Grain-Free Almond Lemon Blueberry Muffins
Bake tender grain-free almond lemon blueberry muffins with almond flour, bright lemon, and juicy blueberries for a naturally gluten-free breakfast or snack.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 37 minutes
Ingredients
Ingredients
- 2 cups blanched almond flour finely ground
- 1/4 cup coconut flour finely sifted
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 large eggs room temperature
- 1/3 cup plain Greek yogurt
- 1/4 cup melted unsalted butter cooled slightly
- 1 tablespoon fresh lemon zest finely grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
Instructions
- Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk the almond flour, coconut flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- In a second bowl, whisk the eggs, yogurt, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Stir the wet mixture into the dry mixture just until no dry pockets remain.
- Fold in the blueberries gently, keeping the batter thick and evenly mixed.
- Divide the batter among the liners, filling each about three-quarters full.
- Bake for 20 to 22 minutes, until the tops are lightly golden and a toothpick comes out with moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer them to a rack to cool completely.