These Almond Flour Lemon Blueberry Muffins are a perfect gluten-free treat, combining juicy blueberries with bright lemon zest for a refreshing flavor.
Made with almond flour, these muffins have a moist, tender crumb and are easy to whip up for breakfast, snack, or brunch.
Using fresh lemon zest and berries ensures a lovely tang and sweetness without overpowering the delicate almond flavor.
Why You’ll Love This Recipe
- Almond flour provides a tender, moist texture and nutty flavor while keeping it gluten-free.
- Fresh blueberries add natural sweetness and moist bursts within the crumb.
- Lemon zest brightens the muffins balancing the sweetness and enhancing the overall flavor.
Almond Flour Lemon Blueberry Muffins (gluten free)
Enjoy moist, tender gluten-free muffins made with almond flour, fresh blueberries, and zesty lemon for a delightful breakfast or snack.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 12
- Yield
- 12 muffins
Ingredients
- 2 1/2 cups almond flour (250 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup honey or maple syrup (60 ml)
- 1/4 cup melted coconut oil or neutral oil (60 ml)
- 1/4 cup unsweetened almond milk (60 ml)
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (150 g)
Instructions
- Prepare the Batter Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together almond flour, baking soda, and salt.
- Mix Wet Ingredients In a separate bowl, beat eggs. Add honey, melted coconut oil, almond milk, lemon zest, and vanilla extract. Mix well until combined.
- Combine and Add Blueberries Pour wet ingredients into dry ingredients and gently fold to combine into a thick batter. Carefully fold in fresh blueberries, trying not to break them.
- Bake the Muffins Spoon batter evenly into the prepared muffin cups. Bake for 22–25 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve Allow muffins to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Helpful Tips
- Use fresh blueberries rather than frozen to prevent too much moisture in the batter.
- If using frozen berries, do not thaw; fold in frozen berries gently to avoid color bleed.
- Make sure to zest only the yellow part of the lemon skin for best flavor—avoid the white pith which is bitter.
- Almond flour can vary in coarseness; finely ground blanched almond flour works best for muffins.
- Do not overmix the batter to keep muffins tender.
Storage and Make-Ahead
Store cooled muffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate muffins up to 5 days or freeze in a freezer-safe bag for up to 3 months.
When freezing, wrap muffins individually in plastic wrap and then place in airtight freezer bags.
To serve frozen muffins, thaw at room temperature or warm in a 300°F (150°C) oven for 5–7 minutes.
Frequently Asked Questions
Can I use a different flour instead of almond flour?
Almond flour gives these muffins their moist texture and nutty flavor. Using other gluten-free flours may alter texture and require recipe adjustments.
Are these muffins dairy-free?
Yes, the recipe uses almond milk and coconut oil, making it dairy-free. Ensure your ingredients are certified dairy-free if allergies are a concern.
Can I make these muffins vegan?
This recipe includes eggs and honey. To make vegan, substitute eggs with flax or chia eggs and use maple syrup instead of honey.
How do I prevent blueberries from sinking?
Gently fold blueberries into the batter and avoid overmixing. Coating berries lightly in almond flour before adding them to the batter also helps.
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