Almond Flour Lemon Blueberry Muffins Recipe
Introduction
These Almond Flour Lemon Blueberry Muffins are a delightful, gluten-free treat bursting with fresh citrus and sweet berries. Perfect for breakfast or a snack, they combine moist texture with bright flavors.
Ingredients
- 2 cups almond flour
- 1 lemon (zested and juiced)
- 1 cup fresh blueberries
- 3 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a mixing bowl, whisk together the almond flour, lemon zest, lemon juice, and eggs until a smooth batter forms.
- Step 3: Gently fold the fresh blueberries into the batter, being careful not to crush them.
- Step 4: Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until the tops are set and lightly golden.
- Step 5: Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use frozen blueberries if fresh are unavailable, but do not thaw them before folding into the batter to avoid color bleed.
- Add a teaspoon of vanilla extract for an extra layer of flavor.
- For a sweeter muffin, mix in a tablespoon of honey or maple syrup with the wet ingredients.
- Swap lemon zest for orange zest for a different citrus twist.
Storage
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy warm, reheat in a microwave for 15-20 seconds or in a toaster oven briefly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of flour instead of almond flour?
Almond flour is key for the texture and flavor of these muffins. Using other flours like all-purpose will change the texture significantly and may require additional adjustments.
Do I have to use fresh blueberries?
Fresh blueberries are preferred for the best texture and taste, but you can use frozen blueberries if needed. Keep them frozen and fold directly into the batter to reduce color bleeding.
PrintAlmond Flour Lemon Blueberry Muffins Recipe
These Almond Flour Lemon Blueberry Muffins are a delightful, gluten-free treat bursting with fresh blueberries and zesty lemon flavor. Perfect for a healthy breakfast or snack, these moist and tender muffins combine the nutty richness of almond flour with the natural sweetness of blueberries and bright citrus notes from fresh lemon. Baked to golden perfection, they offer a wholesome alternative to traditional muffins without compromising on taste.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
Wet Ingredients
- 3 large eggs
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest (from about 1 lemon)
Add-ins
- 1 cup fresh blueberries
Instructions
- Prepare the Batter: In a mixing bowl, combine the almond flour with the lemon zest. In a separate bowl, whisk the eggs with fresh lemon juice until well blended. Gradually add the wet ingredients into the dry almond flour mixture, stirring until a smooth batter forms.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter to evenly distribute them without breaking the berries.
- Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Bake the Muffins: Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For added sweetness, you can incorporate a natural sweetener like honey or maple syrup into the batter before baking.
- Be sure to use fresh blueberries to avoid excess moisture which can affect the texture.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, this recipe is already suitable as it contains no dairy.
- If baking at high altitude, you may need to adjust the baking time slightly.
Keywords: almond flour muffins, lemon blueberry muffins, gluten free muffins, healthy muffins, low carb muffins, breakfast muffin recipe
