Almond Flour Blueberry Muffins…a sweet healthy treat!
When you find out you have some kind of allergy, it can be very discouraging and it seems that EVERY food that you want to eat contains your body’s nemesis. When I go to potlucks and the like, I often have to ask lots of questions, or just eat what I bring. I sometimes feel like I am annoying asking questions, and I don’t want to be. I can personally eat gluten, but I know what it’s like needing to avoid certain foods, since I need to be dairy-free and egg-free now.
More people have allergies and food sensitivities than know or care to admit. Many would do well to either reduce their intake of gluten or go completely gluten-free. I had a great friend who recently found out that she needs to be gluten-free, and egg-free, and dairy-free, and, and, and….When you first find out you should avoid x, y, and z, you can come away from a doctor’s appointment discouraged and feeling like there is nothing you can eat. But wait! When you start learning about food, you discover all kinds of different and amazing substitutions! Real food is really amazing!!
I have attempted to make almond flour several times. I say attempt because I use my blender, and you can’t go too long before you get almond butter, so my almond flour isn’t that fine. The last time I made almond flour, Abbie (6 years old) and I tried to strain it with a fine mesh strainer. Too long and hard. And it was a big fat mess! We had the precious almond flour all over the floor. Not good!
I finally gave in and bought some commercial almond flour just to make sure that if you try this recipe, I could vouch for having tried it with “real almond flour” and not just my homemade stuff. Now that I have used “real almond flour”, though, I feel confident in using my homemade more frugal version since the outcome is virtually the same. Although using the commercial almond flour is sure more convenient and cleaner.
If you are looking for a gluten-free blueberry muffin recipe, this recipe is sure to hit the spot. These blueberry muffins are a sweet treat, and they are even made without refined sugars. This recipe is adapted from Cook Eat Paleo.
The Verdict: I’ve made several batches of these and find myself eating them for breakfast, lunch, as a snack and dessert (not all in the same day, though:). We LOVE them!! I had to hide the last batch of blueberry muffins to make sure that I could get some pictures of them! Hope you enjoy, friends! Pictures updated 5/15.
Almond Flour Blueberry Muffins, Egg-Free, Dairy-Free, Gluten-Free
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3 "chia seed eggs" 3 Tablespoons chia seed with 9 Tablespoons water mixed, can sub chia seed with flax seed or use 3 actual eggs
- 1/4 cup honey
- 1 Tablespoon coconut oil melted
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup organic blueberries fresh or frozen
Instructions
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Preheat oven to 325 degrees.
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Line muffin tin or grease.
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If you are making an egg substitution, prepare it now to give it a few minutes to become gel-like.
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Place dry ingredients in large bowl, and stir to combine.
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Place wet ingredients including the "egg" in medium bowl, and stir to combine.
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Place wet ingredients in the dry ingredient bowl, and stir to combine, being careful to not over mix.
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Fold in blueberries, being careful to not over mix.
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Fill muffin cups 3/4 full.
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Bake for 22-25 minutes, or until golden brown and a toothpick inserted comes out clean.
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Cool, and enjoy!
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Store in an airtight container for up to three days or freeze.
I made these today.they were delicious and already gone. I sub the honey with serve br sugar and add cinnamon. Also 1 cup of mix frozen berries. Baked for 20 minutes. So moist. My husband had 4.?.thanks for the recipe.
Oh good to hear. Thanks!
Is each “chia egg” 3tbsp chia and 9 tbsp water or was that a total for all 3eggs?
To replace 1 egg use 1 tablespoon of chia with 3 tablespoons of water. So to replace 3 eggs it would be 9 tablespoons of water with 3 tablespoons of chia.
Thank you for the recipe. It was delicious. I used flaxseed mill instead of chia or eggs but I followed everything else. Happy that i found this healthy recipe.
You’re welcome! I’m glad you liked it.
Have you tried maple syrup in this recipe instead of the honey?
I haven’t tried it. Maple syrup is a bit thinner, but in a lot of recipes they sub for each other, so it’s worth a shot. If you try it, I’d love to know the outcome.
I have made these several times and the recipe is a keeper. I omit the baking soda and use date honey so they are Daniel fast friendly. Mine do not look like the picture even when the baking soda was used though.
Thanks for the feedback! I’m glad you enjoy them. And I like knowing about modifications.
