THE RECIPE COLLECTION · Breakfast

Almond Flour Muffins with Blueberries and Nuts

These moist and flavorful muffins are packed with wholesome almond flour, juicy blueberries, and crunchy nuts for the perfect healthy treat. They’re easy to make and great for breakfast or a quick snack on the go.

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TIME35 min

SERVINGS4

RATING4.9 / 5

Almond Flour Muffins with Blueberries and Nuts

COOKBOOK / 3021

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 cup blanched almond flour 1 pinch salt ½ cup coconut milk 1 large egg, at room temperature 2 tablespoons coconut oil, melted 2 tablespoons raw honey 1 teaspoon vanilla extract ¼ cup blueberries ¼ cup chopped nuts

02 / HOW TO MAKE IT

Let's cook.

01

Prepare and Bake Muffins

Start by heating your oven to 350°F (175°C) and either line a 12-cup muffin tin with paper liners or use a silicone one. In a bowl, combine the almond flour, baking soda, and salt. In another bowl, whisk together the coconut milk, egg, coconut oil, honey, and vanilla until smooth. Pour the dry ingredients into the wet and gently mix them with a rubber spatula—try not to overdo it. Then, carefully fold in the blueberries and nuts. Spoon the batter evenly into the muffin cups and bake for about 20 to 25 minutes, until the tops feel springy when you press them lightly. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to finish cooling.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or frozen blueberries, but if frozen, toss them lightly in flour to prevent sinking.
- Make sure to measure almond flour accurately by spooning it into the cup and leveling it off.
- Avoid overmixing the batter to keep the muffins light and tender.

Why you’ll love it

These muffins are a delicious way to enjoy a gluten-free treat that feels indulgent yet wholesome. The combination of blueberries and nuts adds both natural sweetness and a satisfying crunch, making each bite delightful and nutritious.

Serving ideas

Enjoy these muffins warm with a spread of butter or a drizzle of honey for extra sweetness. They also pair wonderfully with a cup of tea or coffee, making them perfect for breakfast or a midday snack.

Storage & leftovers

Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature when ready to eat.