Almond Flour Lemon Blueberry Muffins Recipe
Introduction
These Almond Flour Lemon Blueberry Muffins are a deliciously light and flavorful treat, perfect for breakfast or a snack. Combining the nutty richness of almond flour with fresh lemon zest and juicy blueberries, they offer a refreshing twist on a classic muffin.
Ingredients
- 2 cups almond flour
- 3 large eggs
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup honey
Instructions
- Step 1: In a bowl, whisk together the almond flour, eggs, honey, and lemon zest until a smooth batter forms.
- Step 2: Gently fold the blueberries into the batter, being careful not to crush them.
- Step 3: Divide the batter evenly into a muffin tin lined with paper cups or greased well.
- Step 4: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Step 5: Allow muffins to cool slightly before removing from the tin and serving.
Tips & Variations
- For extra moisture, add a tablespoon of plain yogurt or sour cream to the batter.
- Use frozen blueberries if fresh are not available, but do not thaw before folding in to prevent discoloring the batter.
- Swap honey with maple syrup for a different sweetness flavor.
- Add a pinch of cinnamon or vanilla extract for added depth.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute almond flour with another flour?
Almond flour provides moisture and a nutty flavor. You can substitute with coconut flour, but reduce the quantity and increase the eggs or liquid since coconut flour absorbs more moisture.
Are these muffins gluten-free?
Yes, using almond flour makes these muffins naturally gluten-free, perfect for those with gluten sensitivities or celiac disease.
PrintAlmond Flour Lemon Blueberry Muffins Recipe
These Almond Flour Lemon Blueberry Muffins are a delightful gluten-free treat bursting with fresh blueberries and zesty lemon flavor. Naturally sweetened with honey and made with protein-rich almond flour, they are perfect for a healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup honey
- 1 tablespoon lemon zest (from 1 medium lemon)
Add-ins
- 1 cup fresh blueberries
Instructions
- Prepare the batter: In a large mixing bowl, combine the almond flour, baking powder, and salt. In a separate bowl, whisk together the eggs, honey, and lemon zest until well blended. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined and smooth.
- Fold in blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them, ensuring even distribution throughout the mixture.
- Bake the muffins: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. Spoon the batter evenly into 12 muffin cups and bake for 20-25 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Almond flour is gluten-free and adds moisture, but you may substitute with other nut flours if preferred.
- Ensure blueberries are fresh or thawed if using frozen to maintain the best texture in muffins.
- For an extra tangy flavor, add a teaspoon of lemon juice along with the zest.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; thaw them at room temperature before serving.
Keywords: Almond flour, Lemon, Blueberry, Muffins, Gluten-free, Healthy snack, Breakfast
