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Almond Flour Lemon Blueberry Muffins

These muffins are light, moist, and bursting with bright lemon flavor and sweet blueberries, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cup almond flour Measure by spooning into cup and leveling, do not pack.
  • 1/4 tsp salt
  • 2 tbsp monk fruit Can be swapped for 1/3 cup sugar.
  • 1/2 tsp baking powder
  • 1 lemon zest Use fresh lemon zest for bright flavor.
Wet Ingredients
  • 3 large eggs Use room-temperature eggs for best mixing.
  • 1/4 cup Greek yogurt Dairy-free option: use dairy-free yogurt.
  • 1/4 cup maple syrup
Add-ins
  • 1/2 cup blueberries Toss in a light dusting of almond flour to prevent sinking.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners; set aside.
  2. In a large mixing bowl, whisk together the almond flour, monk fruit, salt, lemon zest, and baking powder.
  3. Add the Greek yogurt, maple syrup, and eggs to the dry ingredients, and mix until well combined.
  4. Gently fold in the blueberries.
  5. Spoon the batter evenly into the prepared liners.
Baking
  1. Bake for 20 minutes or until the center is set. Avoid overbaking; test with a toothpick near the center.
  2. Remove from the oven and let cool for 5-10 minutes before serving.

Notes

These muffins can be served warm or at room temperature. A smear of extra Greek yogurt or a drizzle of maple syrup works well. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap each muffin and place in a freezer bag for up to 3 months.