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Almond Flour Lemon Blueberry Muffins Recipe

Almond Flour Lemon Blueberry Muffins Recipe
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★★★★★

5.1 from 8 reviews

Delight in these moist and flavorful Almond Flour Lemon Blueberry Muffins, perfect for a healthy breakfast or snack. Made with nutrient-rich almond flour, fresh blueberries, and a zesty lemon twist, these gluten-free muffins are lightly sweetened with maple syrup and monk fruit, offering a naturally sweet and tangy treat that’s both satisfying and wholesome.

Ingredients

Scale

Dry Ingredients

  • 2 cups almond flour (organic, fine)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 2 tbsp monk fruit (optional, for extra sweetness)
  • 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or silicone liners to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, monk fruit sweetener, salt, lemon zest, and baking powder until well combined. This ensures an even distribution of flavors and leavening agents.
  3. Combine Wet Ingredients: Add the Greek yogurt, maple syrup, and eggs to the dry mixture. Stir thoroughly until you achieve a smooth, consistent batter without any lumps.
  4. Fold in Blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them, to maintain bursts of fruity flavor in each muffin.
  5. Fill Muffin Liners: Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until the centers are set and a toothpick inserted comes out clean.
  7. 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 or serving. This resting time helps them firm up for perfect texture.

Notes

  • You can substitute monk fruit with an equal amount of your preferred natural sweetener if desired.
  • For a dairy-free version, try using a plant-based yogurt alternative.
  • Fresh blueberries work best, but frozen can be used if thawed and drained well.
  • Make sure to use fine almond flour for a better crumb and texture in the muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

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

Find it online: https://cookcrisis.com/almond-flour-lemon-blueberry-muffins-recipe/