Introduction

These Almond Flour Lemon Blueberry Muffins are a delightful, gluten-free treat bursting with fresh lemon zest and juicy blueberries. Perfect for breakfast or a healthy snack, they combine tangy and sweet flavors with a moist, tender texture.

A close-up of a stack of two yellowish blueberry muffins with a soft, crumbly texture, broken in half to show the moist inside filled with scattered purple and dark blue blueberry pieces. Surrounding them are whole muffins in silicone white, blue, and light green baking cups, all resting on a light brown wooden board. In the blurry background, partially visible white bowls and other muffins add depth to the scene, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour (organic, fine)
1/4 tsp salt
2 tbsp monk fruit (optional, for added sweetness)
1/2 tsp baking powder
Zest of 1 lemon (large or 2 small)
3 large eggs (organic)
1/4 cup plain, nonfat Greek yogurt
1/4 cup maple syrup (organic)
1/2 cup fresh blueberries

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
Step 2: In a large bowl, whisk together the almond flour, monk fruit, salt, lemon zest, and baking powder until combined.
Step 3: Add the Greek yogurt, maple syrup, and eggs to the dry ingredients. Mix until the batter is smooth and well combined.
Step 4: Gently fold in the fresh blueberries to distribute them evenly throughout the batter.
Step 5: Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full.
Step 6: Bake for 20 minutes, or until the muffins are set in the center and a toothpick inserted comes out clean.
Step 7: Remove the muffins from the oven and let them cool for 5 to 10 minutes before serving.

Tips & Variations

Use fresh blueberries for the best texture; frozen can be used but may bleed color into the batter.
Substitute maple syrup with honey or agave nectar for different sweetening options.
For extra lemon flavor, add 1 teaspoon of lemon juice to the wet ingredients.
If you prefer a denser muffin, reduce the baking powder to 1/4 tsp.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently in the microwave or toaster oven before serving.

How to Serve

The image shows six blueberry muffins with a light golden-brown top and soft texture, each in a fluted silicone cup of different colors including white, light blue, and dark blue, arranged on a wooden board. The blueberry muffins have a slightly cracked top with visible purple-blue spots of cooked blueberries inside. In the background, there is a brown wooden bowl filled with fresh dark blue blueberries. The board is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of almond flour?

Almond flour provides moisture and a tender texture, but you can experiment with coconut flour or a gluten-free flour blend. Note that coconut flour absorbs more liquid, so adjustments to wet ingredients may be needed.

Are these muffins suitable for a paleo or keto diet?

Yes, these muffins fit well within both paleo and keto diets when made with almond flour and low-carb sweeteners like monk fruit. The maple syrup adds natural sugar, so you can reduce or replace it for a stricter keto version.

Almond Flour Lemon Blueberry Muffins Recipe

Print Recipe

★★★★★

5 from 142 reviews

These Almond Flour Lemon Blueberry Muffins are a delicious gluten-free treat combining the nutty flavor of almond flour with bright lemon zest and juicy blueberries. Sweetened naturally with monk fruit and maple syrup, these muffins are moist, tender, and perfect for a healthy breakfast or snack.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

2 cup almond flour (organic, fine)
1/4 tsp salt
2 tbsp monk fruit (optional, for added sweetness)
1/2 tsp baking powder
Zest of 1 large lemon (or 2 small lemons)

Wet Ingredients

3 large organic eggs
1/4 cup plain nonfat Greek yogurt
1/4 cup organic maple syrup
1/2 cup fresh blueberries

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners to prepare for baking.
Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the almond flour, monk fruit sweetener, salt, lemon zest, and baking powder to evenly distribute all the dry components.
Add Wet Ingredients: Add the Greek yogurt, maple syrup, and eggs to the dry mixture. Stir or whisk until the batter is well combined and smooth.
Fold in Blueberries: Gently fold in the fresh blueberries to the batter, taking care not to overmix to preserve their shape and prevent the batter from turning purple.
Fill Muffin Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full for optimal rise and shape.
Bake: Bake the muffins in the preheated oven for about 20 minutes or until the centers are set and a toothpick inserted comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5-10 minutes before transferring to a wire rack or serving warm.

Notes

Using fresh blueberries is preferred for better texture and flavor; frozen can be used but may add moisture.
Monk fruit sweetener is optional; adjust sweetness based on your preference.
Ensure not to overmix the batter once blueberries are added to avoid color bleeding and dense muffins.
Almond flour can vary in coarseness; using fine almond flour results in a lighter muffin texture.
These muffins keep well stored in an airtight container for 2-3 days or can be frozen for longer storage.

Keywords: almond flour muffins, lemon blueberry muffins, gluten free breakfast, healthy muffins, low carb muffins, sugar free muffins