Almond 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
Scale
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
