These Almond Flour Lemon Blueberry muffins are one of the healthiest muffins you'll make. They are amazingly tender, bursting with blueberries, and are naturally gluten-free, high-protein and have no refined sugar or oil!
If you are looking for high-protein muffins, try my almond flour banana muffins or almond flour carrot muffins recipe!
A Quick Look at the Recipe
✅ Recipe Name: Almond Flour Lemon Blueberry Muffins Recipe
🕒 Ready In: ~ 8 minutes plus baking time
👪 Serves: 6 muffins
🧑🍳 Main Ingredients: Almond flour, lemon, blueberry, maple syrup, egg and milk.
📖 Dietary Info: High protein, gluten-free, low-carb and refined-sugar free.
📌 Difficulty: Just mix and bake
Why you’ll love these almond flour muffins with blueberries?
These almond flour lemon blueberry muffins are a healthier take on a classic, made with simple, wholesome ingredients like almond flour, eggs, milk, and naturally sweetened with maple syrup. There’s no added oil or butter, yet they turn out incredibly tender and moist.
They’re high in protein, gluten-free, low-carb, and refined sugar-free—perfect if you’re looking for a better-for-you treat that still feels indulgent. Light, flavorful, and packed with juicy blueberries, these muffins are as nourishing as they are delicious.
- maria doss
Featured Comment
One reader Teresa writes, "These were really good. Minimal healthy ingredients. I put some sliced almonds on top. Will make again. Thank you for the recipe" ★★★★★
Another reader Debi writes, "Excellent recipe. I ate a very warm one right out of the muffin paper with a spoon. Will definitely make these again!!"★★★★★
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Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour - Use super fine variety and not almond meal. I like to buy a big bag Kirkland from Costco and store in the refrigerator to extend the shelf life.
- Leavening - Baking powder and baking soda provide the lift and makes the crumb lovely and soft.
- Egg - Provides structure and binding like in mini blueberry muffins. Use room temperature egg, so it incorporates easily into the batter.
- Maple syrup - Adds subtle sweetness and makes it healthier.
- Milk - Whole milk makes it rich, adds sweetness and helps the muffin get a golden brown color.
- Lemon - Lemon juice adds acidity and tartness, and the zest contains floral lemon oils.
- Blueberry - Use fresh, juicy, sweet or plump blueberries or frozen, as for the blueberry crisp recipe with oats. If using frozen, stir them in frozen. If you thaw, they will bleed into the batter and you’ll end up with blueberry streaks.
Tips for Success
- Use paper liners - Lining your cupcake pan will prevent your almond flour blueberry muffins from sticking.
- Cool completely before removing - These are super tender, so let them cool completely to firm up before attempting to remove.
- Give a tap - Tap the pan on the kitchen counter couple of times to make sure that the tops are smoother and more rounded.
- Bake until the tops are deep golden in color.
- Storage: Store them at room temperature for about 2 days or frozen for up to two months. They will make a healthy breakfast muffin for busy mornings.
More muffin recipes
Almond Flour Blueberry Muffins
Ingredients
- 2 cups almond flour super fine
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup + 2 tablespoons milk
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- zest of ½ lemon
- ¾ cup fresh blueberries divided
Instructions
- Prep. Preheat oven to 350°F and line a 6-cup muffin pan with paper liners.
- Combine dry ingredients. Add the almond flour, baking powder, baking soda and salt into a small bowl and whisk to combine.
- Combine wet ingredients. Into another larger bowl, add the egg, milk, maple syrup, lemon juice, and zest. Whisk until well combined.
- Finish batter. Add the flour mixture and ½ cup of blueberries. Divide the batter evenly among the prepared muffin cups. Tap the pan gently on the counter a few times to ensure an even top, then place the remaining blueberries on top.👉 If you are using frozen blueberries, then stir them frozen without thawing.
- Bake. Bake for 27 to 35 minutes or the tops look deep golden brown. Place pan on a wire rack and cool completely before removing from pan.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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1 & 2. Whisk almond flour, baking soda, baking powder and salt together in a bowl.
3. Add one egg, maple syrup, lemon juice and milk in another larger bowl.
4. Zest a lemon. Run the side of a lemon back and forth over a microplane, being careful not to get the white pith.
5 & 6. Whisk all wet ingredients until thoroughly combined.
7 & 8. Add the combined dry ingredients and mix gently until just combined.
9 & 10. Stir in fresh blueberries and mixed until evenly distributed.
11 & 12. Divide batter into paper lined muffin pan and bake at 350 degrees for 30 to 35 minutes or the tops are deep golden in color.
👉 If you are looking for more fresh blueberry recipes, then try my blueberry buttermilk waffles or the zucchini blueberry muffins.
Recipe FAQs
Use a flax egg in place of a regular egg. Mix 1 tablespoon flaxseed meal with 2½ tablespoons water and let it sit for about 5 minutes, until it thickens. Then use it in the recipe as you would a regular egg.
Use a thick batter—this helps suspend the blueberries so they stay evenly distributed rather than sink to the bottom. If your batter feels too thin, the blueberries will naturally drop as the muffins bake.
Another helpful trick is to toss the blueberries in a teaspoon of flour (or almond flour for gluten-free recipes) before folding them in. This light coating helps them grip the batter and stay in place for a more even distribution throughout.
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Natalie
This is my favorite muffin recipe. I like to swap out 1/3C of the almond flour for vanilla protein powder and then add whatever toppings I like (as well as cinnamon and vanilla extract). Grated carrot, raisins and walnuts were 10/10 with this base recipe. Thank you!!!
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
Debi
Excellent recipe. I ate a very warm one right out of the muffin paper with a spoon. Will definitely make these again!!
Teresa Bonin
These were really good. Minimal healthy ingredients. I put some sliced almonds on top. Will make again. Thank you for the recipe
Maria Doss
Love to hear that - Maria ❤️
JDC
These are delicious. I used frozen blueberries and incorporated them frozen as per the instructions and they worked perfectly. I will definitely be making these again!
Maria Doss
Thanks so much—happy to hear it turned out well - Maria♡