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Almond Flour Lemon Blueberry Muffins

Almond Flour Lemon Blueberry Muffins

Easy gluten-free almond flour muffins with lemon and blueberries, soft and moist, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breads and Muffins, Breakfast, Snack
Cuisine Dairy-Free Optional, Gluten Free
Servings 12 muffins
Calories 200 kcal

Equipment

  • oven
  • Muffin tins
  • whisk
  • mixing bowls

Ingredients
  

Dry Ingredients

  • 2.5 cups blanched almond flour we use Bobs' Red Mill Super Fine Almond Flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 0.5 cup milk or dairy-free milk of choice
  • 1 teaspoon apple cider vinegar
  • 0.25 cup butter or dairy-free butter, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 0.5 cup sugar or coconut sugar

Fruits

  • 1 cup blueberries, divided

Instructions
 

Baking Instructions

  • Preheat oven to 350 degrees F and line full size muffin tins with paper liners. Set aside.
  • In a small bowl combine almond flour, baking soda, baking powder and salt with a large whisk, pastry cutter or fork. Set aside.
  • Add apple cider vinegar and milk together to a liquid measuring cup or small bowl. Let sit while you whisk the eggs. The mix will curdle a bit mimicking a buttermilk.
  • In a large mixing bowl, lightly whisk eggs. Then add milk mix, melted butter, lemon zest, lemon juice, vanilla extract and sugar and mix to combine.
  • Add almond flour mix to the wet ingredients, and mix to combine. Batter will be smooth. Do not over mix.
  • Stir in ½ cup blueberries to just combine.
  • Scoop batter into prepared baking tins. Top with remaining blueberries. Bake for 25 minutes or until top is golden and a toothpick comes out clean from the center.
  • Let sit in baking tins about 10 minutes, move to baking rack to cool and enjoy!
  • Store in a sealed container at room temperature for 1-2 days, in the refrigerator for up to a week Or freezer for several months.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg
Keyword almond flour lemon blueberry muffins, almond flour muffins, easy almond flour muffin recipe, easy gluten-free baking, gluten-free almond flour muffins, gluten-free muffins
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