Trying to find the perfect blueberry muffin recipe is something people are willing to spend a lot of time on because there’s nothing better than the smell of freshly baked muffins. Blueberry muffins to be exact. They’re easily a crowd pleaser and with a few simple swaps, can be made into a healthier treat. These almond blueberry muffins are nutritiously balanced while still giving you the bakery comfort that feels so familiar.
To be honest, I was never much of a fan of blueberry muffins. My mom would buy the variety pack of muffins from Costco growing up and I claimed stakes over the lemon poppy seed muffins before anyone else could touch them.
Related post: Better Than Costco Healthy Lemon Poppy Seed Muffins
My brother, on the other hand, loved the blueberry muffins. This later proves my theory that those who have a more simple palate often rank blueberry muffins at the top of the list. Something about the flavors feels so familiar. Much like that of a gooey, rich brownie.
Related post: Sweet Potato Double Chocolate Brownie Muffins
When focusing on healthy food choices, it’s commonly said that a donut is actually the better option than a muffin. Why? Because although donuts are known for their sugar, they are full of air, whereas a muffin is more dense and also contains a lot of sugar.
To give you a better idea, here’s the nutritional breakdown for that beloved Costco blueberry muffin:
- 609 calories
- 32g of fat (6g saturated fat)
- 590g sodium
- 71g carbohydrate
- 2g dietary fiber
- 40g sugar
Costco muffins are mega-size, but even if you were to split the muffin, the numbers still aren’t that impressive. After finishing the muffin, you’ll likely be hungry in an hour or so and experience a sugar rush, thanks to the processed carbohydrates and high amount of sugar each bite.
Let’s look at how we can make the classic blueberry muffin recipe healthier with a few simple swaps.
- Processed white flour, we are using a combination of oat flour (whole grain rich in fiber), arrowroot flour (which gives it that fluffy bakery-style texture) and almond flour (low-carbohydrate, full of protein and healthy fats)
- Butter, this recipe calls for coconut oil which although is labeled as a saturated fat, is made of medium-chain triglycerides which has been linked to several health benefits
- Processed white sugar, maple syrup can be used as a less-processed, more natural sweetener
Now let’s compare the nutrition facts of the new and improved almond blueberry muffin:
- 224 calories
- 12g fat (6g saturated – but remember, from coconut oil)
- 250mg sodium
- 26g carbohydrates
- 3g dietary fiber
- 10g sugar
- 5g protein
Looks a little more balanced, huh? Not only are these almond blueberry muffins better for you, they are full of flavor and incredibly moist. One of the things that I love most about my lemon poppy seed muffins is the hint of almond in the batter. I’ve added almond extract to this recipe too, but if you don’t care for almond flavoring, you can substitute for vanilla.
Muffins make for a great freezer food, and these bakery-style almond blueberry muffins are no exception. I often make a batch at the beginning of the week and freeze a few of them to have on hand for a later time. Simply take one out of the freezer as needed, pop it in the microwave, and it’s as good as ever!Print
- 1 cup gluten-free oat flour
- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1/4 cup rolled gluten-free oats
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 cup blueberries
- Preheat the oven to 350°F.
- To a large mixing bowl, add the flours, oats, ground flaxseed, baking powder, baking soda, cinnamon and salt. Stir to combine. To a smaller mixing bowl, add the almond milk, maple syrup, coconut oil, eggs and almond extract. Whisk until combined. Pour into the dry ingredients and stir until well-incorporated. Fold in the blueberries.
- Divide the batter among 12 muffin cups that have been lightly sprayed with cooking spray. Bake for 20 minutes, or until the tops are golden brown and spring back when touched. Allow to cool before removing from the pan.
- If you don’t care for almond extract, substitute for vanilla extract.
- To make these muffins vegan, substitute the 2 eggs for 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water) or 2 tablespoons aquafaba (the brine from a can of garbanzo beans).
- To make these muffins nut-free, substitute the almond flour for coconut flour and reduce oat flour to ½ cup. Use any milk you have on hand.
Keywords: breakfast, snack, muffin, gluten free, blueberry, blueberry almond, simply swapped, baking, gluten free baking, gluten free blueberry muffin