Almond Flour Lemon Blueberry Muffins (Print Version)
Light, fluffy almond flour muffins bursting with lemon and blueberries. Gluten-free, grain-free, and naturally sweetened.
# Ingredients:
→ Dry Ingredients
01 -
2 cups fine organic almond flour
02 -
1/4 teaspoon salt
03 -
2 tablespoons monk fruit sweetener (optional, for additional sweetness)
04 -
1/2 teaspoon baking powder
→ Wet Ingredients
05 -
3 large organic eggs
06 -
1/4 cup plain nonfat Greek yogurt
07 -
1/4 cup organic maple syrup
→ Add-ins
08 -
Zest of 1 large lemon (or 2 small)
09 -
1/2 cup fresh blueberries
# Steps:
01 -
Preheat oven to 350°F. Line a cupcake pan with 12 liners.
02 -
In a large mixing bowl, whisk together the almond flour, monk fruit sweetener, salt, lemon zest, and baking powder.
03 -
Add the Greek yogurt, maple syrup, and eggs to the dry ingredients. Mix until well combined.
04 -
Gently fold the blueberries into the batter.
05 -
Spoon batter evenly into the prepared cupcake liners.
06 -
Bake for 20 minutes or until the center is set.
07 -
Remove from the oven and let cool for 5-10 minutes before serving.
# Notes:
01 -
These lemon blueberry muffins are light, fluffy and perfectly sweet with a refreshing hint of lemon.
02 -
For dairy-free option, substitute Greek yogurt with your favorite dairy-free yogurt alternative.