Mrs Oz’s Almond Flour Blueberry Muffins

  • 2-1/2 cups almond flour or almond meal
  • 1/2 teaspoon baking soda
  • 1/4 cup Stevia (Or Splenda, or…)
  • 1/4 teaspoon guar gum
  • 1/8 teaspoon pink salt
  • 3 eggs
  • 1/4 cup honey or agave
  • 3 Tablespoons olive oil or coconut oil
  • 1 teaspoon vanilla
  • 1/3 cup unsweetened almond milk
  • 1 teaspoon lemon zest
  • 2 Tablespoons lemon juice
  • 1 cup berries (any type, fresh or frozen)


  1. Preheat your to 350 F.
  2. This will make 12 regular size muffins so line the tins or spray them so that the muffins don’t stick
  3. Wisk all dry ingredients in a small bowl. Set aside.
  4. In your stand mixer (large bowl if using a hand mixer), use your whisk attachment and beat together the wet ingredients.
  5. Slowly add the dry to the wet while on medium speed
  6. Remove from mixer and FOLD in the berries
  7. Distribute the batter evenly among the muffin cups. (I use an ice cream scoop).
  8. Bake about 20-25 minutes (depending on how hot your oven cooks) until the top is golden and a toothpick inserted comes out clean.

Optional Streusel Topping

  • 2 Tablespoons softened butter
  • 1/4 cup almond flour
  • 1/3 cup chopped nuts
  • 2 Tablespoons honey, agave or maple syrup

Sprinkle the muffins with the streusel before baking.