Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Chef Tips
- Use fresh or frozen blueberries, but do not thaw frozen berries before mixing to prevent the batter from turning purple.
- Gently fold the blueberries into the batter to avoid breaking them and discoloring the muffins.
- Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
Ingredients 0/7
Why Everyone Loves This Recipe
These muffins are light, moist, and naturally gluten-free, making them a great choice for those with dietary restrictions. The almond flour adds a subtle nutty flavor, while the blueberries bring a burst of sweetness and antioxidants. They are perfect for a quick breakfast or a healthy snack.
Directions
Gently heat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to keep things easy. In a big bowl, mix together the almond flour and baking soda. In another bowl, whisk the eggs, then add the blueberries, vanilla extract, and lemon zest. Pour the wet ingredients into the dry and stir until everything is combined. Spoon the batter evenly into your muffin cups. Pop them in the oven and bake for about 20 minutes, or until a toothpick comes out clean when you test the center. Once they’re done, take them out and dust with a little powdered sugar if you like. Let them cool a bit before digging in!
331
people cooked this recipe
Best Serving Ideas
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a cozy treat. For a more filling snack, serve alongside Greek yogurt or a dollop of nut butter.
Storing Leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze them individually wrapped for up to three months. Reheat gently before serving to restore their softness.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just add them frozen and avoid thawing to prevent the batter from becoming too wet.
Is there a substitute for almond flour in this recipe?
You can try coconut flour, but use less and adjust liquids since it absorbs more moisture.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for about a week.
Can I make these muffins dairy-free?
Yes, this recipe is already dairy-free since it doesn’t use any milk or butter.
What’s the best way to prevent muffins from sticking to the pan?
Grease the muffin tin well or use paper liners for easy removal.
Can I add sweetener to make these muffins sweeter?
Yes, you can add a little honey, maple syrup, or extra powdered sugar to taste.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; if it comes out clean, the muffins are done.
Can I double this recipe for more muffins?
Yes, simply double all ingredients and bake in batches or use larger muffin tins if available.
