Blueberry Almond Muffins are a nourishing, gluten free blueberry muffin made with almonds. These easy muffins are low in sugar, so you can enjoy them for breakfast, snacks, and dessert without a sugar crash
Why you should make Blueberry Almond Muffins
I love a good blueberry muffin, but I often feel a sugar crash and get a bit of a stomach ache after enjoying them. Instead of saving blueberry muffins for only eating on occasion, I created this blueberry almond muffin recipe so I could have a blueberry muffins that I would want to eat as a daily snack {and that would make me feel satisfied and nourished, not destined for a sugar crash 30 minutes later}
These Blueberry Almond Muffins are easy to make, incredibly delicious, and are very low in added sugar plus packed with protein & fiber. They have just the right amount of sweetness without being overly sweet since you only use two tablespoons of maple syrup to sweeten the whole batch.
What are Blueberry Almond Muffins
Blueberry almond muffins are blueberry muffins made with almond flour, almond butter, almond extract, and chopped almonds. They are low in added sugar and higher in protein and fiber.
Why this Blueberry Almond Muffin recipe works
Almond flour, butter, extract, and pieces gives you quadruple the almond goodness. Paired with the maple syrup and blueberries, you get a slightly sweet and completely delicious blueberry muffin.
Blueberry Almond Muffins Ingredients
Almond flour: Unblanched and blanched almond flour both work well in the blueberry almond muffins, and I like to buy it from the bulk bins in the grocery store because it is typically a lot more budget-friendly. You can use almond meal or almond flour, but the texture will be a little grainier with the almond meal and/or unblached almond flour because it has a more course grind.
Almond butter: I prefer to use a jarred almond butter as it typically has the oil more emulsified into the almond butter. However, homemade almond butter will work just fine as long as you stir it really really well.
Maple syrup: Make sure that you buy 100% maple syrup and not imitation or pancake syrup. As noted below, honey will work in place of the maple syrup and granulated sugar might also work but I haven’t tested the granulated sugar.
Salt: It’s a small amount of salt, but salt helps enhance the flavor and sweetness of the muffins. Use any type of salt you have on hand.
Eggs: Large eggs are best for this recipe, and you can use any kind. I prefer white eggs because there is no health difference between white and brown eggs, and white eggs are generally less expensive.
Vanilla and almond extract: I’m a big fan of vanilla and almond extract for enhancing the flavor of baked goods and other treats without having to add a ton of sugar.
Lemon: The flavor the lemon juice and lemon zest add is unbeatable. Make sure not to skip adding it because it really takes these blueberry muffins up a notch and makes them taste wonderful.
Blueberries: Fresh blueberries are what I use in the recipe, but you can also use frozen blueberries. Toss in when they are frozen and bake for an extra minute or two. Frozen berries might add a slightly purple color to your muffins, but the muffins will still be delicious.
Almonds: any sort of chopped or sliced almonds will do. Use raw almond since they will be baked. Roasted or flavored almonds won’t work well because they will add a strange flavor that will overpower the blueberry almond flavor.
How to Make Blueberry Almond Muffins
To make these muffins, you need two bowls and a spoon plus the baking sheet & muffin liners or muffin tin. It follows the basic method for making muffins and is very simple:
- Stir together the dry ingredients. Set aside.
- Stir together the wet ingredients.
- Add in the dry ingredients.
- Fold in the blueberries and almonds.
- Transfer to muffin liners, and bake.
- Enjoy!
Tips for Making Blueberry Almond Muffins
Blueberry almond muffins are super simple to make. But be sure that you use a nonstick liner when baking because they will absolutely stick to the pan and paper liners. I recommend using silicone baking liners because they are nonstick and they are reusable. These are the ones I’ve been using for over 3 years and love them.
Variations
Ingredient Options: Use honey in place of the maple syrup if desired. Granulated sugar will also work; however, the batter will be thicker.
Make Allergy Friendly: The recipe is already as allergy friendly as it gets since it is gluten free and dairy free. I haven’t tried replacing the eggs to make it vegan, and I am not sure how well it would turn out. If you are allergic to almonds or nuts, I think there is too much almond in this recipe to make adequate substitutions.
Flavor Substitutions: If you do not have almond extract, feel free to skip it. I love almond extract because it gives a sweet flavor without adding sugar, but it’s not 100% mandatory.
Make Ahead Tips
Blueberry almond muffins are great to make in advance for a week’s worth of portable snacks or breakfast. Simply bake, let cool, and store in the fridge or freezer.