Unfortunately these did not turn out for me at all 🙁 I followed the directions completely, used flax seed for the eggs and there was just no moisture at all to the mixture. I had to add almond milk and even then they did not turn out. Very disappointed.
I have made these muffins several times now and they are a household favorite. I use eggs in the recipe and follow the recipe just as written with no subs, they always turn out perfect. Sometimes I drizzle a homemade cashew vanilla frosting to make them even sweeter. thanks for the recipe!
Hi Jonnni. You are welcome! Thanks for the feedback. The frosting sounds like an amazing addition!
Can I sub honey with lakanto and lemon juice with white vinegar? Eager to try
Hi Patrice. I’ve never lakanto, so I can’t speak to that. I’m guessing the vinegar can be subbed with lemon juice. Best of luck!
I make mine with the monkfruit sweetners. They come out perfect. You will have to adjust the quantity you put in to your taste. Such an awesome recipe. Thank you for sharing it.
Thanks for the heads up about monkfruit sweetener. I’m glad it works!
Hi, Thanks for sharing. I can’t take honey can I substitute with cane sugar instead?
Hi Shirley. Yes you can use cane sugar. I did try it, and it works!
I am allergic to almond flour as well. Can you sub this flour with buckwheat, brown rice or GF flour?
Hi Nicole. I have not tried it with any of those subs so I can’t tell you, but if you do try it, I’d love to know about it.
I have been looking for a recipe to use my almond pulps from making almond milk, if I use almond pulp (blend finely), real egg and coconut sugar, is any changes to be made for other ingredients? such as reduce the amount of each liquid ingredients? thank you!
Hi Selina. I haven’t tried those that combo, but I say give it a shot, if you are daring and go from there. If the dough is a little too dry, I might add some almond milk or water by the tablespoon. I hope that helps.
These muffins do not come out at all like the photo. Even after 40 minutes in the oven they are still mushy and very wet. I have wasted 2 cups of almond flour (which is very expensive) for those muffins plus all the other ingredients. You should review your recipe. Too bad I can’t post a photo of what they look like ! I am very disappointed with this recipe 🙁
Hello Denise, I am sorry to hear about your experiences. I actually review my recipes many times, so I don’t know what happened to yours. Is your oven functioning correctly? Are you using real eggs or a sub? I HATE wasting especially EXPENSIVE ingredients, so I am especially sorry. I have never had a problem with this exact recipe.
I had the same result – super bummed.
Hi 🙂
I noticed that one reason my baked stuff turned out too mushy was because my oven actually takes longer to preheat than it claims (realized that when the element was still red even though it claimed to be heated to temp). Also, opening the oven drops the temp a lot, so don’t open it until at least the minimum time limit. This is no biggie for meat and veggies really. But it ruins baked goods – especially delicate muffins and cupcakes.
All this time I thought I was just awful at baking. Turns out, my oven is a liar.
We all need to make sure that our ovens are baking at the correct temperatures. I just saw something on “The Chew” saying we need to test the temperature of our ovens. Thank you for sharing. Here is a way I found. Thank you for sharing!
Hi, Thanks so much for this recipe. In my family we do not have particular allergies but these are a real treat even for those not on a special diet. I made them for a friend who is gluten- and dairy-free, and we liked them so much I am making them for my family again, this time with half peaches along with the blueberries. One note that if you are using regular eggs (I do) that two eggs worked great for us, rather than three. I tried three this morning but it might have been too much (they are still in the oven, so we’ll see). Also added lemon zest, because that’s alway wonderful with blueberries.
Hi Meg. It’s always nice to be ready to serve people with allergies. I love adding lemon zest with the blueberries, too! I hope you enjoy it with peaches. Thanks for sharing!
I just made these muffins for my family- we’re in the middle of an elimination diet and was looking for a yummy treat with approved ingredients. This has been the BEST pastry recipe we have tried thus far and will defiantly make even after foods are reintroduced. The texture was just like a regular muffin! I did the chia eggs and no lemon because citrus is eliminated. My recipe made 21 mini muffins and I baked them about 18-25 minutes. Thank you! Thank you!
Hi Erin, Thanks so much for sharing! So glad you have found a recipe that works, and thanks for sharing your experiences.
Is the batter suppose to be wet??? I am thinking I am doing something wrong
It should be wet. Did you do any substitutions?
