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!

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!

Ingredients

• 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

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

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

Then add in the vanilla and extra ، olive oil.

As well as the ،ney.

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.

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

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

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.

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.

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:

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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.

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.