These honey sweetened lemon blueberry muffins are gluten-free, grain-free and dairy-free but still have a great texture and are deliciously summery!
If you’re interested in almond flour but haven’t baked with it, I’d recommend these lemon blueberry muffins. They don’t exactly taste like normal muffins but they are delicious (as are these Almond Flour Blueberry Muffins!).
I gave one to Mr. Texanerin, the whole grain baked goods hater, and he said that these were way better than that “stuff you normally make.” Hmm. I don’t agree. I think I prefer a nice whole grain chocolate muffin, but these are nice too.
These are definitely my favorite grain-free muffin so far (May 2013 update: Now these grain-free lemons muffins are my favorite :)) and I think these are a pretty nice sub for traditional muffins.
They’re not at all cardboardy, have a decent texture, and the lemon is really nice. If you’ve missed it, I really dislike almonds and I think that for me to like these, which are made out of ground up almonds, means something. They’re not super sweet but they have some sweetness to them and is enough to hit the spot. At least for me.
The first time I made these lemon blueberry muffins, which is when I took the pictures, I forgot the blueberries until they were in the oven. Not only that, but it was the second time in a row that I had done that with my blueberry muffins. I guess I’m a little forgetful. So I took them out, shoved the blueberries to the bottom of each liner, and that is why the blueberries aren’t well distributed. Don’t forget the blueberries and yours won’t turn out that way!
It’s much easier to just weigh the ingredients for this recipe. And please please please weigh the almond flour! The 2 1/2 cups is just there to give you an idea. Each brand is different and the way people measure is different. Weigh it out and you can’t go wrong. And if you’re worried about using so much almond flour on something you’re not sure you’ll like, halve it! This recipe halves quite nicely.
Lemon Blueberry Muffins (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 muffins
Ingredients
- 225 grams (~2 1/4 cups) blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 6 tablespoons (120 grams) honey
- 65 grams coconut oil, melted (~4 1/2 tbsp)
- 2 teaspoons lemon extract
- zest of 3 lemons
- 170 grams (1 1/4 cup) fresh blueberries1
- sliced almonds, optional
Directions
- Preheat your oven to 350°F / 175°C. Line a 12 cup muffin tin with muffin liners.
- Combine the almond flour, baking soda and salt in a medium bowl.
- In another medium bowl, combine the eggs, honey, melted coconut oil, lemon extract and zest.
- Stir the almond flour mixture into the wet mixture and stir until well combined. Fold in the blueberries.
- Fill each of the 12 liners about halfway. If you like, sprinkle some sliced almonds over the top.
- Bake for 20 minutes. A toothpick inserted in the middle should come out clean and they should be golden brown. Immediately turn out onto a wire rack to cool. They tend to get greasy if you let them sit in the pan.
Notes
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
76 comments on “Lemon Blueberry Muffins (grain-free, gluten-free, dairy-free)” — Add one!
1 comment is awaiting moderation!
Your recipe is amazing I made it today and I’m pleasantly surprised of how good they came out. I also would like to know if I can use avocado oil instead of coconut oil?
I’m so glad that you enjoyed them! If you enjoy the taste of avocado oil in baked goods, then it should work fine. :) I personally don’t so I haven’t tried it.
I have plenty of almond meal in the freezer but had never bought almond flour before. As it happened, WF had the 2 lb bag of Bob’s Red Mill on sale for barely more than the 1 lb bag: still a lot of $$ for flour but I grabbed the 2 lb and am so glad I did! I had promised to make GF muffins for a choir breakfast, never guessing I’d be developing a new addiction as I did so:). I made a couple of small alterations to this glorious recipe: 1/2 tsp almond extract and a bit of lemon juice instead of the lemon extract. These muffins are SCRUMPTIOUS, and the lovely texture and moistness were still fully present on Day 2: that’s a muffin miracle right there. (No info available re Day 3; no muffins left for testing!)
Yesterday I prepared it in the loaf pan as a lemon almond loaf with the following changes
Reduced salt to 1/8 tsp. Reduced soda to 1/2 tsp. Instead of it, I Separated eggs and added well-beated egg whites in the final batter. Replaced half of the oil with pureed avocado. Added 1/2 Tbsp coconut powder since the batter was thin.
I didn’t have blueberries, so I just baked it about 30 minutes as a lemon almond loaf. It was perfect and so delicious with the crunchy nuts on the top.
Thank you so much for your recipe!
You’re welcome for the recipe! And thank you for sharing your loaf version. :) It’s great to know that it works out well like that!
Thank you so much for the healthy n yummy recipe. Can I prepare it as a cake in 8 inch round pan?
So happy you like it! I haven’t tried it so I’m really not sure. Sometimes muffin recipes, especially grain-free ones, don’t convert well to cake pans. Sorry I can’t give you a better answer!
Its ok. Thanks for your reply. I don’t have coconut oil, so thinking of putting avocado instead, just wondering will it work
I have replaced half of the coconut oil with same quantity fresh pureed avacado and honey with raw sugar. Baked in 24 muffin pan. I can’t wait until it cools down.
It has come out very well. Thank you so much for the wonderful recipe!
You’re welcome! And thanks a bunch for sharing your version. Sounds really great! Thanks again. :)
The absolute best blueberry muffins! Made them for the second time his week, they’re amazing. Thanks so very much for recipe. Want to make as a bread loaf, as well. Any advice on how to convert? Thanks again!
I’m so happy that you liked them! :) I haven’t made these in ages and have a new favorite paleo blueberry muffin recipe in case you’re interested in a different version. I’ve had the worst experience with converting grain-free muffin recipes to loaf recipes so I can’t really recommend it, though I haven’t tried it with this recipe. Thanks for your comment!
I just started my paleo eating this week. Just made blueberry lemon muffins. They came out beautifully. Taste yummy too. Thank you for the recipe.
I’m so happy you liked them! I hope your week has gone well. :) Thanks a bunch for your comment and sorry for my slow reply!
Absolutely the best grain free, dairy free, gluten free muffins ever!
Halved the recipe and made 6. Didn’t have any lemon extract so used juice of half a lemon.
I used frozen wild blueberries and they were just fine. I will be putting this in my recipe box. Thank you for the recipe
Really?! I was super happy to read your comment because I haven’t made these muffins in several years and was thinking that they probably weren’t very good compared to the muffin recipes I’ve been making lately. I’ll have to give these another try! Thanks a bunch for your nice comment. :)
I made another batch this morning. I love them. So moist, so tasty. I made enough to freeze and eat all week. I have a hard time finding gluten free, dairy free and grain free options that taste good. I am going to try this recipe next with poppy seeds. thanks again Erin.
You’re welcome! I’m very happy that you liked them enough to make again. I hope they freeze well! Thanks again for your comments. :)
I have Bob’s Red Mill Almond meal/flour…is that the same thing as just flour or is it meal?? Kinda confuses me! It says made from blanched whole almonds…will this work more like a flour? Just want to make sure before I make and ruin this recipe!
That’s perfect for this recipe! Usually, almond meal is made from unblanched almonds and a little coarser than flour and almond flour is normally blanched and finer. I hope you’ll enjoy the muffins! :)
I finally made these but sadly could not try them because I can’t have eggs right now. But I wanted to tell you that they smell and look amazing… and my family LOVES them! Thanks for the recipe and I’m looking forward to the day I can try them. :-)
Aww. I’m sorry you couldn’t try them! I am happy that your family enjoyed them, though. :) I hope you’ll be able to eat eggs soon! Thanks so much for the feedback. :)