These Almond Flour Blueberry muffins takes 6 minutes to prepare. They are healthy, amazingly tender, bursting with blueberries, lemon zest and juice and made without any refined sugar.
Fresh blueberries with sweet and tart flavor, thin skin that bursts open when popped into the mouth, makes an exceptional snack during spring season. If you like to eat them plain or wondering how to use them, muffin recipes like lemon blueberry muffins or blueberry waffles are a perfect way to put them to good use.
These almond flour blueberry muffins are packed with blueberry flavor and boast a moist crumb. It is super tender, packed with sweet plump blueberries, lemon juice, lemon zest and made with maple syrup. Lemon and blueberries are a classic pairing!
Why you'll love this recipe?
- Super easy to make. There is no creaming butter or use of a hand mixer.
- There is no oil or butter in the recipe.
- Super tender and moist.
- Made using wholesome 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 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. If using frozen, stir them in frozen. If you thaw, they will bleed into the batter and you’ll end up with blueberry streaks.
Frozen blueberries: Super market frozen blueberries are sweet and flavorful because they are picked ripe and flash frozen. I like to use them during off-season instead of going for a berries lacking in flavor.
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.
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.
Pro tip: Lemon juice adds brightness but most of it is lost when exposed to heat. Whereas, the thin outer yellow rind adds lemony oils and tangy lemon flavor and aroma.
5 & 6. Whisk all wet ingredients until thoroughly combined.
Tip: The natural fat in ground almonds along with the emulsifiers in egg yolk when combined with maple syrup, will either prevent or slow down the formation of gluten, resulting in a supremely muffin.
7 & 8. Add the combined dry ingredients and mix gently until just combined.
9 & 10. Stir in fresh blueberries and mixed until evenly distributed.
Tip: If you are using frozen blueberries then, be aware that they leach color, straining your almond flour blueberry muffin batter. The trick is to stir them frozen.
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.
Tip: Both baking powder and baking soda produce gases as soon as they are hydrated. So your muffins need to be baked immediately.
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. Have you tried this almond flour lemon cookies?
- 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.
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.
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.
More muffin recipes
Almond Flour Blueberry Muffins
- 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.Pro tip: Lemon juice adds brightness but most of it is lost when exposed to heat. Whereas, the thin outer yellow rind adds lemony oils and tangy lemon flavor and aroma.
- Stir dry ingredients and mix until thoroughly combined. Mix in ½ cup blueberries. Tip: If you are using frozen blueberries then, be aware that they leach color, straining your almond flour blueberry muffin batter. The trick is to stir them frozen.
- 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.
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.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.