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Healthy Blueberry Almond Muffins made with White Lily all-purpose baking flour! The perfect blend of almond flour, coconut sugar and big, juicy blueberries bursting with flavor! You have to try these!
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5 from 1 vote

Healthy Blueberry Almond Muffins

I did hit these under the broiler for 1-2 minutes only, after baking, to get them a little more browned on top. This is not necessary and I only did this for the photos.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast or Snack
Servings: 6
Author: Hip Foodie Mom


  • 1 stick unsalted butter room temperature
  • 1/2 cup plus 1 tablespoon coconut sugar
  • 2 large eggs at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • ¾ cup almond flour (aka ground almond meal)
  • 1/4 teaspoon salt
  • ½ cup sour cream at room temperature
  • 1/2 cup fresh blueberries + more for topping


  • Preheat your oven to 350 degrees and spray your muffin pan with baking spray.
  • Using your stand mixer fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes. Add in the eggs, one at a time, mixing well after each addition. In a separate, large mixing bowl, combine the flour, baking powder, almond flour and salt. Add the dry ingredients into the wet mixture and mix together on a low setting. Once everything has been incorporated, turn the mixer up to a higher setting and mix well for just a minute or two.
  • Add in the sour cream and beat until smooth and thoroughly combined into the batter. Turn the mixer off and, by hand, and in the 1/2 cup of blueberries and gently mix using a rubber spatula. Pour the batter into each well in the muffin pan (I filled my muffin cups more than 3/4th's of the way full to get bigger, bakery style muffins; you may have enough batter for one more muffin) and sprinkle on a few extra blueberries on top of each muffin.
  • Bake for about 25 minutes, or until a tester inserted comes out clean. Remove from the oven and let the cool for a few minutes before serving. Enjoy!