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–+ servings
Almond flour blueberry muffins on a plate

Almond Flour Blueberry Muffins (Soft & No Refined Sugar)

These almond flour blueberry muffins are soft, moist, and naturally gluten-free. Made without refined sugar and enriched with creamy yogurt for extra protein and a tender crumb. You can bake them as large bakery-style muffins or as smaller everyday muffins for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 18 minutes
For Larger muffins: 22 minutes
Course Breakfast, Snack
Servings 12 muffins
Calories 300 kcal

Equipment

large mixing bowl
Medium mixing bowl for whisking the eggs and sweetener
Electric or hand held whisk,
Muffin Baking Tray for 12 smaller muffins or 6 large ones

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

Using coconut sugar
Calories: ~300
 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
This recipe makes 6 large bakery-style muffins. • For smaller muffins, use a standard 12-cup muffin tin and bake for about 16–18 minutes. • Larger muffins may need the full 20–22 minutes.

Nutrition

Serving: 1medium muffinCalories: 300kcalCarbohydrates: 14gProtein: 9gFat: 23gFiber: 4gSugar: 7g
Tried this recipe?Let me know how it was in the comments below.