Lemon Blueberry Muffins

Authorkaren@myhealthylife.meCategoryDifficultyIntermediate

These healthy Lemon Blueberry Muffins made with almond flour are moist and can easily be made in just minutes using your food processor which makes cleaning up so easy! I used a small-sized muffin cup tray and made 24, however, if you prefer a larger muffin, the mixture makes 12 good-sized muffins.

Yields24 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
 1/2 cup plain Greek yogurt
 3 eggs
 2 tsp lemon zest
 Juice of 1 lemon
 1/4 cup honey
 1 tsp vanilla extract
 3 cups almond flour
 1 1/2 tsp baking powder
 1/2 tsp baking soda
 1/4 tsp salt
 1 cup blueberries, fresh or frozen
1

Preheat the oven to 180 C.

2

Combine the first 6 ingredients (through to the vanilla extract) in your food processor and blend for about 30 seconds. Add the rest of the ingredients, except for the blueberries, and blend for about 1 minute. You could also use a hand mixer or food processor if you don’t have a blender.

3

Fold in blueberries and divide the batter between 24 (small size) prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.

4

Transfer muffins to a wire rack to cool then enjoy!

Notes
5

I prefer my muffins slightly sweet and love this combo of honey, lemon and vanilla with blueberries, but feel free to add more honey if you like your muffins sweeter!

6

If you have trouble sourcing the almond flour at a reasonable price, contact me. Otherwise, try making your own using this recipe https://bit.ly/3QwZjfJ

Ingredients

 1/2 cup plain Greek yogurt
 3 eggs
 2 tsp lemon zest
 Juice of 1 lemon
 1/4 cup honey
 1 tsp vanilla extract
 3 cups almond flour
 1 1/2 tsp baking powder
 1/2 tsp baking soda
 1/4 tsp salt
 1 cup blueberries, fresh or frozen

Directions

1

Preheat the oven to 180 C.

2

Combine the first 6 ingredients (through to the vanilla extract) in your food processor and blend for about 30 seconds. Add the rest of the ingredients, except for the blueberries, and blend for about 1 minute. You could also use a hand mixer or food processor if you don’t have a blender.

3

Fold in blueberries and divide the batter between 24 (small size) prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.

4

Transfer muffins to a wire rack to cool then enjoy!

Notes
5

I prefer my muffins slightly sweet and love this combo of honey, lemon and vanilla with blueberries, but feel free to add more honey if you like your muffins sweeter!

6

If you have trouble sourcing the almond flour at a reasonable price, contact me. Otherwise, try making your own using this recipe https://bit.ly/3QwZjfJ

Lemon Blueberry Muffins

Contact Karen

For further information please contact me

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