These blueberry lemon almond-flour muffins fit the bill for breakfast, a light snack or low-sugar party treat. They are nutrient-dense with almond and coconut flours, blueberries, lemon juice and zest.
They’re even a great holiday treat for July 4th, Memorial Day or any time you want to make an easy red-white-and-blue goodie!
The sweetness of fresh blueberries, so wonderful right now, is a perfect match with the tartness from lemons. The drizzle contributes a little sweetness and tartness from a coconut yogurt-maple syrup mixture.
I always browse around to other blogs to see how much sweetener other cooks are adding to their baked goods. These have less maple syrup than in other recipes I saw in my research. Less sweet is our preference, but if you like a sweet muffin I’ve included how much maple syrup to add.
Best of all, this recipe is so easy and quick to mix together – ten minutes, and that’s taking the time to melt the coconut oil. The main challenge is having the patience for them to bake! They would take much less time in a mini-muffin tin, of course.
They are good whether you go to the extra trouble to make the drizzle or not, but it’s easy enough to mix up fresh in small amounts so the yogurt-maple mixture doesn’t make the muffins soggy. The drizzle with the bits of lemon zest on top is a great way to highlight the lemony-ness of the muffins.
These can also be made vegan by using flax eggs – note in recipe below.
If you make these muffins, please let me know how it went in the comments!
Other dessert recipes on A Meal In Mind
Favorite kitchen items used in this recipe
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Blueberry Lemon Almond-Flour Muffins
- 2 cups blanched almond meal
- 1/4 cup coconut flour
- 1 tablespoon tapioca flour
- 1/2 tsp baking soda
- 2 eggs or two flax eggs see note
- 1/4 cup maple syrup could use as much as 1/3 cup for a sweeter muffin
- 1/4 cup melted coconut oil
- lemon zest from 1-2 organic lemons about 1 tablespoonful
- 1/4 cup lemon juice 1 large lemon see note
- 1 cup blueberries
- 1/2 cup plain coconut yogurt
- 1 tsp maple syrup
- 1 tbsp water if needed depending on thickness of the coconut yogurt
- Preheat oven to 350 F and line a muffin tray with muffin liners.
- Combine dry ingredients (almond meal, coconut flour, tapioca flour and baking soda) in a mixing bowl.
- Add wet ingredients (eggs, maple syrup, coconut oil, vanilla extract and lemon zest) to the bowl. Stir well until just mixed.
- Stir in the lemon juice, then gently fold in the blueberries ensuring they are evenly distributed throughout the batter.
- Fill each muffin cup with batter (about ¼ cup each). Bake in the oven for approximately 25-28 minutes or until a toothpick inserted in the center comes out clean. If you prefer your muffins less cake-like, bake for the longer time. See note.
- Allow to cool on a rack. Garnish with fresh berries and drizzle with coconut yogurt/maple syrup mixture. Enjoy!