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Almond Flour Lemon Blueberry Muffins

Almond Flour Lemon Blueberry Muffins for a Guilt-Free Treat

Delight in these Almond Flour Lemon Blueberry Muffins, a nutritious and guilt-free treat perfect for any time of day.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 2 cups Almond Flour
  • 1/2 cup Monk Fruit Sweetener
  • 1/2 teaspoon Salt
  • 1 tablespoon Lemon Zest
  • 2 teaspoons Baking Powder Ensure gluten-free
  • 1 cup Greek Yogurt Can use non-dairy yogurt
  • 1/4 cup Maple Syrup Agave syrup is a good alternative
  • 2 large Eggs Substitute with flaxseed for vegan
  • 1 cup Blueberries Can swap with other berries

Equipment

  • Cupcake pan
  • Mixing Bowl
  • spatula
  • whisk
  • Muffin Liners

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 muffin liners.
  2. In a large mixing bowl, whisk together almond flour, monk fruit sweetener, salt, lemon zest, and baking powder.
  3. Add Greek yogurt, maple syrup, and eggs to the dry ingredients; mix until smooth.
  4. Gently fold in the blueberries to the batter.
  5. Carefully fill each muffin liner about three-quarters full with batter.
  6. Bake in the preheated oven for 20 minutes or until tops are golden and a toothpick comes out clean.
  7. Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, measure almond flour accurately and avoid over-mixing the batter after adding blueberries.

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