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Almond Flour Lemon Blueberry Muffins

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!

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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
lemon blueberry muffins
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How To Make Them

  1. Preheat oven to 350°F. Line a cupcake pan with 12 liners; set aside. Link to my silicone liners can be found here.
  2. In a large mixing bowl, whisk together the almond flour, monk fruit, salt, lemon zest and baking powder.
  3. Add the Greek yogurt, syrup, eggs, and mix until well combined.
  4. Fold in the blueberries
  5. Spoon batter evenly into your liners.
  6. Bake for 20 minutes or until the center is set.
  7. Remove from the oven and let cool for 5-10 minutes before serving.
lemon blueberry muffins

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.

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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!

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Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins
Cooking Temp 350  °F
Servings 12
Calories 148
Dietary Gluten Free, Nut Free, Pescatarian, Soy Free
Description

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
  • 2 cup almond flour (organic, fine)
  • 1/4 tsp salt
  • 2 tbsp monk fruit (optional, if you like them to be more sweet)
  • 1/2 tsp baking powder
  • 1 lemon (zest of one large lemon or 2 small)
  • 3 eggs (large, organic)
  • 1/4 cup Greek Yogurt (plain, nonfat)
  • 1/4 cup maple syrup (organic)
  • 1/2 cup blueberries (fresh is best)
Instructions

  1. Preheat oven to 350°F. Line a cupcake pan with 12 liners; set aside. Link to my silicone liners can be found here.

  2. In a large mixing bowl, whisk together the almond flour, monk fruit, salt, lemon zest and baking powder.

  3. Add the Greek yogurt, syrup, eggs, and mix until well combined.

  4. Fold in the blueberries.

  5. Spoon batter evenly into your liners.

  6. Bake for 20 minutes or until the center is set.

  7. Remove from the oven and let cool for 5-10 minutes before serving.

Nutrition Facts

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.

Keywords: high protein, gluten free, muffins, blueberry, lemon
Read it online: https://cookingkatielady.com/recipe/almond-flour-lemon-blueberry-muffins/