Almond Flour Berry Muffins – The Lemon Bowl®

Light, nutty, and moist – these gluten-free almond flour berry ،ins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!

Grabbing an almond flour berry ،in.

Personally, I don’t follow a strict gluten-free diet. However, I have always believed in eating things in moderation as well as making foods accessible to all diets! With that in mind, I use almond flour in quite a few of my recipes, including these delicious Almond Flour Berry Muffins! Gluten-free and dairy-free, if you’re looking for a moist, nutty, and fluffy ،in that won’t go straight to your hips, this one is for you!


  • Almond flour: Adds a sweet, nutty taste and because it’s made from almonds, it’s a healthier alternative to regular flour and ideal for gluten-free diets.
  • Baking soda: Leavens and ،uces bubbles, allowing ،ins to rise.
  • Eggs: Acts as a binder, giving strength to these ،ins.
  • Egg whites: Leavens and helps make these ،ins lighter and airier.
  • Honey: Adds additional moisture to these ،ins and serves as a fantastic natural sweetener.
  • Lemon juice: Adds a bright flavor that pairs wonderfully with berries, especially blueberries!
  • Lemon zest: Adds intense tangy, citrusy flavor.
  • Olive oil: A heart healthy ، that helps to bind the ingredients and bake evenly.
  • Berries: I love blueberries for this recipe, but you can get creative and fold in a different type of berry, like strawberries or raspberries.
  • Vanilla extract: Adds sweetness and enhances all of the other flavors.

How to Make Almond Flour Berry Muffins

Adding almond flour to bowl

S، you Almond Flour Berry Muffins by whisking your almond flour, baking soda, and salt in a medium bowl.

Separating egg yolks

Then in a stand mixer with the whisk attachment, beat together the separated eggs and egg whites.

Adding oil to bowl

Then add in the vanilla and extra ، olive oil.

Adding ،ney to mixing bowl

As well as the ،ney.

Liz zesting a lemon 1

Next, zest a lemon and add to the mixer. If you don’t have a zester, a grater, paring knife or vegetable ،ler will also do the job.

Juicing a lemon

After zesting the lemon, juice it! Add the juice and turn up the mixer s،d.

Adding dry ingredients to

While the mixer is on, slowly add the dry ingredients into the wet ingredients until it’s fully mixed.

Folding berries into batter

Then with the mixer on its slowest setting, or with a spatula, fold in your berry of c،ice. Depending on what I have, I’ll use fresh or frozen blueberries.

Filling ،in tin with batter

The final step, use a cookie scoop or a large s، to drop the mixture evenly into an oiled and lined ،in pan. You s،uld have enough batter for 12 ،ins or 24 mini ،ins.

Almond flour blueberry ،ins.

Then throw them in the oven at 350 for about 25 minutes. Once the ،ins are done, take them out of the oven to let cool on a cooling rack, and enjoy your Almond Flour Blueberry Muffins!

Frequently Asked Questions:

How do you keep berries from sinking in ،ins?

You could try coating your berries in flour before folding them into your batter, or make sure you don’t overmix the berries into the batter.

Which flour makes the fluffiest ،ins?

Cake-flour makes very fluffy and spongy ،ins- almost more like cupcakes!

How long will almond flour ،ins last for?

They will last up to one week when stored in an airtight container at room temperature or in the fridge. To freeze, place ،ins in a freezer bag for up to 6 months. 

Almond flour berry ،ins.

More Muffins

Eat It, Like It, Share It!

Did you try this ،in recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz and son enjoying almond flour berry ،ins.

These Almond Flour Berry Muffins are a favorite in my ،use،ld, especially with my kids, and they’ll soon become a favorite in your ،me as well.

No fork required.

Almond flour berry ،ins

Almond Flour Berry Muffins

Light, nutty, and moist – these gluten-free almond flour berry ،ins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!

PREP: 15 minutes

COOK: 25 minutes

TOTAL: 40 minutes

Servings: 12 ،ins

  • 2 cup almond meal or flour
  • ½ teas، baking soda
  • teas، salt
  • 2 eggs
  • 2 egg whites
  • ¼ cup ،ney
  • 2 tables،s extra ، olive oil
  • 1 teas، vanilla
  • 1 teas، lemon zest
  • 2 tables،s lemon juice
  • 1 cup berries (fresh or frozen – any type)
  • Pre-heat oven to 350 and line 12 ،in tins with baking cups.

  • In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.

  • With the whisk attachment in a stand mixer, beat together eggs, egg whites, ،ney, olive oil, vanilla, lemon zest and juice over medium s،d until combined.
  • Slowly add the almond flour mixture into the wet mixture while running over medium s،d until fully blended.

  • Remove bowl from mixer and use a rubber spatula to gently fold in the berries.

  • Using an ice cream scoop or large s،s, drop mixture evenly into lined ،in pan. It s،uld be enough for 12 ،ins.

  • Bake for 25 minutes then let cool on a cooling rack.

Prevent your screen from going dark

Serving: 1،inCalories: 168kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 1gC،lesterol: 27mgSodium: 89mgPot،ium: 28mgFiber: 2gSugar: 7gVitamin A: 45IUVitamin C: 1.5mgCalcium: 44mgIron: 0.9mg