Grain-free Almond Lemon Blueberry Muffins

Once again, BIG thank you to Texanerin Baking for this delicious recipe. The only thing I will do different next time is make a double batch of this because it had a low quantity yeild for the amount of work required. Double the recipe = solve problem!


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Almond Lemon Blueberry Muffins - Gluten-free and Grain-free |

Her photo…man she’s good.

DO put these in cupcake liners! They are pretty crumbly without them. I love that these are grain-free. They make your tummy happy. ;)


  • 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, melted (~4½ tbsp)
  • 2 teaspoons lemon extract
  • zest of 3 lemons
  • 170 grams (1¼ cup) fresh blueberries*
  • sliced almonds, optional


  1. Preheat your oven to 350°F / 175°C. Line a 12 cup muffin tin with muffin liners.
  2. 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.
  3. Fold the almond flour mixture into the wet mixture and then fold in the blueberries.
  4. Fill each of the 12 liners about halfway. If you like, sprinkle some sliced almonds over the top.
  5. 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!


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