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
- 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
- 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.
- 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!