Light, fluffy, and bursting with the bright flavors of lemon and blueberries, these delightful muffins are perfect for breakfast or a snack. Made with almond flour, they offer a wonderfully tender crumb while being gluten-free. They’re a favorite in our household, and I love how easy they are to whip up on a busy morning or leisurely weekend.
Why you’ll love this dish
What makes these muffins truly special is their vibrant flavor and texture. The combination of tart blueberries with zesty lemon is a match made in heaven. They’re not only delicious but also nutritious, making them a guilt-free treat any time of day.
"These muffins are the perfect breakfast, moist and flavorful. I can’t get enough!"
It’s easy to see why they become an instant favorite. They are simple to make, giving you that homemade baked goods experience without a ton of fuss.
How it comes together
Creating these muffins is a straightforward process. You’ll combine the wet and dry ingredients separately, then mix everything together before gently folding in the blueberries. Once filled, the batter goes into a preheated oven, filling your kitchen with an inviting aroma.
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
What you’ll need
- 2 cups almond flour
- 1/2 cup granulated sugar (or coconut sugar for a healthier option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup melted coconut oil (or unsalted butter)
- 1/4 cup fresh lemon juice
- Zest from 1 lemon
- 1 cup fresh or frozen blueberries
Be sure to use fresh lemon juice for the best flavor. Frozen blueberries work well; just stir them in gently to avoid turning the batter blue!
Step-by-step instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
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Mix dry ingredients: In a large bowl, combine almond flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
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Combine wet ingredients: In another bowl, whisk together the eggs, melted coconut oil, lemon juice, and lemon zest until well incorporated.
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Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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Fold in blueberries: Gently fold the blueberries into the batter, being careful not to break them.
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Fill muffin tins: Divide the batter among the muffin cups, filling each about 3/4 full.
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Bake: Place in the preheated oven and bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
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Cool: Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.
Best ways to enjoy it
Serve these muffins warm, perhaps with a pat of butter for extra indulgence. Pair them with a cup of tea or coffee for a delightful breakfast or snack. They also make a wonderful addition to brunch menus alongside yogurt and fruits.
Storage and reheating tips
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to three months frozen. To reheat, simply microwave for 15-20 seconds or pop them in a toaster oven until warm.
Helpful cooking tips
- If you want a sweeter muffin, you can increase the sugar to 3/4 cup or add a touch of honey.
- Letting the batter rest for about 10 minutes before baking can lead to fluffier muffins.
- Be careful not to over-mix the batter, as this can lead to dense muffins.
Creative twists
Feel free to swap out blueberries for other fruits like raspberries or chopped strawberries. You can also add a teaspoon of vanilla extract for an additional layer of flavor. To make the muffins richer, consider adding a handful of chopped nuts, such as pecans or walnuts, for added texture.
FAQ
Can I make these muffins dairy-free?
Absolutely! Just use coconut oil or another dairy-free butter alternative instead of regular butter, and they’ll be dairy-free.
What’s the best way to thaw frozen muffins?
The best way to thaw frozen muffins is to leave them at room temperature for a couple of hours. You can also microwave them briefly if you’re in a hurry.
How can I tell when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are ready. If there’s wet batter on the toothpick, they need a bit more time in the oven.
Lemon Blueberry Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine almond flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, whisk together the eggs, melted coconut oil, lemon juice, and lemon zest until well incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold the blueberries into the batter, being careful not to break them.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Place in the preheated oven and bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.
