Almond Flour Lemon Blueberry Muffins Recipe
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.
- 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
