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Blueberry Almond Muffins

  • Author: Tara - Treble in the Kitchen
  • Yield: 10 1x


These muffins are an excellent grain-free addition to breakfast or snack time. The almond flour gives the muffins a light texture and a slightly nutty flavor that pairs perfectly with the sweet and tart blueberries.


  • 2 1/2 cups almond flour (I used NOW Foods)
  • 2 Tbsp coconut sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1/3 cup banana
  • 2 Tbsp melted coconut oil
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen (but not thawed) blueberries


  1. Preheat oven to 375.
  2. Grease and line 10-12 cups in a standard 12 muffin baking tin.
  3. Combine dry ingredients (almond flour, coconut sugar, baking soda, and salt) in a medium bowl.
  4. Combine wet ingredients (eggs, banana, coconut oil, vinegar, and vanilla) in a mixer bowl.
  5. Next, add dry ingredients in small batches to the wet ingredients.
  6. Once combined, carefully fold in the blueberries.
  7. Fill each muffin cup about 1/3-1/2 full.
  8. Bake for 15-18 min.
  9. Enjoy!!! 🙂


These muffins freeze well! We love to store them in the freezer for mornings or snack times when we need something quick.

  • Category: breakfast, snack