Go Back
–+ servings
Lemon Blueberry Muffins

Fluffy Lemon Blueberry Muffins That Brighten Your Day

Delicious Lemon Blueberry Muffins that are gluten-free and perfect for a sunny day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Flour You can substitute with any other gluten-free flour.
  • 1/3 cup Monk Fruit Sweetener Feel free to use coconut sugar for a different flavor.
  • 1/2 teaspoon Salt No substitutes are necessary!
  • 1 zest Lemon Always go for fresh zest for the best results.
  • 2 teaspoons Gluten-free Baking Powder Ensure it's gluten-free for dietary needs.
  • 1 cup Greek Yogurt Swap with dairy-free yogurt for a dairy-free option.
  • 1/4 cup Maple Syrup Honey works well too—just adjust the amount.
  • 2 large Eggs For a vegan alternative, try flax eggs.
  • 1 cup Blueberries Both fresh and frozen work perfectly!

Equipment

  • Oven
  • Muffin pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with parchment liners.
  2. In a large mixing bowl, combine almond flour, monk fruit sweetener, salt, lemon zest, and baking powder. Whisk until evenly distributed.
  3. Add Greek yogurt, maple syrup, and eggs. Mix until the batter is smooth.
  4. Gently fold in the blueberries.
  5. Spoon the batter into the muffin liners, filling each about three-quarters full.
  6. Bake for 20 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Allow to cool for 5-10 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 45mgSodium: 100mgPotassium: 120mgFiber: 3gSugar: 4gVitamin C: 5mgCalcium: 5mgIron: 4mg

Notes

These muffins can be frozen for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.

Tried this recipe?

Let us know how it was!