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Almond Flour Lemon Blueberry Muffins

Almond Flour Lemon Blueberry Muffins You’ll Crave Every Morning

Delight in these Almond Flour Lemon Blueberry Muffins that are gluten-free, grain-free, and perfect for any morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Almond Flour Provides structure and a nutty flavor; choose this for a gluten-free alternative.
  • 1/3 cup Monk Fruit Sweetener Adds sweetness without calories; if preferred, swap in coconut sugar or honey.
  • 1/2 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 tablespoon Lemon Zest Provides a fresh, citrusy aroma; lime zest can offer a delightful twist.
  • 2 teaspoons Baking Powder Acts as a leavening agent for that perfect fluffiness.
  • 1/2 cup Greek Yogurt Adds moisture and tang; for a dairy-free option, substitute with plant-based yogurt.
  • 1/4 cup Maple Syrup Contributes sweetness and moisture; honey or agave syrup are great alternatives.
  • 3 large Eggs Binds the batter and adds richness; for vegan muffins, flax eggs work wonderfully.
  • 1 cup Blueberries Adds natural sweetness and bursts of flavor; fresh berries are preferable.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper 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, mixing until fully combined.
  4. Gently fold in the fresh blueberries.
  5. Evenly distribute the batter into the lined muffin cups, filling each about three-quarters full.
  6. Place the muffin pan in the preheated oven and bake for 20 minutes.
  7. Once baked, remove the muffins and allow them to cool in the pan for about 5-10 minutes.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Enjoy them warm by pairing with butter or honey. Store leftovers in an airtight container at room temperature for up to 4 days.

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