Lemon Blueberry Muffins {with Almond Flour}
These lemon blueberry muffins are perfect for Spring and Summer! With a light and fluffy texture, they are sweet, and tangy, bursting with bright blueberry flavor. Made with almond flour, these muffins are gluten free and great for the whole family to enjoy.
These almond flour lemon blueberry muffins are just in time for spring and summer popping up right around the corner!
They are absolutely perfect for an Easter morning breakfast or alongside a cup of tea as an afternoon snack.
They are seriously so delicious!
They are bursting with blueberries with a hint of tangy lemon flavor all in one soft and fluffy muffin.
What Makes These Lemon Blueberry Muffins Different?
Almond flour keeps these muffins completely gluten-free.
These muffins make the perfect breakfast, midday snack or late night craving dessert.
They are freezer friendly making them perfect for meal prep and they’re kid-friendly so they’re great to throw in the kiddos lunch bags for school.
Ingredients For Gluten-Free Lemon Blueberry Muffins
Would you believe me if I told you that you only needed 6 ingredients for these blueberry lemon muffins? Yup! SIX. INGREDIENTS.
- Blueberries (fresh or frozen)
- Lemon zest, Lemon juice
- Coconut oil
- Almond flour
- Eggs, room temperature
This recipe is so simple, you probably already have all of these ingredients at home already, no shopping necessary.
How to Make Lemon Blueberry Muffins
These muffins can be ready in about half an hour, or you can make them ahead of time and reheat when you’re ready to enjoy.
First, preheat the oven to 350 F. Grease a muffin pan, or line with paper liners.
Second, zest 1 lemon, set the lemon zest aside. Then juice the lemon(s) using a citrus juicer.
Then, In a mixing bowl, whisk together eggs, coconut oil, honey, and lemon juice.
In a separate bowl, mix almond flour, 1/4 cup tapioca flour, and baking soda. Make sure there is no clump left. Combine the wet and dry ingredients gently with a spatula.
Wash and dry the blueberries then coat it with 1 – 2 tsp of tapioca flour**.
Now, fold in 3/4 of the blueberries and lemon zest in the batter. Spoon the batter into the prepared muffin cups, filling them close to the top. Add the rest of the blueberries on top.
Bake 14 – 16 minutes in the oven. A toothpick inserted into the center of a muffin should come out clean.
Enjoy!
Tips For the Best Lemon Blueberry Muffins
1. Make sure eggs are room temperature. Room temperature eggs combine more evenly throughout the batter which creates a smooth mixture that traps air and expands in the oven. The expansion of air leads to a light and fluffy muffin texture.
2. Don’t over-mix the batter. Gently combine wet and dry ingredients using a rubber spatula.
3. Pack flours when measuring. Scoop flour into measuring cups and level off with the back of a knife.
4. Check the expiration date on the baking soda. Baking soda helps baked goods rise and if your baking soda has expired it could leave you with flat muffins.
5. Check your oven temperature. Ovens usually takes about 10 additional minutes to reach the target temperature after the “beep” sound. I use an oven thermometer to ensure the temperature is accurate. This can prevent over-baking which results in dry muffins.
Can I Use Frozen Blueberries?
Yes! Just make sure you add them thaw and drain the frozen blueberries. When incorporating them into the muffin batter, don’t over-mix, because the blueberry juice could turn the batter green.
How to Store These Lemon Blueberry Muffins
Any leftover muffins can be stored either on the countertop, in the fridge, or in the freezer as well!
Stored on the countertop these muffins will last about 2 days, and up to a week if kept in the fridge.
To reheat, microwave for about 20 seconds to prevent overheating and continue to heat in small increments until desired warmth is reached.
These muffins also freeze really well and can be kept in the freezer for up to 3 months!
That means these are perfect for meal prep and making extra to keep in the freezer so you can take them out as needed.
To reheat, microwave for about 40 seconds to start and continue to heat in small increments until your muffin is as warm as you’d like it.
What’s your favorite kind of muffin? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
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Get the recipe:Lemon Blueberry Muffin {with Almond Flour}
Ingredients
Wet Ingredients:
- 3 eggs, room temperature
- 1/4 cup coconut oil, melted and cooled
- 1/3 cup honey
- 3 tbsp freshly squeezed lemon juice, ~1/2 – 1 lemon
- 1 tsp vanilla extract
Dry Ingredients:
- 1 3/4 cup almond flour, Packed
- 1/4 cup + 1 tsp tapioca flour, packed **
- 1 tsp baking soda
Fold-Ins
- 1 cup blueberry
- Zest f one lemon, ~1 tbsp
Equipment
Instructions
- Preheat oven to 350 F.
- Grease a muffin pan, or line with paper liners.
- Zest 1 lemon, set the lemon zest aside. Then juice the lemon(s) using a citrus juicer.
- In a mixing bowl, whisk together eggs, coconut oil, honey, and lemon juice.
- In a separate bowl, mix almond flour, 1/4 cup tapioca flour, and baking soda. Make sure there is no clump left. Combine the wet and dry ingredients gently with a spatula.
- Wash and dry the blueberries then coat it with 1 – 2 tsp of tapioca flour**. Then fold in 3/4 of the blueberries and lemon zest. Spoon the batter into the prepared muffin cups, filling them close to the top. Add the rest of the blueberries on top.
- Bake 14 – 16 minutes in the oven. A toothpick inserted into the center of a muffin should come out clean.
Notes
- **Toss blueberries in 1 tsp tapioca flour before adding into the batter to prevent them from sinking to the bottom.
- Make sure your oven temperature (I use an oven thermometer)is accurate to prevent over-baking the muffins which results in dry muffins.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
My whole family enjoyed them. They’re moist and so delicious!