Delicious Almond Flour Lemon Blueberry Muffins for Healthy Snacking

Healthy Almond Flour Lemon Blueberry Muffins are gluten-free, low-sugar, and bursting with flavor, making them the perfect guilt-free snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Cooling Time 10

Total Time 40

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 cups almond flour Substitute with coconut flour if needed.
1/2 cup monk fruit sweetener Can swap for honey or maple syrup.
1/2 teaspoon salt
1 tablespoon lemon zest Lime zest can be a fun swap!
2 teaspoons baking powder Ensure it's gluten-free.
1 cup Greek yogurt Use dairy-free yogurt for a completely dairy-free muffin.
1/4 cup maple syrup Agave syrup or honey works as an alternative.
2 large eggs For vegan version, replace with flax or chia eggs.

For the Topping

1 cup blueberries Can substitute with other berries.

Equipment

Muffin tray

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with paper liners.
In a large mixing bowl, whisk together almond flour, monk fruit sweetener, salt, lemon zest, and baking powder until well blended.
Add Greek yogurt, maple syrup, and eggs to the dry mixture, stir until just combined.
Gently fold in blueberries using a rubber spatula.
Evenly distribute batter into prepared muffin liners, filling each about 3/4 full.
Bake in preheated oven for about 20 minutes or until golden brown.
Allow muffins to cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 5mgIron: 6mg

Notes

These muffins keep beautifully for up to a week in the refrigerator and can be frozen for longer storage.

Tried this recipe?

Let us know how it was!