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!

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

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.

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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Almond Flour Lemon Blueberry Muffins

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 12 Calories: 148 Best Season: Suitable throughout the year Dietary:

G Gluten Free N Nut Free P Pescatarian S Soy Free

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Author: Katie Cooking Method: Baking Cuisine: American Courses: Breakfast, Dessert Recipe Keys: Gluten Free Nut Free P 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

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 
  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

148kcal

Calories

6g

Protein

9.8g

Carbs

10.5g

Fat

2.2g

Fiber

5.4g

Sugar

Show Full Nutrition Label

Nutrition Facts

Servings 12

Serving Size 1 muffin

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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%

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* 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

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