If you’re interested in almond flour but haven’t baked with it, I’d recommend these muffins. They don’t exactly taste like normal muffins but they are delicious. I gave one to Mr. Texanerin, the whole grain baked goods hater, and he said that these were way better than that “stuff you normally make.” Hmm. I don’t agree. I think I prefer a nice whole grain chocolate muffin, but these are nice too. I normally eat grain-free for breakfast… but I make up for it later in the day. Today I bought a hot baguette and had eaten half of it by the time I got home. It was a ten minute walk and I was hungry. I just don’t stand a chance around fresh bread.
These are definitely my favorite grain-free muffin so far (May 2013 update: Now these Grain-free Lemons Muffins are my favorite :)) and I think these are a pretty nice sub for traditional muffins. They’re not at all cardboardy, have a decent texture, and the lemon is really nice. If you’ve missed it, I really dislike almonds and I think that for me to like these, which are made out of ground up almonds, means something. They’re not super sweet but they have some sweetness to them and is enough to hit the spot. At least for me.
The first time I made these, which is when I took the pictures, I forgot the blueberries until they were in the oven. Not only that, but it was the second time in a row that I had done that with my blueberry muffins. I guess I’m a little forgetful. So I took them out, shoved the blueberries to the bottom of each liner, and that is why the blueberries aren’t well distributed. Don’t forget the blueberries and yours won’t turn out that way. :)
It’s much easier to just weigh the ingredients for this recipe. And please please please weigh the almond flour! The 2 1/2 cups is just there to give you an idea. Each brand is different and the way people measure is different. Weigh it out and you can’t go wrong. And if you’re worried about using so much almond flour on something you’re not sure you’ll like, halve it! This recipe halves quite nicely.
Grain-free Almond Lemon Blueberry Muffins
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 muffins
Ingredients
- 225 grams (~2½ cups) blanched almond flour (not almond meal or any other type of flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 6 tablespoons (120 grams) honey
- 65 grams coconut oil or normal butter, melted (~4½ tbsp)
- 2 teaspoons lemon extract
- zest of 3 lemons
- 170 grams (1¼ cup) fresh blueberries*
- sliced almonds, optional
Directions
- Preheat your oven to 350°F / 175°C. Line a 12 cup muffin tin with muffin liners.
- Combine the almond flour, baking soda and salt in a medium bowl. In another medium bowl, combine the eggs, honey, melted coconut oil, lemon extract and zest.
- Fold the almond flour mixture into the wet mixture and then fold in the blueberries.
- Fill each of the 12 liners about halfway. If you like, sprinkle some sliced almonds over the top.
- Bake for 20 minutes. A toothpick inserted in the middle should come out clean and they should be golden brown. Immediately turn out onto a wire rack to cool. They tend to get greasy if you let them sit in the pan.
Notes
- I've tried these with frozen blueberries, which is what I normally use in my muffins, but they came out soggy. So use fresh!
- German bakers: I use Suntree gemahlen Kalifornische Mandelkern from Kaufland. They come in little 59 cent 100 gram bags. I've seen this brand elsewhere. I don't know if other brands work so I'm sticking with this one!
36 comments on "Grain-free Almond Lemon Blueberry Muffins" — Add one!
I just made these yesterday and they have to be the best grain-free baked good I've tried. The texture is about like a corn bread muffin, which was fine by me, and the blueberries were plump and juicy. I also added a teaspoon of almond extract because I love it in basically everything. Thanks for the recipe. Also, for anyone in the US, I used Bob's Red Mill "Fine Almond flour/meal (from unblanched ground almonds)".
Yay! I'm so happy to hear that you liked them. And almond extract is a great idea. I'll have to try that! Thanks for the almond flour recommendation. :) And that thing you said about them being the best grain-free baked good you've tried… absolutely made my day. Thank you for taking the time to leave feedback! :)
hey, i make my own almond flour, is that ok with this recipe?
I'm guessing it is but I've never used it so I'm not positive. If you almond flour is as fine as the store bought stuff, I don't see why not. Good luck! :)
Jen – Ooh, a bundt cake! That sounds amazing. I'm always cautious when making things with almond flour, so I've only made small things like muffins or very small loaves. I'll be on the lookout for that recipes of yours. :) And thanks for the nice comment!
Oh my WORD! These look amazing! I just bought some fresh blueberries and can't wait to try this recipe. Thank you for sharing! I have a lemon blueberry bundt cake recipe that's grain free but I haven't put up on my blog yet. Your recipes look fantastic –
Jen
Kim B – Thanks for the tip!
For Gluten Free – i buy a mix of flour from http://www.glutenfreecreations.com/Mixes/
I use the Enriched Baking Mix will all my normal recipes. I take out 1 TBS of flour per cup to keep it from becoming to dense. Every recipe I have has worked with this flour!
Anon – Well I'm happy they still came out! Just wait till your try them with fresh blueberries. Much better when not soggy. :) Thanks for leaving feedback. I appreciate it!
I just made these (adjust a bit based on what I had) and although not perfect, they are DELISH! I misread and used frozen blueberries and it DEF made them soggy…but still so good!
