Almond Flour Lemon Blueberry Muffins

Almond Flour Lemon Blueberry Muffins

Soft, tender and gluten-free almond flour lemon blueberry muffins made with fresh berries, bright lemon and plain yogurt. A simple one-bowl breakfast the whole family loves.

5 from 2 votes

Author :Tatiana

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Prep Time 10

Cook Time 25

Course Breakfast recipes

Cuisine American

Servings muffins

Ingredients

2½ cups blanched almond flour
2 teaspoons baking powder
Pinch of salt
3 eggs
½ cup plain yogurt or Greek yogurt
⅓ cup granulated sugar or honey/maple syrup
Zest and juice of ½ lemon
½ cup fresh blueberries plus extra for topping

Instructions

Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
Whisk together the eggs, yogurt, sugar, lemon zest and lemon juice until smooth.
Stir in the almond flour, baking powder and salt until just combined.
Gently fold in the blueberries.
Scoop the batter into the liners, filling each about two-thirds full, and press a few extra berries on top.
Bake for 22 to 25 minutes, until golden and set in the center. Cool in the pan for 10 minutes before removing.

Notes

Do not overmix. Stir just until the batter comes together so the muffins stay tender.
Use blanched almond flour, not almond meal. Fine blanched flour gives a soft, light crumb. Almond meal is coarser and bakes up dense and grainy.

Bake at 325°F. Almond flour browns quickly, so a lower oven keeps the tops golden while the centers finish cooking. Do not bake at 350°F or the tops will brown before the middle sets.

Let them cool 10 minutes in the pan before removing. Almond flour muffins are delicate while hot and firm up as they cool.

Yogurt swaps. Full-fat plain yogurt, Greek yogurt, or sour cream all work.

Sweetener swaps. Granulated sugar, honey, or maple syrup all work. Liquid sweeteners make the batter slightly softer.

Frozen blueberries. Use straight from the freezer without thawing, and toss them in 1 teaspoon of almond flour first so they do not sink or bleed into the batter.

Store 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. Thaw overnight in the fridge.

Reheat in the microwave for 20 to 30 seconds, or in the air fryer at 350°F for 2 minutes.

Keyword almond flour lemon blueberry muffins

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