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Lemon Blueberry Almond Muffin

Lemon Blueberry Almond Muffins

4.34 from 3 votes
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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