Almond Flour Lemon Blueberry Muffins
A simple, moist muffin that uses almond flour, lemon, and blueberries.
introduction
These Almond Flour Lemon Blueberry Muffins are light, soft, and easy to make. They use almond flour and natural sweeteners for a gentle taste. If you enjoy warm breakfast muffins, try this high protein lemon blueberry breakfast bake for another lemon-blueberry idea.
why make this recipe
Make this recipe when you want a quick, gluten-free muffin that still feels like a treat. The lemon adds bright flavor and the blueberries give sweet bursts. This recipe is good for lunches, snacks, or a simple breakfast. For a cottage-cheese twist, you can also look at these lemon blueberry cottage cheese protein bites for more protein ideas.
how to make Almond Flour Lemon Blueberry Muffins
Follow the steps below to make the batter and bake the muffins. Work with room-temperature eggs and yogurt for best mixing.
Ingredients :
2 cup almond flour , 1/4 tsp salt , 2 tbsp monk fruit , 1/2 tsp baking powder , 1 lemon , 3 eggs , 1/4 cup Greek Yogurt , 1/4 cup maple syrup , 1/2 cup blueberries
Directions :
Preheat oven to 350°F. Line a cupcake pan with 12 liners; set aside. Link to my silicone liners can be found here.
In a large mixing bowl, whisk together the almond flour, monk fruit, salt, lemon zest and baking powder.
Add the Greek yogurt, syrup, eggs, and mix until well combined.
Fold in the blueberries.
Spoon batter evenly into your liners.
Bake for 20 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
For a lighter crumb, try folding the batter gently and avoid overmixing, or review a similar method in this blueberry cottage cheese breakfast bake for texture tips.
how to serve Almond Flour Lemon Blueberry Muffins
Serve warm or at room temperature. A smear of extra Greek yogurt or a drizzle of maple syrup works well. Pair with coffee or tea for a simple breakfast. For a different combo, serve them with sliced fruit or alongside banana oatmeal muffins for a small brunch spread.
how to store Almond Flour Lemon Blueberry Muffins
Cool the muffins completely before storing. Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. To freeze, wrap each muffin and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven.
tips to make Almond Flour Lemon Blueberry Muffins
- Measure almond flour by spooning into the cup and leveling. Do not pack.
- Use fresh lemon zest for bright flavor. Zest before juicing.
- Fold in blueberries gently to avoid crushing them.
- If batter seems thick, add a tablespoon of milk or water to loosen a bit.
- Do not overbake; test with a toothpick near the center.
variation (if any)
- Swap monk fruit for 1/3 cup sugar or preferred sweetener.
- Use frozen blueberries without thawing, but add a minute to bake time.
- Add 1/2 tsp vanilla extract or 1/4 tsp almond extract for extra flavor.
- Mix in a tablespoon of poppy seeds for a lemon-poppy muffin twist.
FAQs
Q: Can I use regular flour instead of almond flour?
A: Regular flour will change texture and bake time. This recipe is built for almond flour, so use a tested swap if you change flours.
Q: Can I make these dairy-free?
A: Yes. Use a dairy-free yogurt or coconut yogurt and a dairy-free milk if needed.
Q: How do I stop blueberries from sinking?
A: Toss berries in a light dusting of almond flour before folding into batter. This helps them stay suspended.
Q: Can I make the batter ahead?
A: You can mix batter and keep it covered in the fridge for up to 24 hours, though freshest rise is the same day.
Conclusion
These muffins are a simple, tasty choice when you want a light lemon treat. For another almond-flour muffin take, see this version at Almond Flour Blueberry Muffins – The Lemon Bowl. If you want a grain-free and dairy-free approach, try the ideas shared in Lemon Blueberry Muffins (grain-free, gluten-free, dairy-free). For a fluffy gluten-free option with similar flavors, check Fluffy Gluten Free Lemon Blueberry Muffins – Heal Me Delicious.
Almond Flour Lemon Blueberry Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners; set aside.
- In a large mixing bowl, whisk together the almond flour, monk fruit, salt, lemon zest, and baking powder.
- Add the Greek yogurt, maple syrup, and eggs to the dry ingredients, and mix until well combined.
- Gently fold in the blueberries.
- Spoon the batter evenly into the prepared liners.
- Bake for 20 minutes or until the center is set. Avoid overbaking; test with a toothpick near the center.
- Remove from the oven and let cool for 5-10 minutes before serving.
