Gluten free, dairy free almond flour blueberry muffins

Makes 12 muffins.


  • 2 ½ cups almond meal
  • 1 tsp ground cinnamon
  • 5 large eggs, separated
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup unsweetened applesauce
  • ½ tsp kosher salt
  • 1 ½ cups blueberries (washed and dried)
  • Sliced almonds for topping
  • Raw sugar for sprinkling on top


Preheat oven to 350 degrees. Line a standard 12 cup muffin pan with liners.

Whisk almond meal and cinnamon in a medium bowl, set aside.

Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes.
Add almond meal mixture and applesauce and stir just to combine.

Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 min. Add half of egg white mixture to almond mixture and fold to combine, then add remaining egg white mixture and fold to combine, fold in blueberries.

Divide batter into muffin cups and top with almonds and raw sugar. Bake muffins until tops are light brown and a tester comes out clean, about 30 mins. Transfer to a wire rack to cool at least 10 mins before removing.

Do ahead- muffins can be made 3 days ahead. Store in an airtight container.

*original recipe by Anna Stockwell, published by Epicurious 2016

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