Name: Lemon Blueberry Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 24
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

Authorkaren@myhealthylife.meCategorySweetDifficultyIntermediate

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

Preheat the oven to 180 C.

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.

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.

Transfer muffins to a wire rack to cool then enjoy!

Notes

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!

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