Almond Flour Lemon Blueberry Muffins Recipe
There’s something truly magical about the combination of tangy citrus and sweet berries, and these Almond Flour Lemon Blueberry Muffins embody that harmony in every bite. Whether you’re searching for a gluten-free treat or simply want to brighten your morning routine, these muffins deliver moist, bakery-style perfection with the added benefit of wholesome ingredients. Bursting with fresh blueberries and brightened by a kiss of lemon, they’re a joyful way to celebrate the simple pleasures of home baking.
Ingredients You’ll Need
You’ll be amazed at how each ingredient plays an essential role in crafting these muffins — from texture to flavor to color. Keeping things simple doesn’t mean sacrificing taste; instead, it allows those vibrant lemon and blueberry notes to truly shine!
- Blanched Almond Flour (2½ cups): The star of the show creates a tender, nutty crumb and keeps these muffins gluten-free.
- Baking Soda (1 teaspoon): Gives the muffins their lift for a fluffy bite.
- Baking Powder (½ teaspoon): Adds extra rise, working together with the baking soda.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Large Eggs (2): Bind the batter beautifully, adding richness and structure.
- Milk or Dairy-Free Milk of Choice (½ cup): Keeps things moist; almond, oat, or regular milk all shine.
- Apple Cider Vinegar (1 teaspoon): Reacts with the baking soda, making the muffins fluffy and mimicking buttermilk.
- Butter or Dairy-Free Butter, Melted (¼ cup): Adds richness and that classic muffins texture — choose your favorite version.
- Vanilla Extract (1 teaspoon): A hint of warm, aromatic flavor to round out the citrus and berry notes.
- Lemon Zest (2 teaspoons): Packs a punch of fresh, zesty aroma and color — don’t skip this!
- Lemon Juice (1 tablespoon): Adds the perfect pop of brightness that ties everything together.
- Sugar or Coconut Sugar (½ cup): Sweetens the batter; coconut sugar adds subtle caramel undertones.
- Blueberries, Divided (1 cup): Sweet, juicy bursts in every bite — fresh or frozen both work.
How to Make Almond Flour Lemon Blueberry Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 350 degrees F. Line a full-size muffin tin with paper liners — not only do they make cleanup a breeze, but they help your muffins pop out easily! Set the tin aside while you gather your ingredients. This step sets the stage for evenly baked, picture-perfect Almond Flour Lemon Blueberry Muffins.
Step 2: Mix Your Dry Ingredients
In a small bowl, combine the almond flour, baking soda, baking powder, and salt. Use a large whisk, a pastry cutter, or even a sturdy fork. Whisking these together ensures your leavening agents and salt are distributed evenly — a tiny but crucial detail for muffins that rise beautifully every time.
Step 3: Create Buttermilk Magic
Add the apple cider vinegar to your milk (dairy or dairy-free) in a liquid measuring cup or small bowl. Letting this mixture sit for a minute or two makes it curdle ever so slightly, transforming the milk into a buttermilk substitute. This trick adds tenderness and helps your Almond Flour Lemon Blueberry Muffins get extra light and fluffy.
Step 4: Mix Wet Ingredients
In a large mixing bowl, lightly whisk your eggs until blended and frothy. Add in the curdled milk, melted butter, lemon zest, lemon juice, vanilla extract, and sugar. Mix everything until it’s just combined — this base brings together all the sunny, sweet, and creamy flavors.
Step 5: Combine Wet and Dry Mixes
Pour your almond flour mixture into the bowl with the wet ingredients. Stir until the batter is smooth and just combined, being careful not to overmix. Overmixing can make muffins dense rather than tender. At this stage, your kitchen will already be smelling amazing!
Step 6: Fold in Blueberries
Gently stir in half of your blueberries. The secret here? Reserve the other half for topping. This way, your Almond Flour Lemon Blueberry Muffins won’t have all the berries sinking to the bottom — every bite will have juicy bursts both inside and on top.
Step 7: Fill Muffin Tins and Add Berries
Scoop the batter evenly into the prepared muffin tins, filling each cup about three-quarters full. Dot the tops with your remaining blueberries. This not only makes each muffin extra berry-full but also gives them that photogenic, bakery-style look after baking.
Step 8: Bake to Perfection
Bake your muffins for around 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let them rest in the tins for about 10 minutes, then transfer to a cooling rack. This brief wait ensures they set up perfectly and release easily from the liners.
Step 9: Enjoy or Store
Once cool to the touch, dive in and savor your fresh Almond Flour Lemon Blueberry Muffins! If you’ve managed not to eat them all, store leftovers in a sealed container at room temperature for up to two days, in the fridge for a week, or freeze for future muffin emergencies.
