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
Scale
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
