These Almond Flour Lemon Blueberry Muffins are so light, fluffy, and have the perfect amount of sweetness to them! They are so incredibly refreshing with that hint of lemon too. Perfect for Spring and Summer! They are also gluten free, grain free, and refined sugar free. Easily make these dairy free by substituting the Greek yogurt for your favorite dairy free yogurt. Happy baking!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you love these muffins, you will also love my Almond Butter Banana Oat Muffins.
What You Will Need
- 2 cups fine organic almond flour
- ¼ tsp salt
- ½ tsp baking powder
- 2 tbsp monk fruit, optional if you like sweeter muffins) – Code COOKINGKATIE15 for 15% off Lakanto monk fruit sweeteners!
- ¼ cup plain, nonfat Greek yogurt (use dairy free yogurt, olive oil, or avocado oil if dairy free option)
- ¼ cup organic maple syrup
- 3 large organic eggs
- Zest of 1 large lemon, or 2 small
- ½ cup fresh blueberries
How To Make Them
- Preheat oven to 350°F. Line a cupcake pan with 12 liners; set aside. Link to my silicone liners can be found here.
- In a large mixing bowl, whisk together the almond flour, monk fruit, salt, lemon zest and baking powder.
- Add the Greek yogurt, syrup, eggs, and mix until well combined.
- Fold in the blueberries
- Spoon batter evenly into your liners.
- Bake for 20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
How To Store Leftovers
Store your leftovers covered in an air tight container at room temperature for up to 4 days or in the fridge for up to a week.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Almond Flour Lemon Blueberry Muffins
These Almond Flour Lemon Blueberry Muffins are so light, fluffy, and have the perfect amount of sweetness to them! They are so incredibly refreshing with that hint of lemon too. Perfect for Spring and Summer! They are also gluten free, grain free, and refined sugar free. Easily make these dairy free by substituting the Greek yogurt for your favorite dairy free yogurt. Happy baking!
Ingredients
Instructions
-
Preheat oven to 350°F. Line a cupcake pan with 12 liners; set aside. Link to my silicone liners can be found here.
-
In a large mixing bowl, whisk together the almond flour, monk fruit, salt, lemon zest and baking powder.
-
Add the Greek yogurt, syrup, eggs, and mix until well combined.
-
Fold in the blueberries.
-
Spoon batter evenly into your liners.
-
Bake for 20 minutes or until the center is set.
-
Remove from the oven and let cool for 5-10 minutes before serving.
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 148kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 1g5%
- Cholesterol 54mg18%
- Sodium 73.8mg4%
- Total Carbohydrate 9.8g4%
- Dietary Fiber 2.2g9%
- Sugars 5.4g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
