Almond Flour Blueberry Muffins

four keto blueberry muffins on a white background

4.63 from 37 votes

Almond Flour Blueberry Muffins

Easy almond flour blueberry muffins that are simple to make and ready to enjoy in less than thirty minutes. A fresh-baked, tender, almond flour blueberry muffin recipe that’s dairy-free, grain-free and filling.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 184kcal

Author: Dane & Becky

Equipment

Ingredients

2 cups fine ground almond flour
¼ teaspoon salt
½ teaspoon baking powder
¼ cup oil we use avocado oil
¼ cup maple syrup or sugar free maple flavored syrup
3 large eggs
1 teaspoon fresh lemon zest
½ cup blueberries fresh or frozen

Instructions

Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
In a large mixing bowl, whisk almond flour, salt, and baking powder.
Add oil, syrup, eggs, and lemon zest and mix until well combined.
Fold in the blueberries
Spoon batter evenly into your paper liners.
Bake for 20 - 22 minutes or until the center is set.
Remove from the oven and let cool for 5 minutes in muffin pan. Then remove and place on a wire rack to finish cooling before serving.
Store in an airtight container at room temperature.

Notes

Always bring almond flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
Let the muffins cool for 5 minutes in the muffin pan and then remove and place on a wire rack. This will prevent them from becoming soggy.
We use avocado oil in this recipe. We've also tested with coconut oil which also works great. You can use your favorite neutral flavored oil.
By switching the maple syrup to a sugar free maple flavored syrup, the net carbs will go from 8 to 3 grams.
Store in an airtight container at room temperature for up to 4 days as they do not contain any preservatives. They can be stored for up to a week, in the fridge.

Nutrition