Almond blueberry muffins

Almond blueberry muffins

These almond blueberry muffins are a new obsession at my house. They are not only gluten-free, but amazingly delicious and surprisingly healthy. They are so easy to make a child can do it.

Why almond flour

The key ingredient here is almond flour. Almond flour is made from blanched almonds that are ground and sifted into a fine flour. It is incredibly nutritious, particularly rich in vitamin E and magnesium, two important nutrients for health. It is better than conventional flours for your blood sugar, as it has a low glycemic index. High in monounsaturated fat, it is gluten-free, lower in carbs and more nutrient-dense than wheat and coconut flours. But more importantly: its’ delicious!

What you need

Ripe bananas

You will need 2 large or 3 medium very ripe bananas (with brown spots on them). As bananas ripen, their starch turns into sugar, and that’s where the sweetness of the muffins comes from. There is a bit of added sugar in the form of maple syrup, and my next experiment will be to remove the maple syrup completely. I believe if the bananas are ripe enough, the muffins should still taste quite sweet. Stay tuned!

Almond flour

This recipe uses almond flour, which is not the same as almond meal. Almond meal is typically made from raw (unpeeled) almonds, and almond flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a finer texture and lighter color and works better in baking.

Maple syrup

We are talking about real maple syrup here, of course. The all-natural one that comes from maple trees. Not the fake one that comes from a chemical factory and contains high fructose corn syrup as the main ingredient, and a variety of other artificial ingredients.

Vanilla extract

Here again, do yourself a favor and splurge for the real deal. Unfortunately, 90% of the world’s vanilla extract is fake imitation vanilla that’s not a product of the plant itself. Instead, it’s flavored primarily with synthetic vanillin. Look for a label that says “pure vanilla extract”. My favorite of all times: Nielsen-Massey Pure Vanilla Extract.

Blueberries

I usually make this recipe with frozen blueberries. They are so convenient to have in your freezer at all times, and always picked at their peak! No need to thaw them, just mix them frozen into the dough. Fresh blueberries work as well, obviously.

Muffin pan and liners

This here is a matter of personal preference, but I have found the perfect combination for me. I use a 12-cup non stick muffin pan and I line it with these amazing reusable silicone muffin liners. These have seriously changed my life and I don’t know why I hadn’t bought them until recently.

Once the muffins are cool enough to handle, you can either leave them in the silicone liners, or remove them by gently pressing on the sides. The muffin will come right out. No need to grease the pan or the liners. They are easy to wash afterwards in warm soapy water.

Ice cream scoop

This is not absolutely necessary but makes dividing the batter a breeze. If you follow the measurements in this recipe, you will end up with 1/4 cup of batter in each muffin cup. My secret tool is a large (1/4 cup) ice cream scoop. But if you don’t have one, you can use a 1/4 cup measuring cup, or just eyeball it! Beware the batter is a bit sticky!

How to make almond blueberry muffins

Make sure you measure the amount of mashed bananas and use only 1 cup. If you have more or less than this amount, the consistency of your muffins will not be correct. They will either be too moist or too dry and crumbly. One cup is just the perfect amount. Trust me!

Fist mix the wet ingredients in the bowl until combined: bananas, eggs, maple syrup and vanilla extract. Then add the dry ingredients: almond flour, baking powder, baking soda and salt. Combine it all together. Finally, add the blueberries and gently fold them into the batter so they don’t get crushed. If using frozen blueberries, a bit of blue color will unavoidably seep into the batter but it’s OK. They will still look like these picture once cooked 😉

Baking time at 350F is between 25 and 30 minutes. The sweet spot in my oven is 28 minutes.

Once they come out of the oven, leave them in the pan for a few minutes until they are cool enough to handle. I like to remove mine from the liners after letting them cool down a bit more. Then I throw them in a bag in the freezer. One minute in the microwave oven is all it takes to have a nice warm muffin that tastes like it’s right out of the oven…

Yum… I may have to go eat one right now… Try them for yourself and you’ll see how addictive they can be!

Other recipes you might like:

Gluten-free banana bread chocolate chip muffins

Chocolate coconut muffin tops

Healthy oatmeal raisin cookies

Banana oatmeal walnut chocolate cookies

Chocolate nice cream

Almond blueberry muffins
Print Recipe Pin Recipe
5 from 12 votes

Almond blueberry muffins

These almond blueberry muffins are amazingly delicious and surprisingly healthy. They will be your new obsession.
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: almond flour, blueberry, eggs, gluten-free
Servings: 12
Author: Veronique Eichler

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a muffin pan with silicone or paper liners.
  • Mash the banana with a fork in a large bowl.
  • Add the eggs, maple syrup and vanilla extract.
    Almond blueberry muffins
  • Mix well with a whisk until combined.
    Almond blueberry muffins
  • Add to the bowl the almond flour, sprinkle baking powder, baking soda and salt on top. Whisk until well incorporated.
    Almond blueberry muffins
  • Add blueberries to the bowl.
    Almond blueberry muffins
  • Gently fold them into the batter with a spatula
    Almond blueberry muffins
  • Divide the batter between the muffin cups, about 1/4 cup each (4 tablespoons). A large ice cream scoop is very convenient for this.
    Almond blueberry muffins
  • Bake 28 minutes until lightly golden brown.
    Almond blueberry muffins
  • Let the pan stand 15 minutes on a wire rack. Remove the muffins with their liners from the pan and let them cool another 15 minutes on the wire rack. Once they are cool enough to handle, take them out of the liners by gently pressing on the sides and let them finish cooling.
    Almond blueberry muffins
  • These muffins can frozen and reheated for a minute in a microwave oven.

Nutrition

Nutrition Facts
Almond blueberry muffins
Amount per Serving
Calories
176
% Daily Value*
Total Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0
g
Cholesterol
 
27
mg
9
%
Sodium
 
135
mg
6
%
Total Carbohydrate
 
13
g
4
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
6
g
7
%
Includes Added Sugar
 
2
g
Protein
 
6
g
12
%
Vitamin A
 
58
IU
1
%
Vitamin C
 
3
mg
4
%
Vitamin D
 
1
µg
7
%
Calcium
 
88
mg
9
%
Iron
 
1
mg
6
%
Potassium
 
95
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Heads up: my posts may contain affiliate links! If you buy something through one of those links, you won't pay a penny more but we'll get a small commission, which helps keep the light on. For more details, read our affiliate disclosure. Thanks!

9 Comments

  1. 5 stars
    Outstanding! Delicious!

  2. 5 stars
    I just made these and I love them! However, you are extremely vague on how to store them. Can they be left out or do they need to be refrigerated? And for how long? The only storage advice you give is that they can be frozen.

    • Veronique Eichler

      Glad you love them, Natalie! Homemade muffins, especially if they contain fruit, will only last 1 or 2 days at room temperature. Cover them with plastic wrap or foil so they do not dry out. For longer storage up to 7 days, place them in an airtight container in the refrigerator. And for even longer storage, freeze them!

    • 5 stars
      Really easy and absolutely delicious!
      I freeze the batch and bring then to work throughout the week. They reheat wonderfully in the microwave!

  3. 5 stars
    Thank you for clarifying and thank you for all of your recipes!

  4. Beth Barker

    5 stars
    Delicious and easy to make! I’m already planning to make another batch.

  5. Jen Murray

    5 stars
    I made these recently for my mother and my kids. (My mother is gluten free) They were easy to make and a huge hit! We will definitely be making these again.

Leave a Comment

Your email address will not be published.

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.