Almond Flour Lemon Blueberry Muffins
A delightful gluten-free muffin made with almond flour, fresh blueberries, and zesty lemon, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/4 tsp salt
- 2 tbsp monk fruit (or another sweetener of your choice)
- 1/2 tsp baking powder
- 1 lemon zested and juiced
Wet Ingredients
- 3 each eggs Use room temperature for better rise
- 1/4 cup Greek yogurt
- 1/4 cup maple syrup
Fruits
- 1/2 cup blueberries Use fresh blueberries for best flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with 12 muffin liners.
- In a large mixing bowl, whisk together almond flour, monk fruit, salt, lemon zest, and baking powder.
- In the same bowl, add Greek yogurt, maple syrup, lemon juice, and eggs. Mix until well combined to create a smooth batter.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Spoon the muffin batter evenly into the prepared liners, filling each about two-thirds full.
Baking
- Bake in the preheated oven for about 20 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes before serving.
Notes
Muffins can be stored at room temperature for 3 days, in the fridge for 1 week, or frozen for up to 3 months. To avoid tough muffins, do not overmix.