How to Serve Almond Flour Lemon Blueberry Muffins
Garnishes
A generous dusting of powdered sugar makes these muffins look extra inviting. For an elegant touch, you can add thin curls of lemon zest or even a drizzle of simple lemon glaze made from lemon juice and powdered sugar. If you’re feeling fancy, a dollop of creamy Greek yogurt on top complements the citrus beautifully.
Side Dishes
These muffins shine on their own but pair especially well with a velvety cup of coffee or hot tea. For a wholesome breakfast spread, serve them alongside a vibrant fruit salad or a bowl of vanilla yogurt sprinkled with nuts. Even a scrambled egg or two turns this into a satisfying, balanced meal.
Creative Ways to Present
Transform brunch by arranging the muffins on a rustic wooden board, interspersed with clusters of fresh blueberries and lemon slices. For a picnic or potluck, wrap each Almond Flour Lemon Blueberry Muffin in parchment and tie with twine for a charming grab-and-go treat. Or, bake mini versions for sweet party bites — they’re always a hit!
Make Ahead and Storage
Storing Leftovers
Once cooled, place muffins in an airtight container at room temperature for up to two days. If you want them to stay extra moist beyond that, pop them in the fridge for up to a week. Just remember to let them come back to room temperature before serving for the best soft texture.
Freezing
Almond Flour Lemon Blueberry Muffins freeze beautifully! Arrange completely cooled muffins in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container, squeezing out as much air as possible. They’ll keep for several months, ready whenever you crave a sunny, homemade treat.
Reheating
To enjoy a warm muffin straight from the fridge or freezer, simply pop it in the microwave for about 15-20 seconds or reheat in a low oven (300 degrees F) for 5-8 minutes. This brings them back to that freshly-baked, fragrant goodness we all love.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well. No need to thaw them; simply fold them in gently and proceed with the recipe. You may notice slightly more purple streaks in the batter, but the flavor and texture remain top-notch.
Are these muffins gluten-free?
Yes, Almond Flour Lemon Blueberry Muffins are completely gluten-free thanks to the almond flour base. Always double-check your baking powder and soda for any hidden gluten just to be safe if you have allergies.
Can I make these muffins dairy-free?
Definitely! Use dairy-free butter and your preferred plant-based milk. The result is just as moist and flavorful, perfect for anyone avoiding dairy or keeping things vegan-friendly (with an egg substitute, too).
How do I prevent the muffins from sticking to the liners?
Using parchment paper liners or lightly greasing your regular liners helps. Letting the muffins cool at least 10 minutes before removing from the tin also makes them come out neatly every time.
Can I substitute other berries or add-ins?
You bet! Raspberries or blackberries can step in for blueberries, or try adding a sprinkle of chopped nuts or white chocolate chips for variation. Just keep the total add-ins to about one cup for best results.
Final Thoughts
There’s nothing quite like the joy of baking a batch of Almond Flour Lemon Blueberry Muffins and savoring the bright flavors with someone you love. Don’t hesitate to whip up a tray — they’re cheerful, wholesome, and almost guaranteed to bring smiles to your home. Give them a try soon and let each bite remind you how wonderful homemade can be!
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Almond Flour Lemon Blueberry Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Delight in the perfect combination of tangy lemon and sweet blueberries with these moist and flavorful Almond Flour Lemon Blueberry Muffins. Made with almond flour and fresh ingredients, these gluten-free muffins are a great way to start your day!
Ingredients
Dry Ingredients:
- 2½ cups blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup milk or dairy-free milk of choice
- 1 teaspoon apple cider vinegar
- ¼ cup butter or dairy-free butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- ½ cup sugar or coconut sugar
Additions:
- 1 cup blueberries, divided
Instructions
- Preheat Oven: Preheat oven to 350 degrees F and line full-size muffin tins with paper liners. Set aside.
- Prepare Dry Ingredients: In a small bowl, combine almond flour, baking soda, baking powder, and salt. Set aside.
- Prepare Wet Ingredients: Mix apple cider vinegar and milk in a separate bowl. In a large mixing bowl, whisk eggs and add milk mixture, melted butter, lemon zest, lemon juice, vanilla extract, and sugar. Mix well.
- Combine Ingredients: Add the almond flour mix to the wet ingredients and stir until smooth. Be careful not to overmix. Fold in half of the blueberries.
- Bake: Scoop the batter into the muffin tins, top with the remaining blueberries, and bake for 25 minutes or until golden and a toothpick comes out clean.
- Cool and Serve: Let the muffins sit in the tins for 10 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature.
- Storage: Store the muffins in a sealed container at room temperature for 1-2 days, in the refrigerator for up to a week, or in the freezer for several months.
Notes
- Dividing the blueberries prevents them from sinking to the bottom of the muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Almond Flour Muffins, Lemon Blueberry Muffins, Gluten-Free Breakfast, Healthy Muffin Recipe
