Almond Flour Blueberry Muffins Recipe: Low Carb Breakfast or Snack

12 muffins
35 min

Learn how to bake healthy, low carb almond flour blueberry muffins with this delicious recipe that’s perfect for a wholesome breakfast or snack.

Need a nutritious and delicious way to start your day? This blueberry muffins recipe is the perfect option for a quick meal or snack on the go. Not only is it made without sugar, this low carb breakfast idea is also keto friendly. Therefore, it’s a great sugar free meal choice that doesn’t come with a late morning sugar crash. Because these muffins are made with almond flour and coconut flour, these flourless muffins without banana are also a great gluten free breakfast option.

Not big on breakfast? You can also enjoy these tasty, homemade muffins for brunch or a protein filled midday snack. They also make a healthy treat for kids that won’t leave them bouncing off the walls.

Muffins are a versatile food. They are perfect for breakfast, brunch, a snack or dessert. Sure, muffins have fruit, but they are often filled with refined flours and refined sugars. Simply swapping out white flour for almond flour won’t yield a light and fluffy muffin with much success.

Almond flour makes a great substitute for white flour or whole wheat flour, especially in almond flour blueberry muffins. However, the recipe will need some adjustments. When baking these homemade blueberry muffins with almond flour, I also used coconut flour in addition to the almond flour and added coconut oil.

Most muffins made without flour are flourless muffins without banana, but I wanted something more true to a blueberry muffin flavor and texture. I do enjoy banana muffins, but I really wanted the blueberries to star in this almond flour blueberry muffins recipe.

These no sugar almond flour blueberry muffins taste very similar to a traditional blueberry muffin. I love them for a healthy breakfast, but I’ve been known to enjoy one or two as a snack. They are protein packed, so they are a healthier snack and help with the afternoon slump.

How Can I Make My Almond Flour Muffins Light and Fluffy?

Almond flour tends to get dense in baked goods, so I also used coconut flour for my flourless blueberry muffins. Coconut flour is a bit more finicky to bake with, but you can substitute part of the almond flour with coconut flour for lighter baked goods.

Almond flour doesn’t have gluten to act as a binder. Instead, this blueberry muffins recipe uses eggs to act as a binder.

These flourless muffins without banana have both baking soda and baking powder. Both of these substances help these homemade blueberry muffins rise and become more fluffy. You can also use double acting baking powder in the same amount as the regular baking powder. It will react when it gets when and again as you bake the flourless blueberry muffins.

Visit my original post on how to make almond flour blueberry muffins here for additional information and baking tips. There I also share information on:

  • How to freeze flourless muffins
  • The difference between almond flour and regular flour
  • How to store almond flour
  • Nutrition information
  • Types of berries to use
  • Tips on keeping muffins moist after baking
  • Information on how thick your batter should be
  • Additional breakfast ideas

Almond Flour Blueberry Muffins Recipe: Low Carb Breakfast or Snack
Recipe details
  • 12  muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • ⅓ cup monk fruit sweetener
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅓ cup coconut oil, melted
  • ¼ teaspoon sea salt, fine ground
  • 1 cup unsweetened almond milk
  • 4 large eggs
  • 1 teaspoon real vanilla extract
  • 1 cup fresh blueberries

Preheat the oven to 325 degrees Fahrenheit.
Beat the eggs in a medium sized bowl using either a whisk or a hand mixer.
Add the monk fruit sweetener, almond and coconut flour, unsweetened almond milk, vanilla extract, melted coconut oil, baking soda and baking powder. Stir the ingredients together just until they are moistened. Do not overmix.
Fold 3/4 cup of the blueberries into the muffin batter. Stir gently to incorporate the blueberries into the batter.
Line 12 muffin cups with paper liners. Then evenly fill the muffin cups with the flourless blueberry muffin mix. Top the batter with the remaining 1/4 cup blueberries.
Bake the flourless muffins in the preheated oven for 20 to 25 minutes. They are ready when the tops starts to brown and a toothpick inserted into the center comes out clean.
Once baked, allow the homemade muffins to cool prior to eating.
  • If you don't need these homemade blueberry muffins made using almond flour to be sugar free, you can substitute the monk fruit sweetener with white granulated sugar.
  • If you don't have paper cupcake liners, you can grease the muffin pan with either a nonstick cooking spray or olive oil.
Rebecca D. Dillon
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