Almond Flour Blueberry Muffins (No Sugar)

Twelve blueberry muffins arranged in neat rows on a wire cooling rack.

Almond Flour Blueberry Muffins (No Sugar)

These healthy almond flour blueberry muffins come together in one bowl with maple syrup, and no refined sugar. Gluten-free, dairy-free, moist and tender.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Keyword blueberry muffin, gluten free muffin, healthy, moist, muffin, tender

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 204

Author Robyn Conley Downs

Equipment

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

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.

Nutrition