Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.

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  • Combine almond flour and baking soda in a large bowl.

  • Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

Nutrition Facts

159 calories; protein 6.1g; carbohydrates 9g; fat 11.6g; cholesterol 46.5mg; sodium 70.2mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/20/2020
They were pretty good. As I was mixing the batter I noticed it was a little dry, so I followed the suggestion in a couple other reviews and added 1/4 cup milk. I also added 2T of sugar. Glad I did. These were good. I will make these again. Read More

Most helpful critical review

Rating: 1 stars
03/13/2020
Crumbly, no taste at all! Read More
(1)
10 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 2
Rating: 2 stars
03/11/2020
Much too dry and I put in 1/4 c. almond milk Read More
(1)
Rating: 1 stars
03/13/2020
Crumbly, no taste at all! Read More
(1)
Rating: 2 stars
03/11/2020
These have potential, but are way too dry. Feel like there is something missing in the recipe. Will try again, adding some milk and possibly maple syrup. Read More
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Rating: 1 stars
03/12/2020
Turned out awful. The mixture was more like dough than muffin batter. May be healthy but mine do not resemble muffins. Followed the directions to the tee and not at all like the picture Read More
Rating: 4 stars
03/14/2020
Incorporated 2 Tbsp of sugar in with the almonds for a low-sugar approach. The result was excellent! This is a recipe to make over and over again. Read More
Rating: 4 stars
04/23/2020
I liked this recipe a lot, however, I thought that the overall muffin was a little dry. Read More
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Rating: 4 stars
05/20/2020
They were pretty good. As I was mixing the batter I noticed it was a little dry, so I followed the suggestion in a couple other reviews and added 1/4 cup milk. I also added 2T of sugar. Glad I did. These were good. I will make these again. Read More
Rating: 2 stars
12/20/2020
Was disappointed---too bad I didn't read the reviews first. Should have added some liquid when the dough was more like biscuit or scone texture. Also needs to be sweeter so would add some sugar. Read More
Rating: 3 stars
03/14/2020
I added 1/3 tsp salt, 2 tablespoons Monkfruit. Next time I will add a bit of lemon juice to make it a bit more flavorful and tart. Read More
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