Almond Flour Blueberry Flax Muffins (Gluten Free)
These Almond Flour Blueberry Flax Muffins are soft, fluffy, and bursting with juicy blueberries. Made with almond flour, tapioca flour, and ground flaxseed, they’re naturally gluten-free, grain-free, and sweetened with xylitol for a nutritious, lower-sugar breakfast or snack.
What You’ll Love About Almond Flour Blueberry Flax Muffins
These Gluten Free Blueberry Flax Muffins are soft, fluffy, and bursting with juicy blueberries in every bite. Made with wholesome ingredients like ground flaxseed and two simple gluten-free flours, they’re an easy breakfast or snack that’s both satisfying and nourishing.
Made with almond flour and tapioca flour instead of a traditional gluten-free flour blend, these muffins are naturally gluten-free and grain-free. They’re also sweetened with xylitol rather than sugar, making them a lower-carb twist on classic blueberry muffins.
Whether you’re meal prepping for busy mornings or looking for a healthier muffin recipe that still tastes like a bakery treat, these muffins are simple to make and stay moist for days. They’re perfect served warm with butter, packed into lunches, or enjoyed with a cup of coffee. These ones are a favourite in our house for sure!
If you like this recipe, be sure to check out my other muffin recipes like Triple Chocolate Gluten Free Banana Protein Muffins; another favourite!
Recipe Notes and Ingredient Tips
- Almond flour – I recommend almond flour, not almond meal for this recipe. I love baking with almond flour because it’s naturally gluten-free, grain-free and lower in carbs. You can find this at most grocery stores these days, your local health food store, or online.
- Tapioca flour – Tapioca flour is also naturally gluten-free and grain-free. It helps bring a finer texture to the muffins when blended with almond flour which is more coarse. You can find this at your local health food store or online.
- Buttermilk – If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup whole milk or cream. Let sit for at least 5 minutes or until it begins to curdle before adding to the batter.
- Flaxseed – You will need ground flaxseed for this recipe. I recommend brown flaxseed. Yellow flaxseed will work as well, but it’s not as ideal. You can buy ground flaxseed or grind your own seeds in a nut and seed grinder or coffee grinder.
- Xylitol – I love baking with xylitol because it’s sugar-free, but tastes just like sugar! If you’re not worried about the sugar content then coconut sugar or regular granulated sugar will work as well. IMPORTANT: Xylitol is extremely toxic to dogs, even in very small amounts. Store these muffins safely and keep them out of reach of pets.
How to Make Easy Gluten Free Blueberry Muffins
Step 1: Mix the wet ingredients.
Preheat the oven to 350F and prepare a muffin tin with 12 paper liners. In a medium-sized bowl, beat the butter, xylitol and vanilla with a hand mixer until combined and no chunks of butter remain. Add the buttermilk and mix again. Then, add the eggs and mix a final time to incorporate.
Step 2: Add the dry ingredients.
To the same bowl, add the almond flour, tapioca flour, ground flaxseed, baking powder, baking soda and salt and mix with a spatula or wooden spoon until fully combined.
Step 3: Fold in the blueberries.
To the same mixing bowl with the muffin batter, fold in the blueberries until they’re evenly mixed in.
Step 4: Portion out the muffin batter.
Scoop the gluten free blueberry muffin batter evenly into the prepared 12 paper liners in the muffin tin. They should be full. Add more blueberries on top if desired.
Step 5: Bake the muffins!
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted comes out clean and the tops are slightly browned on the edges. Let cool for a few minutes and then enjoy fresh from the oven!
Variations for Almond Flour Blueberry Flax Muffins
- Fresh raspberries or mixed berries
- Blueberries with fresh lemon zest
- Add chopped pecans or walnuts
- Stir in some cinnamon
FAQ
Yes, you can. Just be sure to add them right before baking so they don’t thaw and bleed into the batter.
These blueberry muffins can be stored in an air tight container at room temperature for 1-2 days or in an air tight container in the fridge for up to 1 week.
Unfortunately no, the ground flaxseed acts in tandem with the other flours to create the perfect texture for the muffins. Whole flaxseeds wont absorb as much liquid and the muffins wont cook properly.
I would recommend the liners unless you have a good nonstick or silicone muffin tin. If using a nonstick muffin tin without liners, spray lightly with olive oil and then let the muffins cool completely before attempting to remove them from the pan.
Almond Flour Blueberry Flax Muffins (Gluten Free)
Equipment
- 1 Muffin Tin
- 12 Paper Liners
- 1 Hand Mixer
Ingredients
- 1/4 cup unsalted butter at room temperature
- 1/2 cup xylitol or coconut sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 eggs
- 1 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup ground brown flaxseed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries heaping, plus more for topping
Instructions
- Preheat the oven to 350F and line a muffin tin with 12 paper liners.
- Add the softened butter, xylitol and vanilla extract to a medium-sized mixing bowl and beat with a hand mixer until combined.
- Add the eggs and mix them in completely. Then, add the buttermilk and mix again.
- To the same bowl, add the almond flour, tapioca flour, ground flaxseed, baking powder, baking soda and salt and mix with a spatula or wooden spoon until completely combined.
- Fold in the blueberries.
- Portion the muffin batter evenly into the prepared muffin tin. They will be nearly full. Top with extra blueberries and bake in the preheated oven for 20-22 minutes or until a toothpick inserted comes out clean.
- Let cool and enjoy fresh from the oven!