You are going to love the delightful flavors of these Lemon Blueberry Almond Flour Muffins, a wholesome treat that perfectly balances tangy lemon zest, juicy blueberries, and the nutty goodness of almond flour. It’s going to satisfy your cravings for a sweet treat without a ton of carbs and added sugars. Trust me, your entire family will love them, even my toddler is a fan!
These Lemon Blueberry Almond Flour Muffins are a hit all year round, but they hold a special place during the spring and summer months when fresh blueberries are at their peak. If you happen to go blueberry picking these are a great recipe to make with all of those juicy berries! They make a delightful addition to brunches, picnics, or as a sweet treat for Mother's Day and even Fourth of July celebrations.
I was inspired to make these muffins when I realized the lack of nutritious dessert recipes available on my blog. These would be perfect to serve alongside this Spinach & Artichoke Frittata or with a refreshing low-carb drink.
- Why You’ll Love This Recipe
- 🍋 Ingredients You’ll Need
- 🥣 How To Make Lemon Blueberry Almond Flour Muffins
- 🍯 Ingredient Substitutions
- 📖 Get Creative: Fun Variations to Elevate Your Muffins
- ⏲️ Essential Tools for Baking Perfect Muffins
- Storage Tips
- 💭 Top Tip
- 💬 Common Questions
- 🍪 Related
- 🍳 Pairing
- Lemon Blueberry Almond Flour Muffins
- 🌡️ Food safety
Why You’ll Love This Recipe
- Burst of Refreshing Flavors: These muffins bring together the zesty tang of lemon and the natural sweetness of blueberries, creating a refreshing and irresistible flavor combination that's sure to make your taste buds happy.
- Wholesome and Nutritious: Made with almond flour and packed with blueberries, these muffins are a healthier alternative to traditional baked goods. They are loaded with nutrients, antioxidants, and healthy fats, making them a guilt-free treat for any time of the day. I recommend pairing them with a side of Greek yogurt to balance the sugars from the honey.
- Diabetes-Friendly Option: If you have type 2 diabetes like me, you'll appreciate that these muffins are made with wholesome ingredients and are lower in carbohydrates. Almond flour provides a lower glycemic impact compared to regular flour, helping to better balance blood sugar levels.
🍋 Ingredients You’ll Need
Preparing these delectable Lemon Blueberry Almond Flour Muffins requires a handful of carefully chosen ingredients that contribute to their irresistible flavor and wholesome nature. Each ingredient plays a crucial role in creating a delightful balance that you and your family will love.
- Almond Flour: Adds a nutty richness and a moist texture to the muffins while being a great alternative for those seeking gluten-free options.
- Blueberries: Bursting with natural sweetness and antioxidants, blueberries infuse each bite with a delightful pop of flavor and vibrant color.
- Lemon: Zest and juice from fresh lemons provide a tangy and refreshing citrus taste, complementing the blueberries and adding brightness to the muffins.
- Honey: A natural sweetener that enhances the overall flavor profile while offering an alternative to processed sugars.
- Butter: Melted butter brings richness and moisture to the muffins, ensuring a tender and delicious crumb.
- Vanilla Extract: Adds a touch of aromatic sweetness, rounding out the flavors and providing depth to the muffins.
- Salt, Baking Soda, and Baking Powder: These leavening agents contribute to the rise and texture of the muffins, ensuring they are light and fluffy.
See the recipe card for quantities.
🥣 How To Make Lemon Blueberry Almond Flour Muffins
These delicious almond flour muffins are super easy to make! I even had my toddler help me during the recipe testing process. Below are the step-by-step process photos and instructions to help you along the way.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy removal.
Start by adding the eggs and vanilla extract to a large mixing bowl.
Beat the eggs and vanilla extract together until well combined and frothy.
Add the honey, melted butter, lemon juice, and lemon zest to the bowl.
Stir vigorously until the ingredients are fully blended.
In a separate bowl, combine the salt, baking soda, baking powder, and almond flour. Mix well to ensure even distribution of the leavening agents.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Avoid overmixing to maintain a tender texture.
Carefully fold in half of the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter equally among the muffin cups, filling each one about three-quarters full. Sprinkle the remaining blueberries on top for an extra burst of flavor and visual appeal.
Bake the muffins in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely before enjoying these delightful treats.
By following these simple steps, you'll soon have a batch of mouthwatering Lemon Blueberry Almond Flour Muffins ready to be savored.
Helpful Hint: Before folding in the blueberries, you can lightly coat them in a small amount of almond flour. This helps prevent them from sinking to the bottom of the muffins during baking, ensuring an even distribution of juicy blueberries in every bite! I also recommend sprinkling a few on top before placing them in the oven.
🍯 Ingredient Substitutions
Ready to customize your Lemon Blueberry Almond Flour Muffins? Here are some fantastic substitutions that you can make to cater to your preferences or dietary needs while still enjoying the delightful flavors of these tasty treats.
- Almond Flour: For a nut-free version, you can replace almond flour with oat flour or a gluten-free flour blend.
- Blueberries: Swap blueberries with raspberries, strawberries, or diced apples for a different fruity twist.
- Lemon: If you prefer a different citrus flavor, you can substitute lemon with lime or orange zest and juice.
- Honey: Use maple syrup or agave nectar as a vegan alternative to honey.
- Butter: Opt for coconut oil or a plant-based butter substitute for a dairy-free option.
- Eggs: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for an egg-free version.
