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’re naturally sweetened and easy to make.

The image shows six blueberry muffins in pastel-colored silicone baking cups, placed on a wooden board over a white marbled surface. Each muffin has a light golden top with a soft, cracked texture, revealing some dark purple blueberry spots beneath the surface. The baking cups vary in colors, including light blue, white, and blue, creating a gentle contrast with the muffins. Behind the muffins, there is a wooden bowl filled with fresh, plump blueberries that are deep blue with a slight sheen. The overall setting is bright and fresh, with the wooden board adding a warm touch to the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
1/4 teaspoon salt
2 tablespoons monk fruit sweetener
1/2 teaspoon baking powder
Zest of 1 lemon
3 eggs
1/4 cup Greek yogurt
1/4 cup maple syrup
1/2 cup blueberries

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or silicone liners and set aside.
Step 2: In a large mixing bowl, whisk together almond flour, monk fruit sweetener, salt, lemon zest, and baking powder until well combined.
Step 3: Add Greek yogurt, maple syrup, and eggs to the dry ingredients. Mix thoroughly until the batter is smooth.
Step 4: Gently fold the blueberries into the batter, taking care not to crush them.
Step 5: Spoon the batter evenly into the prepared muffin liners, filling each about 3/4 full.
Step 6: Bake for 20 minutes or until a toothpick inserted into the center comes out clean and the muffins are set.
Step 7: Remove from oven and allow muffins to cool for 5-10 minutes before serving.

Tips & Variations

For a more intense lemon flavor, add a teaspoon of fresh lemon juice to the batter.
Swap monk fruit for honey or coconut sugar if you prefer a different natural sweetener.
Use frozen blueberries when fresh aren’t available; just fold them in gently to prevent bleeding.
Try adding a teaspoon of vanilla extract for extra aroma and taste.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To refresh, warm in the oven or microwave briefly before serving.

How to Serve

The image shows several blueberry muffins in white and light blue silicone cups, arranged on a wooden board placed on a white marbled surface. The muffins have a soft, pale golden color with slightly cracked tops, and one muffin is split in half at the center, revealing a moist interior with layers of purple and blue from fresh blueberries mixed into the crumb. The background features a blurred white bowl and a small wooden bowl filled with more blueberries, keeping the main focus on the muffins in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with another flour?

Almond flour provides moisture and texture unique to these muffins. Swapping it with all-purpose flour will change the taste and structure. If needed, a gluten-free blend may work but adjust liquids accordingly.

Are these muffins suitable for a low-carb diet?

Yes, these muffins are low in carbs thanks to almond flour and monk fruit sweetener, making them a great choice for keto or low-carb diets.

Almond Flour Lemon Blueberry Muffins Recipe

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★★★★★

4.8 from 84 reviews

Delight in these moist and flavorful Almond Flour Lemon Blueberry Muffins, a perfect gluten-free treat bursting with fresh lemon zest and juicy blueberries. These muffins combine a wholesome almond flour base with natural sweeteners, Greek yogurt for moisture, and a hint of tangy maple syrup, making them an ideal snack or breakfast option for those seeking a nutritious and delicious baked good.

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

Ingredients

Scale

Dry Ingredients

2 cups almond flour
1/4 tsp salt
2 tbsp monk fruit sweetener
1/2 tsp baking powder
Zest of 1 lemon

Wet Ingredients

3 large eggs
1/4 cup Greek yogurt
1/4 cup maple syrup

Add-ins

1/2 cup fresh blueberries

Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners or grease it lightly to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the almond flour, monk fruit sweetener, salt, lemon zest, and baking powder until evenly combined to ensure your muffins rise beautifully.
Combine wet ingredients: Add the Greek yogurt, maple syrup, and eggs to the dry mixture. Stir thoroughly until the batter is smooth and homogenous.
Fold in blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them, so they remain whole and juicy in the muffins.
Divide batter and bake: Spoon the batter evenly into the 12 prepared cupcake liners to ensure even baking. Place in the oven.
Bake until set: Bake for approximately 20 minutes, or until the muffin centers are set and a toothpick inserted 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 or serving.

Notes

Ensure the almond flour is finely ground for the best texture.
Using fresh blueberries keeps the muffins moist and flavorful; frozen blueberries may alter texture.
Monk fruit sweetener is used here for a low-glycemic sweetener alternative but can be replaced with your preferred sweetener.
Allow muffins to cool slightly to help them firm up and enhance flavor.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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