Almond Flour Blueberry Muffins

I don’t know about you, but I love a good blueberry muffin (or 2). This time I’m making almond flour blueberry muffins just to switch things up. And boy are they delicious!

Overhead shot of Almond Crunch Blueberry Muffins on a white counter with a small sliver of button a butter knife.

Why are blueberry muffins so darn delicious?

There is something so traditional and comforting about them.  The soft, pillowy muffin with blueberries bursting with each bite just reminds me of a good ol’ family brunch or get together.  Especially in the springtime. 

And while I love the traditional blueberry muffin, I don’t so much love how much sugar and refined white flour come with them. 

I mean, I LOVE it, but I really just wanted to develop lower sugar and overall healthier blueberry muffins that would still totally satisfy my springtime brunch cravings. 

And guess what?  Mission freakin’ accomplished.  These muffins have even more flavor than their OG counterpart, and they’re still soft and pillowy and super, super delicious.

Overhead shot of blueberries in a glass bowl.
Side view of Almond Flour Blueberry Muffins with cupcake paper slightly opened.
Hand holding an Almond Flour Blueberry Muffin.

Let me tell you more about how I made these almond flour blueberry muffins…

Here is exactly what I did to make them better-for-you, yet better tasting (yes, this can be achieved):

  • I swapped out the refined white flour for a combination of almond and coconut flours.  These flours are a bit more expensive, but they give the muffins a nutty yet soft texture and add protein, fiber and healthy fats to the muffins (not to mention much lower carbs).  It’s a delicious and nutritious trade-off, if you ask me.
  • For flavor, I added lemon zest and almond extract, both of which are a staple in my cooking and baking.  Lemon zest has all of that great lemon flavor because the peel contains lemon oil.  It’s almost a crime to not use the zest if you’re looking for lemon flavor.  And almond extract is a very much underutilized ingredient in baking.  Grab a bottle, give it a whiff and you’ll never look back.  It has the MOST amazing scent in the entire world (it gives basil a run for it’s money) and adds so much flavor to the muffin batter.  It’s quite unbelievable, and I highly encourage (no, require) you to DO IT.
  • I kept in some sugar, otherwise the muffins would be just plain yucky, but just cut down on the amount.  You can always swap in your favorite all-natural sweetener, if you wish.
  • I added an INSANELY yummy almond crunch/crumble/streusel topping to the muffins, which contains crushed almonds, oats, cinnamon and a touch of brown sugar and melted butter.  A little bit of these ingredients goes a long way, folks.
Overhead shot of Almond Flour Blueberry Muffins

I am almost positive these new and improved blueberry muffins will become your favorite. 

Whether it’s just for the taste, or if you’re looking for both improved taste AND more nutrition, these little guys are all yours.


Almond Flour Blueberry Muffins

Almond Crunch Blueberry Muffins

Blueberry muffins made with almond and coconut flours, topped with a crunchy almond brown sugar topping.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 12 muffins 1x
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free




  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon coarse salt
  • ¼ cup butter, softened
  • ½ cup granulated sugar (or stevia)
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon pure almond extract
  • 2 cups milk (of choice)
  • 2 cups blueberries (fresh or frozen)

Crumble Topping:

  • 2 tablespoons butter, melted
  • 2 tablespoons rolled oats
  • 2 tablespoons crushed almonds
  • 1 tablespoons brown sugar
  • Pinch ground cinnamon


  1. Preheat oven to 350 degrees.  Line a 12-cup muffin tin with muffin liners.  Set aside.
  2. In a medium mixing bowl, whisk together flours, baking powder and salt.
  3. In another medium mixing bowl, beat softened butter with sugar, eggs, lemon zest, almond extract and milk.  Fold into the dry ingredients until just combined.  Fold in the blueberries.
  4. Fill each muffin liner about ¾ of the way full.
  5. In a small bowl, mix together melted butter, rolled oats, crushed almonds, brown sugar and cinnamon until combined.  Scoop crumble on top of each uncooked muffin and lightly press it into the batter.  Bake 22-27 minutes, until edges are browned and toothpick inserted into the center comes out clean.


Substitution Tip: Try orange zest instead of lemon.


  • Serving Size: 1 muffin
  • Calories: 203
  • Sugar: 14
  • Sodium: 170
  • Fat: 11
  • Saturated Fat: 6
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 5
  • Protein: 5
  • Cholesterol: 62

Keywords: healthy, easy, simple, quick, snack, gluten free, whole wheat option, all purpose flour option

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