Hi there! I’m excited to try your recipe. It’s so hard to find things that don’t contain eggs or milk. At the moment, though, I also have to avoid coconut. Is there a good replacement for the coconut oil?
I haven’t tried it, but olive oil might work. I just can’t vouch for it. Hope that works!
Hello, I was wondering how many muffins this recipe made!
Hi Joanna. Off the top of my head I feel like it’s about 12-15 standard-sized muffins. Of course it depends on the size of the muffin tin. Hope this helps!
I’m assuming you meant “teaspoon” for the first few ingredients (baking soda & salt) and “tablespoon” for the others?? You used a capital “T” for everything but I don’t think that would be right…
Hi Tara, I see there is a problem with the font, and the t turned bold and capital. You are right for the baking soda and salt. And it’s a Tablespoon for the others. Sorry, and thank you for asking!
I made these and they did not come out as expected. It took way to long to bake and still very mushy. Not sure what I did wrong. I am not doing eggs and have a difficult time finding good recipes that don’t call for eggs. Had high hopes in this one but no luck.
Hi Catherine. I am sorry to hear that. Have you checked to see if your oven temperature is accurate? How coarse is your flour? I also wonder if subbing the honey with sugar would help: coconut sugar or evaporated cane juice. I know it’s harder to bake without eggs, but keep persevering! Thank you for sharing.
I had the same results as Catherine. My guess is it’s the flax eggs. I like them though. the texture is more like a crumble than a muffin. I didn’t have many blueberries so I chopped up strawberries. So good!
Have you ever used a “chia” egg? I think the chia is much more gel-like, resembling an actual egg, so I don’ use “flax” eggs anymore. Just chia. Thanks for sharing!
Hi Sonja,
Any suggestions if I want to eliminate most of the honey? I just want to use a tbs at most (I don’t mind if the muffins aren’t sweet), but I’m not sure how that will affect the consistency of the batter. Thanks!
Diana
Hi Diana, Since the honey is only 4 T (1/4 cup), I would give it a shot, because these muffins are so moist anyway with the coconut oil. If I were you I would totally try this with 1 T honey, but I can’t guarantee results. I am an experimenter, though. Hope it works for you!!
Thanks so much for this recipe…and your flour making experience! I tried to make flour in my blender and (old) food processor – and strain it – what a mess – and a waste. I too broke down and bought the commercially made. Do you think flour would work even without straining? Most of the time and mess and waste seems to be in the straining. I’m not worried if it is chunky – just as long as it rises and such.
Hi Trish, I have used the homemade almond flour before chunky, and I really like the nuts and crunch from them. Thanks for sharing!
I have recently started to make my own almond milk with much success (she said with a grin), but now I am looking for ideas on how to use the almond mash/pulp that is the by product. Any suggestions would be greatly appreciated. Ironically enough I just used the last bag of blue berries I had frozen last summer to make blueberry muffins, so I will have to try your recipe later. Thanks for sharing, Kat
Hi Kat, Almond milk is on my list of to-dos!! I would put almond pulp in a smoothie, but I know there are other recipes out there that use it. Maybe a power bar kind of thing or some kind of energy bar. I don’t have any recipes with almond pulp-sorry. You are welcome for this recipe, and thanks for visiting!
When I make almond mylk I just shake it up before using and all the bits get suspended in the liquid. This way I get a few chunks of almonds in my cereal….which is perfectly fine with me 🙂 I don’t have kids though 🙂
Hi Kat,
I just landed on Sonja’s site today while looking for a nice turkey soup recipe to use with the Christmas turkey leftovers ~ found a lovely one! And added an excellent website to my favourites list! Thanks so much, Sonja, for investing your time and passion into sharing what you know!
So I’m realizing that this post is over 2 years late, but with respect to using almond pulp in recipes, I often add about 1/4 cup to muffin recipes. However, if you haven’t already learned this, you can make your own almond flour by dehydrating the pulp, then breaking it up for your blender and blending away until nice and fine. I’d sift the end results to ensure no little bits remain. This flour tends to be a lot lighter than regular almond flour, so I just use a bit more in baking recipes. Anyway, if you end up reading this post and trying out the idea, I hope it turns out well for you.
Blessings in Christ, Karen
Hi Karen. Thank you for your input and sharing, as I am sure it will help others down the road.