Almond Flour Lemon 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!

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

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!

 

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!

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

PIN it!

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