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Gluten-Free Almond Blueberry Muffins

Flavorful, moist, nutty with bursts of blueberries - these Gluten Free Blueberry Almond Muffins are the absolute best!
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12 Muffins


  • 6 ounces almond flour (2 cups plus 2 tablespoons)
  • 4 ounces Bob’s Red Mill Gluten-Free Flour Mix (1 cup)
  • 6 ounces granulated sugar (2/3 cup plus 2 tablespoons)
  • 1/2 teaspoon coarse kosher salt
  • 2 teaspoons baking powder
  • 2 large eggs at room temperature
  • 6 ounces almond milk (3/4 cup), at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon zest
  • 3 ounces unsalted butter (6 tablespoons), melted
  • 5 ounces fresh blueberries (1 cup)


  • Preheat the oven to 425 degrees F. Prepare a muffin tin by lining with paper liners or spraying with nonstick baking spray. Set aside.
  • Whisk together the almond flour, GF flour, sugar, salt, and baking powder in a large bowl, making sure no lumps remain. In a separate medium bowl, whisk together the eggs, milk, vanilla, and lemon zest. Slowly whisk in the melted butter. Add the egg mixture to the flour mixture and thoroughly combine. Toss the blueberries in an additional teaspoon of the gluten-free flour, then gently stir them into the batter.
  • Fill muffin cups almost full (I use a heaping 1/4 cup scoop) and bake for 18-20 minutes, rotating the pan halfway through. The muffins are done when they are golden brown and the top springs back when lightly touched with a finger. A toothpick inserted in the center will come out with moist crumbs.
  • Tip out onto a cooling rack immediately and cool completely before storing. The muffins are best the day they are baked, but will keep in an airtight container at room temperature for up to a week (they will become a bit dry after a day or two) or will keep in the freezer for up to 3 months.


  • I used the Bob’s Red Mill GF Flour Mix that has xantham gum and haven’t tried it with the other version, that does not include xantham gum. You can substitute other GF flour mixes here, but because there is a wide variety of ingredients in the various mixes, your muffins may not turn out the same as ours if you substitute.
  • Tossing the blueberries with a little of the flour will keep them from sinking to the bottom of your muffins while they bake.
  • A metal muffin tin works well here. If you use a stone or silicone muffin tin, the cook time and rise will vary.
Keyword blueberries, gluten free, muffins