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Lemon Blueberry Almond Flour Muffins Recipe

Lemon Blueberry Almond Flour Muffins Recipe
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★★★★★

4.8 from 24 reviews

These Lemon Blueberry Almond Flour Muffins are a moist, flavorful, and healthier alternative to traditional muffins. Made with almond flour, fresh blueberries, and a refreshing hint of lemon zest and juice, they are naturally sweetened with honey and perfect for a gluten-free, low-carb snack or breakfast option.

Ingredients

Scale

Wet Ingredients

  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup honey
  • 1/3 cup butter, melted
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Dry Ingredients

  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 cups almond flour

Fruits

  • 1 cup blueberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a large bowl, beat the eggs together with the vanilla extract until the mixture is smooth and combined.
  3. Add Sweeteners and Flavorings: Stir in the honey, melted butter, lemon juice, and lemon zest until the ingredients are thoroughly mixed.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the salt, baking soda, baking powder, and almond flour, making sure the leavening agents are evenly distributed.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
  6. Fold in Blueberries: Gently fold half of the blueberries into the batter to distribute fruit throughout the muffins.
  7. Fill Muffin Tin: Evenly divide the batter among the muffin cups and then sprinkle the remaining blueberries on top for a visually appealing finish.
  8. Bake: Place the muffin tin in the oven and bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before adding to batter to prevent color bleeding.
  • Almond flour can vary in texture; fine almond flour yields a lighter muffin.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free version, substitute butter with coconut oil or a dairy-free alternative.
  • Ensure not to overmix the batter to maintain light and fluffy muffins.

Nutrition

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

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