Almond Flour Lemon Blueberry Muffins

These almond flour lemon blueberry muffins taste like a bakery treat but are made with simple almond flour instead of white flour. Lemon zest and fresh blueberries do the heavy lifting, so you get big flavor from a short ingredient list. A little plain yogurt makes them extra tender, and the almond flour gives them a rich, lightly nutty taste while keeping them wheat-free.

Here's the Scoop

Soft, tender and naturally gluten-free muffins you mix in one bowl and bake at 325°F for about 25 minutes. The recipe makes 12 muffins packed with fresh blueberries and bright lemon, and they keep for a week in the fridge or freeze well for make-ahead breakfasts.

This recipe was originally published on The Top Meal in February 2020 and has been updated with an improved almond flour recipe and better tips.

Quick navigation

• Here's the Scoop
• Why You'll Love These Muffins
• Recipe Ingredients
• How to Make Almond Flour Lemon Blueberry Muffins
• Tips for Perfect Almond Flour Muffins
• Variations and Serving Ideas
• Frequently Asked Questions
• Storage and Reheating
• More Breakfast Recipes You'll Love
• Recipe

Why You'll Love These Muffins

• Naturally gluten-free. No wheat flour, just fine almond flour.
• One bowl, no mixer. Whisk, fold, scoop, bake.
• Real fruit flavor. Fresh blueberries and lemon zest in every bite, no artificial anything.
• Soft for days. Yogurt keeps them moist through the whole week.
• Make-ahead friendly. They freeze beautifully for grab-and-go mornings.

When I first tested these, I baked them at 350°F like a regular muffin and the tops browned too fast. Dropping the oven to 325°F was the fix, and it is the single most important step in this recipe.

Recipe Ingredients

Here's everything you'll need to make these pancakes. Detailed amounts are in the recipe card.

Almond flour. Use fine, blanched almond flour (not almond meal) for the softest crumb. You will need about 2½ cups.

Eggs. Three eggs give the muffins structure and lift, since there is no wheat flour to do it.

Plain yogurt. Adds moisture and a soft texture. Greek yogurt or sour cream both work. It is the same yogurt that makes my pineapple mango lassi so creamy.

Lemon. Use both the zest and the juice from half a lemon for bright, fresh flavor.

Fresh blueberries. About half a cup, plus a few extra to press on top before baking.

Sugar. A little granulated sugar sweetens the batter. Honey or maple syrup work too.

Baking powder and salt. For rise and to balance the sweetness.

How to Make Almond Flour Lemon Blueberry Muffins

These come together fast in one bowl. Here is the simple method, step by step. See recipe card for detailed instructions.

1. Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Whisk the eggs, yogurt, sugar, lemon zest and lemon juice until smooth.
3. Stir in the almond flour, baking powder and salt until just combined.
4. Gently fold in the blueberries so they do not break apart.
5. Scoop the batter into the liners, filling each about two-thirds full, and press a few extra berries on top.
6. Bake for 22 to 25 minutes, until golden and set in the middle. Let them cool in the pan for 10 minutes before moving them.

Tips for Perfect Almond Flour Muffins

Use blanched almond flour, not almond meal. Fine blanched flour bakes up soft and light. Almond meal is coarser and makes the muffins dense and grainy.

Bake at a lower temperature. Almond flour browns fast, so 325°F keeps the tops golden instead of burnt while the centers finish cooking.

Do not overmix. Stir just until the batter comes together. Overmixing can make the muffins tough.

Let them cool before lifting. Almond flour muffins are delicate while hot. Give them 10 minutes in the pan so they hold together.

Variations and Serving Ideas

Here are easy ways to change up or serve these lemon blueberry muffins. If you love a quick berry muffin, my Bisquick strawberry muffins are another easy family favorite.

• Add a simple lemon glaze (powdered sugar plus lemon juice) for a sweeter treat
• Swap blueberries for raspberries or chopped strawberries
• Sprinkle sliced almonds on top before baking for crunch
• Stir in a handful of white chocolate chips
• Serve warm with a pat of butter or a smear of cream cheese
• Pair with Greek yogurt and extra berries for a bigger breakfast
• Pack them in lunchboxes as a sweet little extra

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes. Add them straight from the freezer without thawing so they do not bleed into the batter. Toss them in a teaspoon of almond flour first to help them stay put. Any leftover berries are also delicious in my Ninja Creami blueberry ice cream.

Are almond flour muffins gluten-free?

Yes. Almond flour contains no wheat, so as long as your baking powder is certified gluten-free, these muffins are naturally gluten-free.

Why are my almond flour muffins dense?

Usually it is from using almond meal instead of fine almond flour, or from overmixing the batter. Measure the flour correctly and stir gently.

What yogurt should I use?

Full-fat plain yogurt, Greek yogurt or sour cream all work well. They add moisture and keep the muffins soft.

Can I make these without sugar?

You can swap the sugar for honey, maple syrup, or a granulated sweetener of your choice. Liquid sweeteners may make the batter slightly softer.

Storage and Reheating

Store the muffins in an airtight container in the fridge for up to 1 week. Freeze for up to 2 months in an airtight container or freezer bag. Reheat in the microwave for about 20 to 30 seconds, or in the air fryer at 350°F for 2 minutes.

More Breakfast Recipes You'll Love

• Kodiak Cakes Banana Pancakes
• Cranberry Blueberry Bread
• Triple Coconut Quick Bread
• Fluffy Pancakes with Evaporated Milk
• Kodiak Cakes Crepes

Hope you love these almond flour lemon blueberry muffins as much as my family does. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions!

Recipe