Almond Flour Blueberry Muffins (No Sugar)
Developed and tested by Robyn Conley Downs
on Mar 21, 2022 (last updated May 12, 2026) 
Made with almond flour, blueberries, and maple syrup, these almond flour blueberry muffins come together in one-bowl in 30-minutes. Naturally gluten-free, dairy-free, and refined sugar-free.
My Favorite Blueberry Muffins with Almond Flour
Gluten free baking can sometimes mean dense, crumbly muffins that fell apart at the first bite, so when I set out to develop a blueberry version my goal was simple: keep the soft, fluffy crumb of a classic bakery muffin without any wheat flour. These almond flour blueberry muffins deliver with one bowl, real-food ingredients, and no refined sugar!
After many rounds of testing, almond flour landed as the best option, since it delivers natural moisture and a tender crumb without any gum or starch. Frozen blueberries work as well as fresh, but just make sure they go into the batter frozen so they don’t turn the batter purple. Other than that, pulling the muffins from the pan while still warm caused them to crumble, so letting them rest 5 minutes in the tin is definitely worth the small wait!
Serve these blueberry muffins warm with a smear of nut butter, a drizzle of honey, or a pat of butter, alongside coffee for an easy breakfast or packed into lunch boxes for a real-food snack. They keep at room temperature for 48 hours, in the fridge for up to 4 days, and freeze well for up to 3 months in a sealed bag. And for another flourless one bowl muffin in the same wholesome family, my one bowl turmeric almond flour muffins are the natural next stop! And, when you want a bright, citrus-forward muffin with the same easy method, reach for my one bowl oat flour lemon poppy seed muffins!
Testing Tips for Easy Almond Flour Blueberry Muffins
- Use superfine blanched almond flour, not almond meal. When I tested with almond meal, the muffins came out gritty and dense with visible specks of almond skin. Look for “blanched” and “superfine” or “extra-fine” on the bag, which produces the tender, cake-like crumb you want in a finished muffin.
- Toss the blueberries in 1 tablespoon of the measured almond flour before folding them in. The light coating helps the berries hold their shape and prevents them from sinking to the bottom of each muffin during baking!
- Use silicone or parchment muffin liners rather than standard paper ones. Almond flour holds more moisture than wheat flour, and paper liners tend to stick stubbornly to the bottoms, taking half the muffin with them.
Almond Flour Blueberry Muffins (No Sugar)
Ingredients
- 2 large eggs
- ⅓ cup melted refined coconut oil, or other neutral flavored oil such as avocado
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup blueberries, fresh or frozen
Equipment
Instructions
- Heat the oven to 350F.
- Grease a 12-cup muffin pan, or line with silicone or paper liners.
- In a large bowl, whisk together the eggs, oil, applesauce, maple syrup, and vanilla extract.
- Add the almond flour, baking soda, baking powder, and salt. Stir until well incorporated.
- Pour in the blueberries and gently stir until just combined, being careful not to break them up into the batter.
- Using a cookie scoop or large tablespoon, scoop the batter into the muffin pan.
- Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
Notes
- For a sturdier texture if the centers run gummy, toss the blueberries with 1 tablespoon of cornstarch along with the almond flour before folding them in. A reader tested this swap and reported a cleaner crumb and fully set centers.
SO GOOD!💖
Yay, so glad you enjoyed this one, Elle, thanks so much for your kind review!
Delicious! I used 1/3 cup mashed banana instead of apple sauce and they turned out great. Best recipe for almond flour blueberry muffins I have tried so far. Thanks!
Oh yay, so happy you enjoyed, and great tip on subbing mashed banana for apple sauce! Thanks so much!
Delicious and so easy!
Yay, so glad you enjoyed! Thanks so much for leaving a review!
I made these this weekend using the oat flour and used 2 flax eggs instead of regular eggs. They were AMAZING!
Oh wonderful, so happy to hear this. Thanks so much on the flax egg swap, too, that note will be super helpful for our vegan and egg-free readers. Cheers!
The first time I made these I was amazed at how good they were. Now every time I make them they’re way too moist in the middle. What am I doing wrong?! 😩
Kodie, have you changed anything from the first time to now? Sometimes getting an inexpensive oven thermometer can help test if your oven is keeping the correct temperature, which could be causing the issue…
These muffins are amazing! They are moist, they are perfectly sweetened. I used a combination of almond and oat flour ( made from large flake oats). I have not tried a muffin recipe from Robyn that hasn’t been super easy to make, with ingredients I already have and was delicious.
Oh yay, so happy to hear you enjoyed this one and that it came out so well for you! Thanks so much for leaving a review!
Delicious!!
Deidra, yay, so happy to hear these were a hit. Thanks so much for sharing a review!
Delicious! I used only 1 tsp. of canola, plus 5 Tbsp. of nonfat plain Greek yogurt, Choc Zero maple syrup, and a combination of 1 cup oat flour + 1 cup almond flour. I used frozen wild blueberries. These have a lovely flavor of vanilla and blueberry. I baked mine to 200 degrees in the middle, and they’re still slightly gummy in the middle, so I might try adding a little cornstarch to the batter next time to help with structure. I will definitely make these again; thanks for the great recipe.
Rene, great notes, thanks so much for sharing! I agree, oat flour can sometimes be a tiny bit gummy in the middle – sometimes I find this actually remediates once the muffins cool completely. But if you give it a try with cornstarch I’d be so interested to hear how it turns out!
I made these again with my same substitutions, tossing the frozen wild blueberries in 1 Tbsp. of cornstarch prior to adding to the batter. I also let the batter rest 10 minutes before baking. Once they tested 200 in the center, they were perfectly done, and the texture is wonderful! No more gummy center. My hubby and I love these and will make again (and again).
Rene, perfect, and great suggestion to add cornstarch. I’ll update the recipe to reflect your notes. Thanks so much for reporting back and for leaving a review!