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Lemon Blueberry Almond Muffins

Lemon blueberry almond muffins

Fluffy, pillowy, tangy, and moist lemon blueberry almond muffins that are so delicious and yet so simple to make. This is perfect for meal-prep which takes only a few ingredients and just a few minutes to whip up.

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KEY INGREDIENTS FOR THESE LEMON BLUEBERRY ALMOND MUFFINS

YOGURT & OLIVE OIL. These muffins use greek yogurt and olive oil for a healthier twist, and the yogurt also makes these muffins really moist. When picking the yogurt, go for the full-fat, unsweetened yogurt. If not greek-style, then you can opt for the plain yogurt. For the olive oil, use the light olive oil and not the extra-virgin olive oil.

ALMOND FLOUR. For the flour, I used half almond flour with the plain flour. Almond flour is simply ground almonds and it comes either blanched or unblanched. The difference is that blanched flour is finer in texture which is preferable for cakes if you wish to have that finer texture. But for this recipe, either options is fine.

PURE MAPLE SYRUP + RAW SUGAR. For the sweetener, I’m using raw cane sugar and pure maple syrup but you may also use other sugar of choice, or pure honey. I just prefer using natural sweeteners for its healthier benefits. How to know if it’s pure? Read the labels! It should only have 100% maple syrup in it.

BLUEBERRIES. I’ve tried using both fresh and frozen and I prefer the fresh ones as these don’t discolor the batter. However if frozen ones are all you’ve got, just don’t thaw them and instead add them frozen straight into the batter and be very, very gentle when stirring so as not to turn the whole batter into blue.

LEMON. This is what gives these muffins that tanginess which beautifully combines with the blueberries and almond flavors. Be sure to use fresh lemon juice and not those in bottles from groceries which may have artificial sweeteners and sugars.

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TIPS AND NOTES IN MAKING THESE LEMON BLUEBERRY ALMOND MUFFINS:

USE EGGS AT ROOM TEMPERATURE. I used to disregard this note in recipes about having eggs in room temperature until I really noticed the difference on the rise of my cakes and muffins. Take the eggs out of the fridge at least 30 minutes prior baking, or if you don’t have time, you can also immerse the eggs in hot water for 10-15 seconds.

DON’T OVERMIX. Rule of thumb in making moist muffins is to not over-mix the batter. When mixing the dry into the wet ingredients, just mix gently with a wooden spoon or whisk and stop mixing when there’s no more lumps.

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MORE BLUEBERRY RECIPES

PALEO BLUEBERRY BANANA BREAD

BANANA BLUEBERRY COCONUT CRUMB MUFFINS

HEALTHY BLUEBERRY COCONUT CRUMBLE

Lemon Blueberry Almond Muffin

Lemon Blueberry Almond Muffins

5 from 1 vote
Course: Dessert
Cuisine: American
Keyword: lemon blueberry almond muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
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Ingredients

  • 2 eggs room temperature
  • 1/2 cup raw sugar
  • 1/4 cup pure maple syrup
  • 1 cup greek-style yogurt
  • 1/2 cup light olive oil NOT extra virgin
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 cup plain flour all-purpose /buckwheat flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons lemon zest from 1 large lemon
  • 2 tablespoons lemon juice from 1 large lemon
  • 1 1/2 cups fresh blueberries rinsed and dried
  • flaked almonds for toppings

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Line a 12 regular-sized muffin tray with cupcake liners. In a large mixing bowl, beat the eggs and sugar with electric mixer until thickened and turned pale yellow in color, about 4-5 minutes. You can also use a handheld mixer or a whisk. Then add the oil, pure maple syrup and greek yogurt and mix until just combined.
  • In a smaller bowl, add the almond flour and plain flour, baking powder, salt, and whisk to combine. Divide the flour into 3 and add 1/3 at a time into the wet ingredients, mixing with a handheld whisk after each addition. Don't over-mix or you'll get dense muffins.
  • Zest and juice the lemon and whisk into the batter until combined. Lastly, fold in gently the blueberries using a spatula. If using frozen blueberries, don't thaw the berries and add them straight into the batter and gently fold it in.
  • Divide batter into muffin tins, filling liners to the top or until all of the batter is used up. Top with the flaked almonds. Bake for 20-22 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Remove muffins from tin and cool completely on a wire rack.
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I would love to know what you think of these LEMON BLUEBERRY ALMOND MUFFINS so please leave your comments and feedback below.

To your health,

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