Healthy Blueberry Muffins

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Healthy Blueberry Muffins made with almond flour and sweetened with maple syrup. Using only one bowl with fresh or frozen blueberries and topped with sliced almonds. Incredibly moist and delicious muffins perfect paired with your morning coffee or enjoy as a tasty snack.

After having a couple of weeks of heatwave hot temperatures, we finally had a cooler day. We welcomed the cooler morning by whipping up some blueberry almond flour muffins! They were a hit with both my daughters and husband!

Years ago, I used to be a flight attendant. I would stay in hotels, many of which had free breakfasts, bonus! But of course, many of the breakfast choices were super unhealthy. For example, the packaged blueberry muffins which tasted delicious but are over 400 calories each. Have 35 grams of sugar and who knows what kind of chemicals and preservatives, yikes!

I had to stop eating that stuff and started choosing healthier options. That’s why I love these muffins! They are gluten-free, processed sugar-free, and no weird oils or preservatives. Yet still super moist and flavorful. They are muffins you can feel good about feeding to your family.

Ingredients in Healthy Blueberry Almond Muffins

Almond Flour

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What is almond flour? Almond flour is made from ground almonds. The almonds are blanched in boiling water to remove the skins, then ground and sifted into a fine flour. Make sure to buy almond flour not almond meal because almond meal is made by grinding almonds with their skin intact and results in a coarser flour. Almond flour is high in protein, manganese, and vitamin E. I have used Bob’s Red Mill Super-Fine Blanched and Trader Joe’s Super-fine Blanched. Additionally there are many brands like Kirkland Signature (which you get more for your money) that are also good. Any brand works just look for a super-fine blanched option if available.

How to Make Healthy Blueberry Muffins

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1. Line a muffin tin with muffin liners or spray with nonstick cooking spray.
2. In a large bowl (like this Pyrex mixing bowl), combine almond flour, baking powder, and salt. I love this OXO spatula and use it for everything!
3. Add softened coconut oil, maple syrup, milk, eggs, and vanilla. Stir to combine.
4. Add in blueberries and gently stir.
5. Spoon mixture into muffin tins using a 3 tbsp cookie scoop like this one or a spoon.
6. Sprinkle the tops with almond slices.
7. Bake 20-25 minutes, or until a toothpick comes out mostly clean when inserted in the middle. Let cool.

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Tips

• I like to use eggs and maple syrup at room temperature. This reduces the clumping in the coconut oil.
• I used oat milk for this recipe, but you can use any milk you have on hand.
• You can use either fresh or frozen blueberries. If using frozen, do not thaw first, just leave them frozen.

Storing Muffins

• To store, place muffins in an airtight container. If leaving them on the counter, line the container with paper towels to prevent muffins from getting soggy. They will keep 3-4 days. Or they will keep 4-5 days in the refrigerator.
• Muffins can be frozen in a Ziploc bag or airtight container for at least 3 months.

Other Healthier Goodies

• Strawberry Rhubarb Coconut Crumble Bars
• Pear Oat Bars
• Chocolate Zucchini Muffins