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
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76 comments on “Lemon Blueberry Muffins (grain-free, gluten-free, dairy-free)” — Add one!
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I don’t have enough honey and really want to make these for breakfast. Is maple syrup going to change the taste?
I wouldn’t be worried about the taste but the texture. I’ve seen people recommend the two interchangeably but maple syrup is so much more runny than honey. Maybe add a teaspoon or two more almond flour? (I’m just guessing here!) I hope they come out well or you. :)
Erin… These look amazing! Do you know if I could sub lemon essential oil for the extract? (And if so, how much?). Just have that on hand. If not I’ll go buy the extract… Bc I have to make these!
Hey again! I’ve never used essential oils but this says to use a fourth of the extract amount called for. So instead of 2 teaspoons extract, use 1/2 teaspoon essential oil. I hope you’ll enjoy them! :)
Awesome…thanks for the quick reply!
No problem! :)
I could only find almond meal/flour at Whole Foods. What other brands do you recommend besides Bob’s Red Mill?
Copying and pasting my comment from the other post so others can see it, too. :)
Almond flour is made from blanched almonds. Sometimes they refer to it as meal / flour so the whole thing is pretty confusing. Just make sure it’s blanched (no skin) and you’ll be fine! :) I live in Germany where it’s a common thing but from everything I’ve read, Honeyville almond flour is the best in the US. Only problem is that it’s super expensive.
These do look delicious! I’m interested in trying this recipe being a long time lover of almond baked goods like Spanish and French tarts. That’s another way in which this recipe can be made instead of using a muffin pan – placing batter into a parchment lined springform pan and placing the fruit on top. I’ve made variations of almond fruit tarts like this for many years. But the recipes I’ve used have a little regular flour included as well….. So I’m eager to try your gluten free recipe Erin. :) But I’m confused about the grams = cups. All the convention sites I’ve searched show 225g = less than 1 cup. What am I missing here?
That sounds like a nice alternative way to make these! :) Thanks for the tip! The conversion is definitely correct (within a few grams). I just went and measured again and 1 cup of almond flour came out to 92 grams. So the 2 1/4 cups = 225 grams is fine. I’ve seen other sites listing up to 130 grams per cups but 225 grams being less than a cup?! No matter how tightly I pack it, I could never fit all that into a cup. I say… go by weight! You can’t go wrong with that. :) Good luck and thanks again for your comment!
Erin, I will definitely go by weight. Thanks for double checking that for me! <3
No problem and good luck! :)
How many sugar grams?
Sorry for the super slow reply! Hopefully you found that you can enter the recipe into a recipe analyzer like you can find on CalorieCount. :)
Blanched almond flour is made from blanched (no skins) almonds and is very fine. Almond meal has the skins on them when processed, and aren’t as fine. You can’t blanch almond meal as it’s too late to do that. Did you already make these?
Thanks for the reply, Erin. I buy raw almonds, so I was wondering if you knew how to blanch on your own. I rarely purchase almond meal/flour, I usually grind it myself.
Well that’d work! Blanch the almonds and then make your almond flour. :) http://theshiksa.com/2012/10/09/how-to-blanch-almonds/
I just made these yesterday and they have to be the best grain-free baked good I've tried. The texture is about like a corn bread muffin, which was fine by me, and the blueberries were plump and juicy. I also added a teaspoon of almond extract because I love it in basically everything. Thanks for the recipe. Also, for anyone in the US, I used Bob's Red Mill "Fine Almond flour/meal (from unblanched ground almonds)".
Yay! I'm so happy to hear that you liked them. And almond extract is a great idea. I'll have to try that! Thanks for the almond flour recommendation. :) And that thing you said about them being the best grain-free baked good you've tried… absolutely made my day. Thank you for taking the time to leave feedback! :)
hey, i make my own almond flour, is that ok with this recipe?
I'm guessing it is but I've never used it so I'm not positive. If you almond flour is as fine as the store bought stuff, I don't see why not. Good luck! :)
Jen – Ooh, a bundt cake! That sounds amazing. I'm always cautious when making things with almond flour, so I've only made small things like muffins or very small loaves. I'll be on the lookout for that recipes of yours. :) And thanks for the nice comment!
Oh my WORD! These look amazing! I just bought some fresh blueberries and can't wait to try this recipe. Thank you for sharing! I have a lemon blueberry bundt cake recipe that's grain free but I haven't put up on my blog yet. Your recipes look fantastic –
Jen
Kim B – Thanks for the tip!
For Gluten Free – i buy a mix of flour from http://www.glutenfreecreations.com/Mixes/
I use the Enriched Baking Mix will all my normal recipes. I take out 1 TBS of flour per cup to keep it from becoming to dense. Every recipe I have has worked with this flour!
Anon – Well I'm happy they still came out! Just wait till your try them with fresh blueberries. Much better when not soggy. :) Thanks for leaving feedback. I appreciate it!
I just made these (adjust a bit based on what I had) and although not perfect, they are DELISH! I misread and used frozen blueberries and it DEF made them soggy…but still so good!
Christine – Mine are also quite brown, but they don't taste brown. That brown crust is actually one of the nicer parts of the muffins. :) I hope you can order some almond flour and thank you for leaving feedback. It means a lot to me. :) I hope (and I'm sure!) that they'll come out better with the flour!
Mine tasted great……however, I did use almond meal flour (which Erin you did say not to) and they quickly went from undercooked to quite dark brown. They don't taste burned but they look it! In fact they taste great!!! I will try again once I have sourced the correct flour!!!
Nora – Yeah! Oh and I just made a gluten-free Italian lemon cake and thought of you. It uses almond flour. :)
Julie – Haha, aren't they ridiculous? But after making the almond flour lemon cake I mentioned above, it's now official. He likes things made with almond flour but not whole wheat / spelt. Very strange. Thanks for stopping by. :)
Aw, don't ya just love these husbands who don't appreciate our efforts to keep them healthy?
I could totally go for a few of these muffins right now – LOVE these! Muffins are amazing…and I love the use of almond flour…amazing stuff, right?
RecipeNewZ – Thank you and thanks for letting me know about the new site! I'll check it out.
Heidi – I made almond flour donuts yesterday and these texture is even better than these! The texture in the donuts is really almost exactly like a normal wheat donut. I'll post it next week so maybe you can make those for your husband. I love these muffins, but if he's really picky, he'll probably like the donuts better!
Barbara – You really wouldn't! It's amazing what ground up almonds can do. :)
Chung-Ah – Haha, aww. Dreading to go to work sounds awful. These muffins will surely help. Or the donuts I mentioned to Heidi that are coming next week! :)