By Liv Banks • Published: March 26, 2026
These almond flour blueberry muffins are soft, lightly sweet, and filled with juicy bursts of blueberries. They are simple to make and perfect for a relaxed breakfast or an easy snack during the week.
They are made without refined sugar and include one simple ingredient that adds natural protein and helps create a beautifully soft texture. It’s a small baking trick I now use in many of my almond flour recipes because it makes such a noticeable difference.
I often bake muffins like these when I want something comforting but still aligned with how I like to eat at home. Almond flour creates a tender crumb and makes the muffins feel more satisfying compared to traditional wheat versions.
Once you learn this basic almond flour muffin method, you can easily create different flavour variations. If you’ve already tried my banana walnut or pumpkin almond flour muffins, you’ll recognise the same simple base here.
Why You’ll Love These Almond Flour Blueberry Muffins
These muffins are wholesome, soft, and very easy to make. They are made of all-natural ingredients and are very healthy.
- naturally gluten-free
- gently sweetened
- moist and tender texture
- higher in protein and healthy fats
- satisfying enough for breakfast
- keep well for several days
They’re one of those everyday bakes that feel both nourishing and comforting.
Ingredients - How Are They So Soft & Healthy
To make these almond flour blueberry muffins, you will need:
- fine blanched almond flour
- Greek yogurt (the secret ingredient that makes them soft and fluffy)
- eggs (lift and protein)
- coconut sugar (or you can try using organic allulose powder if you want a very low sugar option)
- melted butter
- vanilla extract (extra flavor)
- juice blueberries, you can use fresh or frozen, they both work
Using fine almond flour is important for a soft muffin texture. And yogurt is very important as you already realise cause that is the trick to softness and fluffiness.
Make sure to check all the exact ingredient amounts in the full recipe card further down.
How to Make Almond Flour Blueberry Muffins
Step 1 — Whisk Eggs and Sweetener
In a large mixing bowl, whisk the eggs with coconut sugar or allulose for about 2–3 minutes until slightly pale and airy.
This helps incorporate air into the batter and improves the final rise.
Step 2 — Prepare Dry Ingredients
In a separate bowl, combine almond flour, baking powder, baking soda, and salt.
Stir briefly so the raising agents are evenly distributed.
Step 3 — Add Wet Ingredients Into Dry
Add yogurt, melted butter, vanilla, and the whipped egg mixture into the dry ingredients.
Stir gently until a smooth batter forms.
Step 4 — Check Batter Texture
The batter should look thick, creamy, and slightly fluffy before adding blueberries.
Avoid overmixing to keep the muffins light.
Step 5 — Fold in Blueberries and Bake
Gently fold blueberries into the batter using a spatula.
Divide the batter evenly between muffin cups, filling them almost to the top for a bakery-style dome.
This batter can be baked as 6 large bakery-style muffins like the ones shown in my photos, or divided into a standard 12-cup muffin tray to make approximately 10–12 smaller muffins.
Bake until golden and set in the centre.
Allow muffins to cool slightly before removing from the tray.
How to Serve
These muffins are lovely:
- warm with a little butter
- with Greek yogurt for extra protein
- alongside coffee or tea
- packed as a simple snack on the go
They also work well as part of a meal prep; you can take them to work and make everyone jealous.
Almond Flour Blueberry Muffins (Soft & No Refined Sugar)
Equipment
Ingredients
- 3 cups fine almond flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- ½ cup coconut sugar OR allulose
- ⅔ cup plain full-fat yogurt
- 6 tablespoons melted butter or oil of your choice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil for greasing muffin tin
Instructions
- Preheat oven to 170°C / 340°F and line or grease a muffin tin.
- Whisk eggs and sweetener for 2–3 minutes until slightly pale.
- In another bowl, mix almond flour, baking powder, baking soda, and salt.
- Add yogurt, melted butter, vanilla, and sweetened egg mixture into the dry ingredients.
- Whisk gently until a thick batter forms. Electric whisk is fine on low speed.
- Fold in blueberries with a spatula.
- Divide batter evenly between muffin cups, filling nearly to the top. This recipe makes 6 large bakery-style muffins like the ones shown in the photos, or about 10–12 smaller muffins if using a standard 12-cup muffin tray.
- You can pop a few extra blueberries on top before putting in the oven if you like, for prettiness.
- Bake for 20–22 minutes until golden and set. Smaller muffins will be ready in about 18 minutes.
- Cool for 10–15 minutes before removing from tray.
Notes
Protein: ~9g
Fat: ~23g
Total carbohydrates: ~14g
Fiber: ~4g
Net carbs: ~10g
Sugar: ~7g Using allulose Calories: ~280
Protein: ~9g
Fat: ~23g
Total carbohydrates: ~10g
Fiber: ~4g
Net carbs: ~6g
Sugar: ~2g
Nutrition
How to Store Almond Flour Blueberry Muffins
Store cooled muffins in an airtight container.
They will keep:
- about 2 days at room temperature
• up to 5 days in the fridge
Because almond flour contains natural fats, the texture often becomes even softer the next day.
Can You Freeze These Muffins?
Yes.
Allow muffins to cool completely, then freeze in a sealed container for up to 3 months.
Thaw at room temperature or warm gently before serving.
FAQs
Can I use frozen blueberries?
You can use frozen blueberries in these almond flour muffins. Just make sure to thaw them first and drain all the moisture otherwise they can create wet pockets inside the muffins when baked.
Why are my almond flour blueberry muffins dense?
This can happen if eggs are not whisked enough, the batter is overmixed, or the muffins are underbaked.
Using fine almond flour also makes a big difference. And adding natural yogurt is the game changer.
Can I make these muffins sugar-free?
Yes. Allulose powder works very well in this recipe and creates a slightly lighter texture.
Do almond flour muffins rise like regular muffins?
They tend to rise upward rather than spreading.
Filling the muffin cups generously helps create a nice dome.
More Delicious Almond Flour Recipes...
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