Muffins are one of the easiest breakfasts for me to make, especially on busy mornings.
I bake them often and pack them as school snacks for my kids because there are so many different flavors to rotate through. They’re simple, quick, and easy to grab on the way out the door.
These Blueberry Almond Muffins are one of our favorites. They’re soft and moist inside, lightly sweet, and topped with toasted almonds for a little crunch.
Made egg-free and boosted with almond flour, they feel like big bakery-style muffins but come together in just 30 minutes. Perfect for breakfast, snack time, or even a simple dessert.
You’ll Love: 16 Muffin Recipes Perfect for Breakfast or Snacking
Ingredients You’ll Need
These muffins use simple pantry staples along with fresh blueberries and almonds for texture and flavor.
2/3 cup milk
1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
1 cup plus 2 tablespoons all-purpose flour
6 tablespoons almond flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
4 tablespoons neutral oil (canola, vegetable, or sunflower)
1 teaspoon vanilla extract
1 cup fresh blueberries, washed and dried
¼ cup toasted sliced or slivered almonds
How to Make
1. Prepare the pan. Line 6 wells of a muffin or cupcake pan with paper liners.
2. Make the milk mixture. Stir the vinegar into the milk and let it sit for a few minutes until it slightly curdles.
3. Mix the dry ingredients. In a medium bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Stir to evenly distribute.
4. Mix the wet ingredients. In a large bowl, whisk together the milk mixture, sugar, oil, and vanilla until smooth and the sugar begins to dissolve.
5. Combine wet and dry. Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
6. Add blueberries. Carefully fold in the fresh blueberries.
7. Let the batter rest. Allow the batter to sit for 10–15 minutes so the flour absorbs the liquid.
8. Preheat the oven. Preheat to 400°F (200°C).
9. Fill the muffin cups. Spoon the batter into the prepared pan, filling each well full or slightly heaping. Sprinkle the tops evenly with sliced almonds.
10. Bake. Bake at 400°F (200°C) for 10 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 10–15 minutes, until a skewer inserted into the center comes out clean.
11. Cool. Let the muffins cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Texture and Flavor: These muffins are soft and light inside with slightly crisp edges and a golden almond topping. The almond flour gives them a delicate, tender crumb, while the fresh blueberries add bursts of sweetness in every bite.
Why Mix Wet and Dry Separately: Combining the wet ingredients and dry ingredients in separate bowls helps prevent overmixing. This keeps the muffins tender instead of dense and tough. Dissolving the sugar into the wet mixture also creates a lighter texture.
Let the Batter Rest: Allowing the batter to sit for 10–15 minutes before baking helps the flour fully absorb the liquid. This step encourages taller, domed muffins with better structure.
Fresh vs. Frozen Blueberries: Fresh blueberries are preferred for the best texture and color. Frozen blueberries can be used, but they may turn the batter slightly purple or gray and increase baking time slightly. If using frozen, keep them frozen and toss with 1 tablespoon of flour before folding into the batter.
Milk Substitutions: You can use a non-dairy milk to keep the recipe dairy-free and vegan. For a slightly richer muffin, plain yogurt can be used in place of milk.
Storage Tip
These muffins keep well at room temperature for up to 2 days or can be frozen for up to 1 month. Warm slightly before serving for that fresh-baked feel.