Almond Flour Blueberry Muffins
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!
Servings 6 Muffins
Calories 279kcal
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.
Video
Notes
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
Serving: 1 muffin | Calories: 279kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 17g | Cholesterol: 31mg | Sodium: 205mg | Fiber: 5g | Sugar: 12g