I am so excited to bring you this recipe because I’ve been waiting until warmer weather, because lemon flavors remind me of spring. And I’m ridiculously happy to say that this is the first week of the year we have temperatures in the 60s! Now granted, the day after the 60 degree weather day it’s supposed to get back down into the 30s. ? But it’s given me hope that spring is coming and with it warmer weather and longer hours of sunlight! (Although that may have more to do with the Daylight savings time change that just happened here this week too ?).
In case you can’t tell, winter is NOT my favorite season, especially living here in the Midwest. I’m OVER IT. It’s my dream to live somewhere warmer someday where winter doesn’t last as long. Warmer weather, being outside, and sunshine does wonders for my mood.
Enough about the weather (although I hope it’s starting to get warmer where you are too!) and onto these lemon blueberry muffins!
Almond Flour
Just like this banana bread, these lemon blueberry muffins are made with a base of almond flour, which is made up of simply ground almonds! This means the muffins are naturally gluten and grain-free if you need that, and even if not (that’d be me!), I’d encourage you to be a little creative in the kitchen and try something new (always me haha). I love baking with a variety of flours: white whole wheat (or all-purpose), oat flour, almond flour, etc. Almond and coconut flour are both very unique flours, and not easily substituted so I’d recommend sticking with the recipe as written this time!
This recipe took quite a few times to test to perfect the amount of eggs, flour ratio, etc. So needless to say, we had quite a lot of leftover muffins lying around from test batches! I ended up freezing some to save for leftovers. A couple weeks later I went looking for them…to find hardly any left! Apparently Chris (my husband) had discovered the leftovers in the freezer, and he kept eating them as an after-work snack (he usually gets home from work before me). He obviously loved them! ?
These muffins are the perfect snack, breakfast, midnight snack, as a side with weekend brunch, etc. So many options! You can also use fresh or frozen blueberries for this recipe. I’m sure you will love them; as always, let me know if you try them! ?
- 2 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon lemon extract (or vanilla)
- 2 tablespoons coconut oil, melted (or butter)
- ¼ cup milk
- ¼ cup honey
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 cup blueberries, fresh or frozen
- Preheat oven to 350 degrees and spray muffin tin with nonstick cooking spray.
- In a large bowl, mix together dry ingredients: almond flour, coconut flour, baking soda, baking powder, and salt.
- In a separate smaller bowl, mix together eggs, lemon or vanilla extract, melted coconut oil, milk, lemon juice, and lemon zest until combined.
- Add wet ingredients to dry and gently stir until combined, being careful to not over-mix. Gently fold in blueberries.
- Divide muffin batter evenly between 12 muffin tins.
- Bake at 350 degrees for about 24 minutes or until baked through (check before this as all ovens are different!).
Hi Britanny!
This recipe sounds so good and your muffins look cute. 🙂 I love lemon and blueberry flavor!
The weather here is also bad, so windy and cold… I can’t wait for summer. 🙂
Anyway, I might try your recipe, but I will make a vegan version (since I am vegan).
I will let you know how it turned out. 🙂
Best of luck! Almond and coconut flour have different properties than other flours, so it may be a bit tricky to substitute a flax egg or something similar…hope it turns out well! 🙂
This will make me search out almond flour..Really sounds worth the try.
Yes, not to mention almond flour is filled with heart-healthy fats and it’s naturally lower in carbohydrates than other flours! I think it provides a great moist texture…never dry! Hope you try this recipe! 🙂