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A halved blueberry cornmeal muffin, with other muffins in the background.
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Blueberry Almond Cornmeal Muffins (Gluten Free)

These naturally sweetened, gluten free blueberry cornmeal muffins are incredibly moist and tender, and they’re bursting with blueberries. Made with just almond flour and cornmeal, you’d never know they’re gluten free! The muffins are awesome just as they are, or you can dress them up with an easy honey butter (see the Tips). I love using a medium grind cornmeal in these muffins, as it provides some crunch, but you can use any cornmeal you have (just avoid corn flour). Take note that if you use a dark colored muffin tin you’ll want to check the muffins early, as they may brown faster. Check out my other tips below!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry cornbread muffins, blueberry cornmeal muffins, gluten free blueberry muffins recipe
Servings: 12 muffins


  • Muffin tin


  • 2 cups (220g) almond flour
  • ½ cup (82g) cornmeal (such as Bob’s Red Mill Medium Grind Cornmeal)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoons unsalted butter softened
  • ½ cup (138g) honey
  • ½ teaspoon lemon zest
  • 3 large eggs
  • 1 cup frozen wild blueberries


  • Preheat the oven to 350˚F (175˚C). Line 12 muffin cups with paper liners.
  • In a small bowl, whisk together the almond flour, cornmeal, baking powder and salt. Use your fingers to break up any clumps of almond flour.
  • In the bowl of a stand mixer with the paddle attachment (or you can use hand beaters), combine the softened butter, honey and lemon zest. Beat on medium-high until the mixture is pale and fluffy, about 1-2 minutes.
  • Add the eggs, one at a time, beating well after each addition (you will still see little bits of butter).
  • Add the dry ingredients and beat on medium until just combined. Using a rubber spatula, stir the batter to make sure the flour is fully incorporated. Fold in the blueberries.
  • Divide the batter among muffin cups. Bake 25-28 minutes, rotating the pan halfway through, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the tins for 5 minutes, then transfer them to the rack. Let cool slightly. Enjoy warm or at room temperature.


Do Ahead: The muffins are best eaten fresh the day they’re made OR they can be frozen for up to 2 months! Let them cool completely then freeze then in an airtight container or zip-top freezer bag.
  • You’ll need a 12-cup muffin tin (or two 6-cup tins) for this recipe. I recommend using a light color pan(s), since dark pans can cause the muffins to brown more quickly.  Also, be sure to line the muffin cups with parchment liners, or spray them well with cooking spray, so that they don’t stick.
  • Although it’s not necessary, I always recommend using an inexpensive kitchen scale when baking (especially with gluten free flours). It’s easier—no measuring cups!—and more accurate.
  • I prefer to use a medium-grind cornmeal (such as Bob’s Red Mill) in this blueberry corn muffin recipe, which gives them a slight crunch.
  • Frozen wild blueberries are available year-round and work great in this batter, but you can use fresh wild blueberries if you prefer!
  • The muffins are fabulous all on their own, but you can take them over the top with softened butter or honey butter. To make honey butter, mix 4 tablespoons of softened butter with 2 tablespoons of honey, along with a hearty pinch of salt. SWOON.
  • Check out these Blueberry Blender Muffins and these Carrot Cake Muffins!