Looking to change up your cereal and milk in the morning routine? After supper, do you feel like anything sweet? These blueberry muffins made with almond flour and lemon zest are always a favorite. What’s best? Even their lack of gluten is undetectable (I know, you’ve heard that one before).
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups almond flour
- ½ teaspoon baking soda
- 1 cup fresh blueberries
- 3 eggs
- 2 ½ teaspoons vanilla extract
- 1 teaspoon lemon zest
- ¼ cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- 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
| Calories | 159 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 70 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Unfortunately no liquid was showing on the recipe and added a little more than a cup of milk trying to make it moist. Whoever heard of a recipe without liquid! I feel sorry for those that complained about how it came out so dry!
This tasted terrible. I tryed this because I am gluten free, and i thought that this might work. I had to add another 3/4 cups milk, and I added a 1/2 of a lemons juice. It still tasted horrid.
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.
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.
I liked this recipe a lot, however, I thought that the overall muffin was a little dry.
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.
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.
Crumbly, no taste at all!
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.
Much too dry and I put in 1/4 c. almond milk
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