Storage Tips:
These keep well in the fridge for up to 5 days or the freezer (tightly wrapped) for up to one month. I have kept them at room temperature for two days without any issues, but I like to keep most baked goods in the fridge just in case.
If you are eating them from the freezer, I recommend letting them thaw overnight in the fridge. Or you can microwave them at 30 second intervals until they are warmed if desired.
Frequently Asked Questions
Can you freeze blueberry muffins?
Yes, you can freeze blueberry muffins, and they freeze quite well! See above for storage and reheating tips.
Can you use honey in place of maple syrup in these muffins?
I haven’t tried using honey in place of the maple syrup, but I think it would work as it does in this recipe for blackberry almond muffins. The batter would be a little thicker, but otherwise they will turn out very similar.
Nutrition benefits of almonds
One ounce of almonds has 6g protein, 4g fiber and 13g beneficial fats plus 35% Daily value Vitamin E, 20% magnesium and 8% calcium.
Almonds are portable, require no refrigeration, and last a long time when kept in the fridge or freezer (to prevent the oils in the almond from going rancid). Additionally, almonds are gluten free, dairy free, vegetarian, vegan, and soy free.
Are Blueberry Almond Muffins healthy?
If you are looking for a lower sugar, higher protein and fiber blueberry muffin, these are for you! Many store bought or bakery blueberry muffins are low in protein and fiber while higher in sugar. While that’s not necessarily a bad thing if you want to enjoy one, it likely will not keep you full for long.
Cost of Blueberry Almond Muffins:
- Almond flour 2 cups: $2.12
- Baking soda 1/2 teaspoon: $0.01
- Salt 1/8 teaspoon: $0.01
- Almond butter 2 tablespoons: $0.44
- Maple syrup 2 tablespoons: $0.79
- Eggs 3: $0.70
- Vanilla extract 1 tablespoon: $1.78
- Lemon juice & zest: $0.50
- Almond extract 1/8 teaspoon: $0.02
- Blueberries 1 cup: $1.50
- Almonds 1/4 cup: $0.44
TOTAL COST: $8.31 (from San Diego Sprouts 2019) or $0.69/muffin
What to serve with these muffins
In my opinion, these muffins are great by themselves, but you can also add a glass of milk or some fruit for a few extra carbohydrates since these are pretty low in carbs.
Final thoughts:
These Blueberry Almond Muffins are great for snacks, breakfast, even dessert. They are good at room temperature or toasted with a little bit of almond butter or regular butter (soooo yum).
MORE ALMOND RECIPES YOU’LL LOVE:
- Almond Coconut Banana Bread
- Coconut Almond Cookie Dough Dip
- Almond Butter Banana Cookies
- Banana Almond Muffins
- Chipotle Honey Lime Almonds
- Coconut Almond Granola
Blueberry Almond Muffins
Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 TBSP almond butter
- 2 TBSP maple syrup
- 3 large eggs
- 1 TBSP vanilla extract
- 1 TBSP lemon juice
- 1/4 tsp lemon zest
- 1/8 tsp almond extract
- 1 cup blueberries
- 1/4 cup almonds chopped
Instructions
- Preheat the oven to 325*F. Grease a muffin tin or use silicon muffin liners.
- In a medium bowl, stir together almond flour, baking soda, and salt. Set aside.
- In another bowl, whisk together almond butter, maple syrup, eggs, vanilla extract, lemon juice, lemon zest, and almond extract. Stir in almond flour mixture. Once mixture is completely combined, fold in blueberries and chopped almonds. Transfer to muffin liners.
- Bake for 20-22 minutes, until done {a toothpick inserted into the middle should come out clean}.
- Enjoy!
What to use in this recipe:
Meme
Doesn’t this recipe look good?! You should probably share it:
2
I am loving these SO much! Can’t wait to try these 🙂
Thanks Alanna! They are the best 🙂
Thank you again for sharing one with me! I’m definitely making these over the weekend. There have been beautiful blueberries at the farmer’s market. AND I may have finally found something David will eat for breakfast 😉
You are too kind Mary 🙂
I definitely might need to make batches and batches to keep in my freezer — they’re so good and so easy! xo
This recipe sounds great would this recipe work if I substituted honey for the maple syrup?
Thanks! I’m not positive because I’ve never tried it with honey, but I imagine it would be fine! Might have a little thicker batter, but it should be ok 🙂