Almond Flour Lemon Blueberry Muffins Recipe
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.
- 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
