Rich, sweet, buttery & bursting with blueberry & lemon flavor! You’d never guess these muffins are healthy, made with almond flour, yogurt and olive oil.

We’re still in blueberry season here in New England, and Chris, Trevor and I have done a few trips to a local farm for some blueberry picking!

We’ve had more blueberries than we’ve known what to do with, so Trevor and I have been baking up lots of berry muffins lately.

Of all of the different versions we’ve tested and tasted, this Blueberry Lemon Almond Muffin recipe is my absolute favorite.

These muffins have a really rich, buttery flavor that’s bursting with tasty notes of sweet blueberry and fresh lemon.

They’re perfect for breakfast or a snack.

Whenever Trevor and I bake up a new batch, they seem to disappear within 48 hours.

Since muffins are one of the few foods Trevor will eat, I’ve figured out how to sneak lots of healthy stuff into this recipe too!

These blueberry muffins taste buttery, sweet, and delicious, but they’re made with lots of nutritious ingredients:

extra virgin olive oil
organic yogurt
almond flour
fresh blueberries and lemon zest

(If you’re having any trouble finding almond flour, you can always substitute whole wheat flour.)

One thing I’ve learned with this recipe: a little lemon zest takes blueberry muffins to a whole other level of deliciousness!

You just need one tool, a zester, to get all of the fresh, flavorful zest from a lemon.

Here’s the recipe for Blueberry Lemon Almond Muffins:

Blueberry Lemon Almond Muffins

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Author: Jen Elizabeth's Journals
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Breakfast / Snack
Method: Baking

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Description

Rich, sweet, buttery & bursting with blueberry & lemon flavor! You’d never guess these muffins are healthy, made with almond flour, yogurt and olive oil.

Ingredients

Scale

1 cup small blueberries
1 cup plus 2 teaspoons all-purpose flour
1 cup almond flour (or substitute whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup extra virgin olive oil
2 large eggs
1/2 cup organic whole plain yogurt
1 teaspoon vanilla extract
2 1/2 teaspoons fresh lemon zest from 1 large lemon

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Instructions

Preheat oven to 350 degrees F.
Add the blueberries and 2 teaspoons flour to a bowl. Stir until blueberries are well coated in flour. Set aside. (Coating the blueberries in flour helps to keep them from sinking to the bottom of the muffins during baking.)
In a large bowl, stir and combine all-purpose flour, almond flour, baking powder, and salt.
In a second mixing bowl, add the sugar, olive oil, eggs, yogurt, vanilla extract, and lemon zest. Stir until well combined.
Pour the lemon mixture into the flour mixture. Stir until batter is smooth and well combined.
Carefully fold in blueberries until well combined.
Arrange baking cups in a muffin pan. Spoon batter into baking cups, filling a bit more than 3/4 of the way to the top of each baking cup.
Bake until the tops are lightly golden and spring back when touched. Or until a toothpick dipped into the center of each muffin comes away without any batter clinging to it, about 26-29 minutes.
Allow muffins to cool, about 5 minutes.
Serve and enjoy!

Storage: store in an airtight covered container at room temperature for 2-3 days. Store in the fridge for up to 1 week.

Notes

For a delicious fresh lemon flavor in these muffins, you’ll need a zester to scrape off the zest (the top layer of bright yellow skin from a lemon).
To keep blueberries from sinking to the bottom of the muffins, use smaller sized blueberries. And be sure to coat them in flour before adding them to the batter.
If you’ve carefully measured all of the ingredients in the recipe and your muffins aren’t rising, you probably need to buy fresh new baking powder.