Almond Flour Lemon Blueberry Muffins
Delightful and nutritious Almond Flour Lemon Blueberry Muffins, perfect for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free, Vegetarian
Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Mix the almond flour, baking powder, baking soda, and salt in a mixing bowl.
- Whisk together the eggs, Greek yogurt, honey (or maple syrup), lemon juice, and lemon zest in another bowl until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the blueberries gently.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the muffins for a few minutes in the tin before transferring them to a wire rack.
Notes
Avoid overmixing to ensure fluffy muffins; room temperature ingredients enhance fluffiness.