I’ve created a light, fluffy muffin that’s bursting with tangy lemon and sweet blueberries. These grain‑free, naturally sweet treats feel both wholesome and incredibly satisfying.

Almond Flour Lemon Blueberry Muffins

Why I’ll Love This Recipe

I love this recipe because:

I get fluffy muffins that aren’t overly sweet, thanks to the almond flour and a whisper of maple syrup or monk fruit.
The lemon brightens the flavor and pairs perfectly with juicy blueberries—refreshing and vibrant.
It’s naturally gluten‑free and refined‑sugar‑free, yet indulgent enough for breakfast or a snack I feel good about.
The texture is airy and tender, but still substantial—perfectly balanced.
I can easily adapt it to be dairy‑free by swapping the yogurt, and everything still works beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
almond flour
baking powder
salt
lemon zest (from one lemon)
blueberries
monk fruit or maple syrup
eggs
Greek yogurt (or dairy‑free yogurt as an alternative)

Directions

I follow these steps:

I preheat my oven and line a muffin tin.
I whisk together almond flour, baking powder, salt, and lemon zest in one bowl.
In another bowl, I combine the sweetener (monk fruit or maple syrup), eggs, and Greek yogurt (or dairy‑free substitute), then stir until smooth.
I gently fold the wet ingredients into the dry mix until just combined, careful not to overmix.
I softly fold in the blueberries.
I spoon the batter into the muffin tin and bake until the tops are lightly golden and a toothpick comes out clean.

Servings and timing

I usually get about 12 muffins from this recipe.

Prep time: around 10 minutes
Bake time: roughly 20–25 minutes
Total time: about 30–35 minutes

Storage/reheating

I store any extras in an airtight container in the fridge for up to 4 days. When I want to reheat, I pop them in the oven at 325°F for a few minutes until they’re warmed through—or I gently heat them in the microwave, though they’re fluffiest coming out of the oven.

FAQs

Can I use frozen blueberries instead of fresh?

Yes—I’ve used frozen berries and they bake up just as well. I gently fold them in from frozen to keep the batter from turning blue.

How much lemon zest do I use?

I zest one medium lemon—just enough to add bright citrus notes without overpowering the muffins.

Can I make this dairy‑free?

Definitely—I swap the Greek yogurt for a plain dairy‑free yogurt (like coconut or almond‑based), and it still turns out tender and moist.

Will these muffins be too dense?

No—almond flour makes them wonderfully light yet substantial. I avoid overmixing, which helps preserve their fluffy texture.

How can I prevent blueberries from sinking?

I gently fold them in at the very end. Some say tossing berries in flour helps, but I’ve found that layering a small spoon of batter at the bottom of each cup first works better to prevent sinking.

Conclusion

I adore how these Almond Flour Lemon Blueberry Muffins are simple yet bursting with flavor—and they may even be my new go‑to when I want something quick, wholesome, and scrumptious. Whether for breakfast or a midday treat, they’re easy to make and a joy to eat. Let me know if you’d like tweaks or variations—I’m always tweaking and happy to help!