Christine – Mine are also quite brown, but they don't taste brown. That brown crust is actually one of the nicer parts of the muffins. :) I hope you can order some almond flour and thank you for leaving feedback. It means a lot to me. :) I hope (and I'm sure!) that they'll come out better with the flour!
Mine tasted great……however, I did use almond meal flour (which Erin you did say not to) and they quickly went from undercooked to quite dark brown. They don't taste burned but they look it! In fact they taste great!!! I will try again once I have sourced the correct flour!!!
Nora – Yeah! Oh and I just made a gluten-free Italian lemon cake and thought of you. It uses almond flour. :)
Julie – Haha, aren't they ridiculous? But after making the almond flour lemon cake I mentioned above, it's now official. He likes things made with almond flour but not whole wheat / spelt. Very strange. Thanks for stopping by. :)
Aw, don't ya just love these husbands who don't appreciate our efforts to keep them healthy?
I could totally go for a few of these muffins right now – LOVE these! Muffins are amazing…and I love the use of almond flour…amazing stuff, right?
RecipeNewZ – Thank you and thanks for letting me know about the new site! I'll check it out.
Heidi – I made almond flour donuts yesterday and these texture is even better than these! The texture in the donuts is really almost exactly like a normal wheat donut. I'll post it next week so maybe you can make those for your husband. I love these muffins, but if he's really picky, he'll probably like the donuts better!
Barbara – You really wouldn't! It's amazing what ground up almonds can do. :)
Chung-Ah – Haha, aww. Dreading to go to work sounds awful. These muffins will surely help. Or the donuts I mentioned to Heidi that are coming next week! :)
I love baking with almond flour! I have some in the fridge right now so I'll have to make these soon! They'd be the perfect pick-me-up when I'm dreading to go to work.
I haven't done much grain-free baking, but I'm sure I wouldn't miss it in these scrumptious muffins.
Oooh, these look so good. I've been wanting to try something with almond flour and I love blueberry muffins. I wonder if I could convince my hubby to try these, he loves blueberry muffins too but he's picky about texture. I'm glad you mentioned it could be halved.
These muffins look absolutely delicious, and probably taste even better than they look :-). Love the recipe and the photo! Beautiful!
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Sarah – That sounds delicious! I've made hazelnut flour cookies, but never muffins. I'll have to look into that now. Thanks. :)
Katie – Thank you. :) Have a great Mother's Day tomorrow!
Gorgeous pics Erin!! It makes me want to reach into the screen and scarf all of them up!! Love its gluten free! Perfect!
These look so good! I've made a few recipes that used some hazelnut flour, but they always involved whole wheat flour too. I love this!
Dawn – Thanks! And I agree, they make things look way better! They'd look quite boring without the almonds. Have a great weekend. :)
these look beautiful! I'm always amazed at how much fancier things look when they have sliced almonds on them. :)
Kristi – Thank you! :) Oh, and I'm kind of awful. I haven't posted a single German recipe other than Eierlikoer. I'm just not really a fan of German food. I love pretzel rolls, Vollkornbrot and Bratkartoffeln, but other than that… nothing. Or at least nothing that I've tried so far. It could be that I just haven't discovered the yummy things yet. :)
Oh, I forgot to add, my fiance is German and I am American so I love experimenting with German recipes!
Yummy I sure wish I could bite into one with my coffee for breakfast right now :)Your blog is so cute, I'm loving the pink!!
Georgia – Thanks a bunch! And I wouldn't say fluffy either but moist, yes. :)
Amy – I hope you do! They're yummy, but remember, not like a normal muffin. :)
these sound + look just delicious! i'll definitely have to try these soon!
Wow, I can't believe these are grain-free! They look fabulous Erin – so fluffy and moist. Love your addition of sliced almonds, too. Yum!
Miryam – Really?! I love lemon extract. It's my favorite after vanilla. I put some cream cheese icing between the dog food looking cookies and now they're sitting in the fridge, waiting to be photographed. Now they're cute! Almond flour here is 3.45/lb. How much is it there? They don't sell it as almond flour, though. It's just called "ground blanched almonds." It seems to work though. :)
Cassie – Yeah, I've come across a lot of weird consistencies too. Although these aren't like normal muffins, they're way better than the other GF muffins I've had.
Becca – I know! And I consistently do it. Tomorrow I'm going to make raspberry brownies and I'm pretty sure I'll somehow forget the raspberries. And thanks. :)
MyFudo – I wouldn't say juicy, but moist! They have a bit more oil than other GF muffins I've tried, but I think it really helps with the moistness and to make them non-cardboardy. :)
Looks really moist and juicy inside. I must try this recipe…my kids will love this!
It's funny how you make blueberry muffins but forget the ingredients that makes the muffin blueberry. :P
These look delicious though. I love the flavor of almonds. :)
These look awesome, Erin! I have been experimenting with GF cooking, and eating mostly GF, except when it comes to baked goods because I haven't been able to get the consistency that I want from GF flours. I should maybe start with muffins!
OMG these look fantastic. I really would love to bake a lot more with almond flour but it is so expensive. Yum lemon extract? I have never used it before but now I am going to. By the way what happen with the dog cookies? :-) I have gotten similar results before with some cookies but we ate them all :-) I just did not post the recipe!!