Lemon Blueberry Almond Flour Muffins Recipe
Introduction
These Almond Flour Lemon Blueberry Muffins are a delightful treat combining tangy lemon zest with juicy blueberries. Naturally sweetened with honey, they make a perfect breakfast or snack for anyone seeking a gluten-free option.
Ingredients
- 2 cups almond flour
- 3 large eggs
- 1/4 cup honey
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a large bowl, whisk together the almond flour, eggs, honey, and lemon zest until the batter is smooth and well combined.
- Step 3: Gently fold the blueberries into the batter, being careful not to crush them.
- Step 4: Divide the batter evenly among the muffin cups and bake for 20–25 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
- Step 5: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra moisture, add a tablespoon of melted coconut oil or butter to the batter.
- Swap fresh blueberries for frozen ones, but do not thaw to avoid color bleeding.
- Use finely ground almond flour to ensure a light texture.
- Add a teaspoon of vanilla extract for extra flavor complexity.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to three months. Reheat gently in a microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
These muffins rely on almond flour for their texture and gluten-free quality, so using regular flour will change the texture and may require adjusting the liquid ingredients.
Are these muffins suitable for a low-sugar diet?
The recipe uses honey as a natural sweetener, which is lower in refined sugar, but if you prefer, you can reduce the honey amount or substitute with a low-calorie sweetener to suit your needs.
PrintLemon Blueberry Almond Flour Muffins Recipe
Delight in these moist and flavorful Almond Flour Lemon Blueberry Muffins, a perfect gluten-free treat bursting with fresh lemon zest and juicy blueberries. Made with wholesome almond flour and naturally sweetened with honey, these muffins make for a healthy and delicious breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup honey
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with oil or butter to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the almond flour, baking powder, and salt. Whisk them together until evenly blended.
- Combine wet ingredients: In a separate bowl, beat the eggs, honey, lemon zest, and vanilla extract together until smooth and well incorporated.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in blueberries: Carefully fold the fresh blueberries into the batter, distributing them evenly without crushing.
- Fill the muffin cups: Spoon the batter into the muffin cups, filling each about three-quarters full to allow space for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute honey with maple syrup or agave nectar for a different sweetness profile.
- For a dairy-free option, ensure the muffin liners are non-stick and omit any butter if used for greasing.
- Fresh blueberries are preferred, but frozen blueberries can be used—do not thaw them before folding into batter to prevent bleeding color.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Keywords: Almond Flour Muffins, Lemon Blueberry Muffins, Gluten-Free Breakfast, Healthy Muffins, Honey Sweetened Muffins
