites do?
Hi Ruby, the egg whites add structure to the muffins. If you don’t want to use egg whites only, I would suggest 3 total eggs.
However, that is a major modification to the recipe and I can’t guarantee the results!
So two eggs AND two egg whites!?
Yep! That’s the way the recipe is created and it yields a beautiful light and fluffy texture :-)
Do we have to do Apple cider vinegar?
Hi Brandy! You can use lemon juice instead, but it does need one or the other to rise properly :-)
I’ve made this recipe as is, added some spices, used apple instead of blueberries and it ALWAYS turns out great. High recommended!