These Almond Flour Blueberry muffins are healthy, amazingly tender, bursting with blueberries, lemon zest and juice and made using without any refined sugar.
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Almond Flour Lemon Blueberry Muffins
Amazingly soft and tender, packed with fresh blueberries, lemon juice, lemon zest and made without refined sugar. These are easy to make using all good for you ingredients unlike this classic Sour cream Blueberry Muffins.
Almond flour not only makes them naturally gluten free but also makes them amazingly tender and provides a nutrition boost such as vitamin E, anti oxidants, fiber and minerals. You might also love these almond flour shortbreads, almond flour mug cake or almond flour cake.
Why You'll Love This Recipe?
- Healthy - It is made good for you ingredients like almond flour, maple syrup, blueberries, egg, milk and lemon. There is no oil, butter or refined sugar.
- Taste - It is mildly sweet bursting with fresh blueberries and tangy lemon.
- Tender and Moist - Almond flour and blueberries adds moisture, lemon juice when combined with baking soda makes them soft and tender.
- Small batch - This recipe makes only a small batch of 6 muffins.
- Dietary needs - These are naturally gluten free, low carb and grain free. Use a plant based milk to make them dairy free and flax eggs to make them vegan.
How Do You Keep Berries From Sinking?
The thick batter ensures that the blueberries do not sink to the bottom and stays evenly distributed. You could also try coating them in a teaspoon of flour before folding them into the batter.
INGREDIENTS (Scroll to the bottom of the post for full recipe)
- Almond flour - Use super fine variety and not meal.
- Leavening - Baking powder and baking soda.
- Egg - Provides structure and binding.
- Maple syrup - Adds subtle sweetness and makes them healthier.
- Milk - We used regular milk but feel free to use almond milk instead.
- Lemon - Both lemon zest and juice is used for a tangy citrus punch.
- Blueberry - Use fresh ripe blueberries.
- Use paper liners - The absence of gluten makes them very tender so make sure to line the pan with paper liners so that they can removed without breaking.
- Cool completely before removing - Make sure that they are completely cool before removing.
- 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.
How To Make (Scroll to the bottom of the post for full recipe)
- Mix Dry - Whisk nut flour, baking soda, baking powder and salt together in a bowl.
- Mix wet - Whisk egg, maple syrup, milk, lemon juice and zest in a larger bowl.
- Finish batter - Stir in fresh blueberries, transfer batter into the paper lined muffin pan and top with more blueberries.
- Bake - Bake at 350 degrees for 30 to 35 minutes or the tops are deep golden in color.
How Long Do They Last?
These will last for up to 2 days at room temperature or frozen for up to two months. They will make a quick grab and go breakfast on a weekday or snack.
FREQUENTLY ASKED QUESTIONS
Use one flax egg instead of regular egg. Combine 1 tablespoon flaxseed meal with 2 and ½ tablespoons water and let it sit for 5 minutes or so.
Sure can! Make sure to add them from frozen without thawing.
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More Almond Flour Muffin Recipes to Try:
- 2 cups almond flour, super fine
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- ¼ cup maple syrup
- ¼ cup + 2 tablespoons milk
- 1 tablespoon lemon juice
- zest of ½ lemon
- ¾ cup fresh blueberries
- Preheat oven to 350°F and line a 6 cup muffin pan with paper liners.
- Add all dry ingredients into a medium bowl and whisk to combine.
- Add all wet ingredients into a another medium bowl, whisk until well combined.
- Stir dry ingredients and mix until thoroughly combined. Mix in ½ cup blueberries. Divide batter evenly into the prepared pan, tap the pan on the counter couple of times (this helps in giving an even top) and place remaining blueberries on top.
- Bake for 30 to 35 minutes or the tops look deep golden brown. Place pan on a wire rack and cool completely before removing from pan.
Use paper liners - The absence of gluten makes them very tender so make sure to line the pan with paper liners so that they can removed without breaking.
Cool completely before removing - Make sure that they are completely cool before removing.
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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 31mgSodium: 205mgCarbohydrates: 21gFiber: 5gSugar: 12gProtein: 9g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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