📖 Get Creative: Fun Variations to Elevate Your Muffins
These variations offer creative twists to the original Lemon Blueberry Almond Flour Muffins, allowing you to explore different flavors, textures, and fillings to suit your preferences and add exciting variations to your baking repertoire.
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for an extra crunch and delightful poppy seed flavor that pairs perfectly with the lemon and blueberries.
- Coconut Blueberry: Mix in ½ cup of shredded coconut to the batter to infuse the muffins with a tropical twist, enhancing the flavor and adding a hint of natural sweetness.
- Almond Lemon Glaze: Prepare a simple glaze by combining 1 cup of powdered monk fruit with 1-2 tablespoons of fresh lemon juice. Drizzle the glaze over the cooled muffins for an extra burst of tangy sweetness without the added sugar.
- Streusel Topping: Create a delicious streusel topping by combining ¼ cup of almond flour, 2 tablespoons of softened butter, 2 tablespoons of brown sugar, and a pinch of cinnamon. Sprinkle the mixture over the muffin batter before baking for a delightful crunchy texture.
- Lemon Cream Cheese Filling: Make a tangy and creamy surprise by mixing 4 ounces of softened cream cheese, 2 tablespoons of powdered sugar, and 1 tablespoon of lemon juice. Fill each muffin cup halfway with the batter, add a spoonful of the cream cheese mixture, and top with more batter before baking for a delightful cream cheese-filled muffin.
⏲️ Essential Tools for Baking Perfect Muffins
- Muffin Tin: A standard 12-cup muffin tin is ideal for this recipe.
- Paper Liners: These are used for lining the muffin tin to easily remove the muffins. If you don't have paper liners, you can lightly grease the muffin tin with cooking spray butter. Be sure to grease it well to prevent sticking.
- Stand Mixer or Whisk: I have a Kitchenaid and love how quickly it combines all of the ingredients for this recipe. That being said, you could also use a whisk, spatula, or fork to beat the eggs and combine the wet ingredients. It just might take a little bit longer but should yield the same result.
- Measuring Utensils: Use measuring spoons and cups to accurately measure the ingredients.
- Toothpick: Use a toothpick to test the doneness of the muffins by inserting it into the center. If it comes out clean, the muffins are fully baked.
- Cooling Rack: Place the muffins on a cooling rack to cool for a few minutes before removing them from the tin.
To properly store your freshly-baked muffins, allow them to cool completely to room temperature. Once cooled, transfer the muffins to an airtight container or a resealable plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If you want to enjoy them for a longer period, you can also freeze the muffins for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe container or bag. Thaw the frozen muffins in the refrigerator overnight or reheat them gently in the microwave or oven before serving. Proper storage will help maintain their freshness.
💭 Top Tip
To add a delightful crunch to your muffins, sprinkle a small handful of sliced almonds on top of each muffin before baking. The almonds will toast in the oven, creating a wonderful nutty flavor and add a crunchy texture to complement the softness of the muffins.
💬 Common Questions
Yes, you can use frozen blueberries in this recipe. Keep in mind that frozen blueberries may release more moisture during baking, which can slightly affect the texture of the muffins. To prevent the batter from turning blue, toss the frozen blueberries in a small amount of almond flour before folding them into the batter.
Almond flour provides a unique texture and flavor to these muffins, but if you need a substitute, you can try using other gluten-free flour like coconut flour or oat flour. Keep in mind that different flours have varying absorbency levels, so you may need to adjust the amount of liquid in the recipe. Start by substituting 1 cup of almond flour with ¾ cup of the alternative flour and adjust as needed.
Yes, you can make these muffins vegan by using suitable replacements for eggs, honey, and butter. Substitute each egg with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water). Replace the honey with maple syrup or agave nectar, and use melted coconut oil or a plant-based butter substitute for the melted butter.
While lemon zest adds a vibrant citrus flavor, you can still make these muffins without it. The lemon juice alone will provide a tangy taste. If desired, you can replace the lemon zest with a small amount of lemon extract for a hint of lemon flavor.
To prevent the muffins from sticking to the paper liners, make sure to use high-quality liners and let the muffins cool completely before attempting to remove them. If you're still experiencing sticking issues, lightly spray the liners with cooking spray or use silicone liners instead.
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Lemon Blueberry Almond Flour Muffins
- Muffin Tin
- Paper Liners
- Stand Mixer or Whisk
- Measuring Utensils
- Cooling Rack
- 3 eggs
- 1 teaspoon vanilla extract
- ⅓ cup honey
- ⅓ cup butter melted
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups almond flour
- 1 cup blueberries
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, beat the eggs with the vanilla extract until well combined.
- Add the honey, melted butter, lemon juice, and lemon zest to the bowl. Mix until fully combined.
- In a separate bowl, mix together the salt, baking soda, baking powder, and almond flour.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in half of the blueberries.
- Divide the batter evenly between the muffin cups. Sprinkle the remaining blueberries on the top.
- Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool for a few minutes before removing the muffins from the tin.
🌡️ Food safety
Allow muffins to cool before serving: After baking, let the muffins cool on a wire rack before serving. This allows them to set and prevents any accidental burns from hot muffins or excessive steam.
Store leftovers properly: If there are any leftover muffins, store them in an airtight container at room temperature or in the refrigerator, depending on the recipe. Follow proper food storage guidelines to maintain freshness and prevent any potential foodborne illnesses.