Almond Flour Lemon Blueberry Muffins

Easy + gluten-free, these almond flour muffins have the best flavor and texture! They are fabulously soft & moist, light with a hint of lemon and bursting with juicy blueberries!

almond flour lemon blueberry muffins easy gluten-free baking recipe
Almond Flour Lemon Blueberry Muffins

An easy recipe for soft, moist & delicious Almond Flour Blueberry Muffins!

So excited to finally share these gluten-free Almond Flour Lemon Blueberry Muffins!

We (and you!) regularly bake our Best Gluten-Free Blueberry Muffins and Gluten-Free Lemon Blueberry Bread.  I often receive questions asking if you can make those recipes with almond flour and the short answer is, no— in most recipes you cannot directly substitute almond flour for all purpose flour and expect the same result.

So I have been working on an almond flour blueberry muffin on and off for a while, but they were never quite perfect… until now!

These Almond Flour Lemon Blueberry Muffins have a fabulous texture, are bursting with juicy blueberries, have a great flavor with a hint of lemon and I think you will love them!

almond flour lemon blueberry muffins easy gluten-free baking recipe

So let’s make them!

All you need is:

almond flour  (we use Bob’s Red Mill Super Fine Almond Flour, amazon affiliate link)

baking soda

baking powder

salt

eggs

milk of choice

butter or dairy free butter (I haven’t tried coconut oil but it should work)

apple cider vinegar

vanilla extract

lemon zest

lemon juice

sugar (I haven’t tried coconut sugar but should work) and

blueberries

almond flour lemon blueberry muffins easy gluten-free baking recipe

And they come together quickly in 6 steps:

  1. First combine the almond flour and dry ingredients using a pastry cutter or large whisk. This will not only combine the ingredients evenly but make the almond flour finer and get rid of any clumps, making the texture of the baked muffin perfect!
  2. Add the apple cider vinegar and milk to a liquid measuring cup or bowl and let sit while you whisk the eggs. The milk will curdle a bit like a buttermilk.
  3. Then add the milk and remaining ingredients (minus the almond flour mix and blueberries) to the eggs and mix to combine.
  4. Add in the almond flour mix.
  5. Then stir in the blueberries.

Then just scoop into muffin tins, top with a few extra blueberries and bake!

This gluten-free recipe couldn’t be easier or quicker!

25 minutes later, you’ll have perfect almond flour blueberry muffins with a golden slightly crisp top and soft + moist center.

Let cool in the muffin tins about 10 minutes (this is always a must as the muffin tins are still quite hot and the muffins continue to set even when out of the oven), then let cool on a baking rack and enjoy!

 

almond flour lemon blueberry muffins easy gluten-free baking recipe

And the look at the amazing texture and all those blueberries!

These gluten-free almond flour muffins are soft + moist (not grainy or dry at all!) and so delicious!

The flavor has a hint of lemon that gives the muffins a lightness and brightness combined with the juicy blueberries!

almond flour lemon blueberry muffins easy gluten-free baking recipe

Perfect as part of breakfast, for snack or even dessert!

Hope you love them!

For more almond flour based recipes try:

Morning Glory Muffins

Chocolate Peanut Butter No Bake Bars

For more Blueberry treats, try:

Blueberry Crumble Bars

Blueberry Crumble

The Best Blueberry Muffins

Lemon Blueberry Bread

Blueberry Tart with Lemon Honey Yogurt Filling

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Scroll down for recipe and leave a comment/ rating if you love them!

Recipe

 

almond flour lemon blueberry muffins easy gluten-free baking recipe
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Almond Flour Lemon Blueberry Muffins

Easy + gluten-free, these almond flour muffins have the best flavor and texture! They are fabulously soft & moist, light with a hint of lemon and bursting with juicy blueberries!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Snack, Breads and Muffins
Cuisine: Gluten-Free, Dairy-Free Optional
Keyword: easy almond flour muffin recipe, gluten-free muffins, easy gluten-free baking, almond flour muffins, almond flour lemon blueberry muffins, gluten-free almond flour muffins
Servings: 12 muffins
Author: Healthy Gluten-free Family

Ingredients

  • cups blanched almond flour we use Bobs' Red Mill Super Fine Almond Flour (amazon affiliate link)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup milk or dairy-free milk of choice
  • 1 teaspoon apple cider vinegar
  • ¼ cup butter or dairy-free butter, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • ½ cup sugar or coconut sugar
  • 1 cup blueberries, divided

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 1/2 cup blueberries to just combine. NOTE: the reason I divide the blueberries is so that they don't all sink to the bottom of the muffin when they bake.
  • 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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