clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Lemon Almond Muffins

  • 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


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


  • 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


  1. Preheat oven to 350 degrees F.
  2. 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.)
  3. In a large bowl, stir and combine all-purpose flour, almond flour, baking powder, and salt.
  4. In a second mixing bowl, add the sugar, olive oil, eggs, yogurt, vanilla extract, and lemon zest. Stir until well combined.
  5. Pour the lemon mixture into the flour mixture. Stir until batter is smooth and well combined.
  6. Carefully fold in blueberries until well combined.
  7. 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.
  8. 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.
  9. Allow muffins to cool, about 5 minutes.
  10. 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.


  1. 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).
  2. 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.
  3. 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.

Keywords: almond flour, olive oil, yogurt, blueberry, lemon, baking, healthy, muffins, breakfast, snack