The College Housewife » Recipes » Healthy Blueberry Muffins with Almond Flour

Healthy Blueberry Muffins with Almond Flour

These healthy blueberry muffins with almond flour are moist, rich in flavor and bursting with fresh blueberries! 

They are made with healthy ingredient swaps like almond flour, honey, and coconut oil. Each muffin is fluffy on the inside, golden on the top and each bite is filled with fresh blueberries. Perfect for when you’re craving something sweet, but still want to be staying healthy. 

Healthy blueberry muffins baked into a cupcake tin.

Do I have a treat for you today or what?! A healthier, yet still delicious, yet unbelievably moist blueberry muffin! 

I told myself at the beginning of the year that I wanted to try out a bit more healthy recipes here on The College Housewife and this new healthy blueberry muffin with almond flour is part of this movement.

I’ve slowly started to notice that some of my most made recipes on Instagram are all of the ‘healthier’ variety, so I hear you! 

I’m trying to stay on the healthy train too.

Since I joined Orange Theory this month, I have finally been feeling a bit more energized and doing my absolute best to stay away from alcohol and sugar. You should know, fresh chocolate chip cookies and margaritas are two of my greatest weaknesses in life. But I figure if I’m going to put in all this effort I should try and curb the cravings a bit. 

Which brings me to today’s healthier treat!

Healthy Blueberry Muffins! Because who can resist a blueberry muffin?!

A fresh healthy blueberry muffin broke in half on a copper cooling rack.

What makes these blueberry muffins healthier?

  • Almond flour swap: I swapped out regular all-purpose flour for almond flour. Almond flour is high in fiber, lower in carbs, higher in protein than regular flour and makes these muffins gluten-free. The taste of almond flour is slightly sweeter and can be found in any grocery store. Just be sure to look for almond ‘flour’ and not almond meal.
  • Sweetened with honey instead of refined sugar: In short, honey is processed waaaay slower by the body than normal refined sugar (aka granulated sugar) which means you’ll have longer-lasting energy and less of that huge spike in your blood sugar from normal baked goods. Plus it tastes fantastic, yum!
  • Coconut oil: Using coconut oil instead of butter helps cut down on traditional dairy and if you’re trying to have more of a ‘plant-focused’ diet, it’s a great alternative you. Just don’t ding me too hard that I still put eggs in this recipe, okay?! 
  • Fresh blueberries: It’s no surprise that I love chocolate chips in baked goods (my banana chocolate chip bread has an ENTIRE bag of chocolate chips) but if you’re looking for a healthier swap fresh fruit is your friend. Plus, blueberries are filled with antioxidants and fiber. 

Eggs, blueberries, salt, almond flour, coconut oil, cinnamon, baking powder and honey prepped to make healthy blueberry muffins.

Ingredients for Healthy Blueberry Muffins: 

  • almond flour
  • baking powder
  • cinnamon
  • kosher salt
  • honey
  • almond milk
  • coconut oil
  • eggs
  • vanilla extract
  • blueberries

How to make Healthy Blueberry Muffins with Almond Flour from scratch: 

  1. First things first, preheat your oven to 425 F and prep your cupcake tin with either nonstick spray or cupcake liners. I love these brown paper ones for muffins! They make me feel like I’m at a bakery. 
  2. Begin to make your batter: combine all or your dry ingredients and set aside. Same for your wet ingredients and then gently fold in the dry to the wet mixture in two increments.
  3. Mix in your blueberries and scoop the batter out into your cupcake tin. Bake at 425 F for five minutes and then turn your oven down to 350 F and bake for an additional 20 minutes. 

Eggs and honey in a mixing bowl.

Does almond flour taste like regular flour?

Almond flour does not taste exactly like regular flour, but these still totally taste like muffins! There is definitely more texture going on from the almond flour but the actual muffin is still fluffy and soft like a normal muffin. You will notice a bit more of a grain texture going on but I think it adds a nice nuttiness to the muffin. 

Can frozen blueberries be used in muffins?

Yes, ma’am! Frozen blueberries can be used in muffins. I’m always a candidate of fresh because I think they are a tad more flavorful but you can toss frozen blueberries right into the batter and cook as directed. 

Almond flour mixture being poured into wet mixture for blueberry muffins.Fresh blueberries being folded into healthy blueberry muffin batter.
Other breakfast and muffin recipes you will love! 

If you make these Healthy Blueberry Muffins with Almond Flour, I’d love to know how it goes!

Please share in the comments below! For more easy recipes and ideas, follow me on Instagram, Pinterest and Facebook, too! 

 

Blueberry muffin batter scooped into cupcake tin.Baked blueberry muffins cooling on a copper cooling rack.

Print

Healthy Blueberry Muffins with Almond Flour

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 Minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

These healthy blueberry muffins with almond flour are moist, rich in flavor and bursting with fresh blueberries! 

They are made with healthy ingredient swaps like almond flour, honey, and coconut oil. Perfect for when you’re craving something sweet, but still want to be staying healthy. 


Scale

Ingredients

3 cups almond flour

3 teaspoons baking powder

2 teaspoons
cinnamon

1 teaspoon
kosher salt

3/4 cup
honey

1 cup
almond milk

1/2
cup coconut oil, melted

2
whole eggs

2 teaspoon
s vanilla extract

2 cups blueberries, fresh or frozen +extra for topping


Instructions

  1. Preheat oven to 425 F. Spray a muffin/cuptake pan evenly with non stick spray or line with cupcake/muffin liners. 
  2. Combine dry ingredients: in a medium bowl combine almond flour, baking powder, salt and cinnamon and set aside. 
  3. Combine wet ingredients: in a large bowl crack the eggs and whisk with the honey until just combined. Add in the coconut oil, vanilla extract, almond milk and whisk together. Pour the almond flour mixture into the wet mixture in two parts, whisking after each addition. Do not over mix. The batter will be on the thicker side.
  4. Gently fold in the blueberries. Scoop the batter into your cupcake/ muffin tin. 
  5. Place muffins in the middle of the oven, sprinkle tops with a few additional blueberries and bake at 425 F for five minutes and then turn the oven down to 350 F and bake for an additional 20 minutes. 
  6. Test muffins with a small knife or a toothpick inside the middle of a muffin, if the toothpick comes out cleanly they’re finished.
  7. Allow muffins to cool for at least ten minutes before transferring to a wire rack. 

2 Comments

  1. sharon
    March 30, 2020 / 11:13 am

    I haven’t swapped whole Mike for almond milk before. Would it make a difference as I only have whole milk on hand.

    • elizabethvanlierde7698
      Author
      April 1, 2020 / 11:16 am

      Hi Sharon! I think you will probably be okay. I haven’t actually tested it with regular milk but I don’t think it would make that large of a difference.

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