Gluten Free Lemon Blueberry Muffins

This Gluten Free Lemon Blueberry Muffins recipe is made with almond flour, honey, blueberries and lemon. These almond flour blueberry muffins are light and fluffy, easy to make and completely habit-forming.

This is an easy to make Gluten Free Blueberry Muffin recipe that you can pull together in a pinch!  They’re low carb, high in protein, light and fluffy in texture and bursting with delicious blueberries! 

You don’t quite get the lift…the height.. out of these almond flour blueberry muffins like you do when baking with white flour.  But, you know what else you don’t get….you don’t get the heaviness….the weight… the sugar crash…that muffins made with white flour and sugar come with.   Another upside to these healthy lemon blueberry muffins is the hint of lemon flavor and abundance of fresh blueberries in them.  

These healthy lemon blueberry muffins are a family favorite!  If I can’t find big juicy blueberries at my local health food store, then I’ll typically use organic frozen berries (Earthbound Farm are my fave).  If you use frozen blueberries, it’s best if you don’t defrost them before adding them to the batter.  And you’ll love how easy this healthy lemon blueberry muffin recipe is to pull together.

Gluten Free Blueberry Muffins Recipe

• Almond flour
• Baking soda
• Free range eggs
• Honey
• Pure vanilla extract
• Lemon zest 
• Coconut oil, melted
• Blueberries (fresh or frozen)
• Sliced almonds

How to Make Blueberry Muffins

1. Preheat oven 
2. Fill muffin tin with muffin cups
3. Combine dry ingredients in a small bowl
4. Whisk together the wet ingredients together in a separate bowl
5. Spoon in the dry ingredients in with the wet ingredients and stir to combine
6. Fold blueberries into batter
7. Distribute the batter evenly into muffin cups
8. Sprinkle the tops with sliced almonds
9. Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean

Benefits of Almond Flour

• Rich source of vitamins, minerals and protein
• Great source of fiber 
• Contains mono-unsaturated fats

Benefits of Blueberries

The great thing about blueberries (besides having a great flavor) is they contain antioxidant and anti-inflammatory compounds that help to ward off major disease.  

• Antioxidant Rich – This powerhouse superfood is rich with antioxidants and anti-inflammatory compounds that help to ward off major disease like Alzheimer’s, diabetes and heart disease. The US Department of Agriculture determined that blueberries scored highest overall in total antioxidant capacity per serving after testing 24 varieties of fresh fruit, 23 vegetables, 16 herbs and spices, and a variety of 10 different nuts.  Antioxidants are important because they ward off free radicals which can contribute to a number of diseases. (1)
• Promotes a Healthy Brain – The compounds found in blueberries also help keep our memories sharp.  Dr. James Joseph was the lead scientist in the Laboratory of Neuroscience at the USDA Human Nutrition Research Center on Aging at Tufts University.  His research focused on what foods we should eat to keep our minds sharp and functioning as we grow older.  “Old neurons are kind of like old married couples”, Dr. Joseph said.  “They don’t talk to each other so much anymore”.  This is called “signaling”.  There are certain compounds in blueberries (polyphenols) that can turn the signal on so our neurons communicate more effectively with one another so our minds stay sharp and functioning at its best as we get older. (2)
• Promotes a Healthy Heart – They are a good source of soluble fiber pectin that helps to lower cholesterol levels. In a 2005 issue of the Journal of Agriculture and Food Chemistry, it was reported that blueberries also contain a compound called pterostilbene.  Pterostilbene is beneficial in lowering lipids (harmful fats and triglycerides) that circulate in our bloodstream.  Pterostilbene is also beneficial for preventing plaque deposits in our arteries which causes narrowing and blockage of the arteries.  (3)
• Urinary Tract – Like cranberries, they help  prevent bacteria from growing in the urinary tract, which may help prevent a urinary tract infection.

These are the best healthy blueberry muffins to serve for breakfast, brunch, or just to have on hand for healthy snacking!

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Yield: 6 muffins

Gluten Free Lemon Blueberry Muffins

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

This Gluten Free Lemon Blueberry Muffins recipe is made with almond flour, honey, blueberries and lemon. These almond flour blueberry muffins are light and fluffy, easy to make and completely habit-forming.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• pinch of sea salt
• 3 free range eggs
• 4-5 tablespoons honey
• 2 teaspoons pure vanilla extract
• 2 teaspoons lemon zest (organic lemon)
• 5 tablespoons coconut oil, melted
• 1 cup fresh or frozen blueberries
• 1/3 cup sliced almonds

Instructions

1. Preheat oven to 350 degrees
2. Fill muffin tin with muffin cups.
3. Combine the almond flour, baking soda and sea salt in a small bowl and set aside.
4. In a separate bowl, blend the eggs, honey, vanilla, lemon zest and liquid coconut oil.
5. Scoop the dry ingredients into the liquid ingredients and gently mix. Be careful not to over mix.
6. Add blueberries and gently fold into the batter.
7. Fill each liner with batter 3/4 full.
8. Sprinkle the tops with sliced almonds.
9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 459Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 93mgSodium: 164mgCarbohydrates: 27gFiber: 6gSugar: 19gProtein: 12g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.