Crumbly, hearty and the perfect coffee companion.

Blueberry Almond Flour Muffins

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 23-27 minutes  |  Serves: 10


  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/3 cup natural cane sugar
  • 2 eggs
  • 3 Tablespoons walnut oil (can sub with olive oil)
  • 2 Tablespoons honey
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh blueberries


  1. Preheat the oven to 350F.. Line a standard muffin tin with 10 paper liners or generously grease the muffin tin with oil.
  2. In a large bowl combine the almond flour, baking soda, salt, nutmeg and sugar until well combine. In a separate bowl whisk together the eggs, oil, honey and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and gently mix. Fold in the blueberries and spoon the batter into the prepared muffin cups, dividing evenly among each cup; the batter should come almost to the top of each cup. Bake until golden brown and a toothpick comes out clean. About 23-27 minutes (they’ll set a bit more while resting)
  3. Let the muffins cool for 5 minutes in the pan before removing and letting them fully cool on a wire rack.


  • Every brand of almond flour (homemade or store-bought) will have slightly different results when baking
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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