Soft and moist almond flour lemon blueberry muffins that are naturally paleo and gluten free! Made in one bowl with fresh lemon and juicy blueberries, these bakery-style muffins are perfect for spring baking.
If you’ve struggled with dense or overly moist almond flour muffins, these almond flour lemon blueberry muffins are the recipe that will change your mind.
They’re soft, fluffy, and perfectly balanced with bright lemon flavor and sweet, juicy blueberries in every bite.
Made with a combination of almond flour and tapioca flour, these muffins have a light, bakery-style texture without any gluten or grains.
They’re naturally paleo, easy to make in one bowl, and perfect for everything from quick breakfasts to spring and summer baking.
Whether you finish them with a light lemon glaze or keep them simple, these muffins come out beautifully every time with tall domed tops and evenly distributed blueberries.
Why You’ll Love These Almond Flour Lemon Blueberry Muffins
These muffins are soft, moist, and full of fresh lemon flavor with juicy blueberries in every bite. They’re made with simple ingredients, naturally paleo and gluten free, and come together in just one bowl. The texture is light and fluffy, making them feel like a classic bakery muffin without any grains.
What Makes These Muffins Soft and Moist
The combination of almond flour and tapioca flour is key to achieving the perfect texture. Note that arrowroot flour can be used in place of tapioca flour in all my recipes unless noted.
Almond flour provides moisture and richness, while tapioca flour adds lightness and prevents the muffins from becoming dense. The balance of eggs, oil, and just enough liquid ensures a soft crumb without being overly wet.
How to Prevent Blueberries from Sinking
To keep the blueberries evenly distributed, toss them with a small amount of tapioca flour before adding them to the batter. This helps them “grip” the batter while baking. It also helps to fold only part of the blueberries into the batter and press the remaining ones on top before baking.
Ingredients You’ll Need to Make Lemon Blueberry Muffins
These muffins use simple ingredients that you probably have in your pantry if you’re familiar with grain free and paleo baking.
Here’s everything you’ll need to make these muffins:
Wet
- eggs
- maple sugar
- refined coconut oil or ghee
- almond milk
- fresh lemon juice
- lemon zest
- vanilla extract
Dry
- blanched almond flour
- tapioca flour or arrowroot
- baking soda
- baking powder
- fine sea salt
Mix-Ins
- fresh blueberries (I recommend smaller ones, organic or wild berries are best for muffins!)
- tapioca flour or arrowroot (for coating the berries)
Optional Lemon Glaze
- powdered sugar or monk fruit sweetener
- fresh lemon juice
Optional Topping
- coarse sugar
- extra lemon zest for garnish
How To Make Almond Flour Blueberry Muffins
- Preheat your oven to 400°F and line a 12 cup muffin pan with parchment liners.
- In a large bowl, whisk together the eggs, maple sugar, coconut oil, almond milk, lemon juice and zest and vanilla extract until smooth.
- To the same bowl, add the almond flour, tapioca, baking soda and powder and salt. Stir gently until fully combined, then allow the batter to rest for 5 minutes.
- Meanwhile, toss the blueberries with the 2 teaspoons of tapioca flour or arrowroot. This is to help keep the berries from sinking while baking.
- After the batter rests, stir in 3/4 cup of the berries, saving the rest for topping. Scoop the batter into the muffin liners close to the top to make 12 muffins. Top the muffins evenly with the remaining blueberries.
- Bake on the middle rack of the the preheated oven for 5 minutes, then lower the oven temperature to 350°F and continue to bake for 15-17 more minutes, until golden and set, and a toothpick inserted near the center comes out clean or with a few crumbs.
- Cool in the pan for 5-10 minutes, then remove to a wire rack to continue cooling.
- If glazing the muffins, make the glaze while the muffins cool. Drizzle the glaze over the partially cooled, or fully cooled muffins, and allow 15 minutes for the glaze to set. Garnish with extra lemon zest if desired.
How to Get Bakery-Style Muffin Tops
Start baking the muffins at a higher temperature (400°F) for the first few minutes, then reduce the heat. This initial burst of heat helps the muffins rise quickly and creates tall, domed tops. Filling the muffin liners close to the top also helps achieve that bakery-style look.
Fresh vs Frozen Blueberries
Fresh blueberries work best for this recipe since they release less moisture and hold their shape better. I recommend using smaller blueberries for the best results.
However, frozen blueberries can also be used, just add them straight from frozen and toss with tapioca flour to prevent excess moisture.
Optional Lemon Glaze for Serving
A light lemon glaze adds a fresh, slightly sweet finish that pairs perfectly with the tart lemon flavor in the muffins. It also gives them a glossy, bakery-style look that’s great for serving or sharing!
FAQ for Almond Flour Blueberry Muffins
Are these almond flour lemon blueberry muffins paleo?
Yes, these muffins are naturally paleo as written, made with almond flour, tapioca flour, coconut oil and maple sugar.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Do not thaw them before using, and toss them with tapioca flour to help prevent excess moisture and sinking.
Why use tapioca flour in almond flour muffins?
Tapioca flour (or arrowroot) helps create a lighter, fluffier texture and prevents the muffins from becoming dense or overly moist.
How do I keep almond flour muffins from being too wet?
Using the right balance of almond flour and tapioca flour, along with proper baking time, ensures a soft but not overly moist texture.
Can I make these dairy free?
Yes, these muffins are dairy free when made with coconut oil or ghee.
How do I know when the muffins are done?
The tops should be golden and set, and a toothpick inserted into the center should come out clean or with a few crumbs.
These almond flour lemon blueberry muffins are the perfect combination of soft, moist texture and bright, fresh flavor.
They’re easy to make, naturally paleo and gluten free, and ideal for everything from meal prep to weekend baking.
If you try this recipe, be sure to leave a comment and let me know how they turned out!
And if you’re looking for more almond flour recipes, check out my other muffins and lemon dessert favorites for more inspiration!
Almond Flour Lemon Blueberry Muffins (Soft, Moist & Paleo)
Ingredients
- 3 large eggs at room temperature
- 3/4 cup maple sugar
- 1/4 cup refined coconut oil or ghee, melted
- 3 tablespoons almond milk
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 3/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup blueberries fresh
- 2 teaspoons tapioca flour or arrowroot, for coating the berries
Optional Lemon Glaze:
- 1/2 cup organic powdered sugar or monk fruit
- 1 tablespoon fresh lemon juice
Optional for topping and garnish:
- coarse sugar
- extra lemon zest for garnish
Instructions
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Preheat your oven to 400°F and line a 12 cup muffin pan with parchment liners.
-
In a large bowl, whisk together the eggs, maple sugar, coconut oil, almond milk, lemon juice and zest and vanilla extract until smooth.
-
To the same bowl, add the almond flour, tapioca, baking soda and powder and salt. Stir gently until fully combined, then allow the batter to rest for 5 minutes.
-
Meanwhile, toss the blueberries with the 2 teaspoons of tapioca flour or arrowroot. This is to help keep the berries from sinking while baking. Ater the batter rests, stir in 3/4 cup of the berries, saving the rest for topping. Scoop the batter into the muffin liners close to the top to make 12 muffins. Top the muffins evenly with the remaining blueberries.
-
Bake on the middle rack of the the preheated oven for 5 minutes, then lower the oven temperature to 350°F and continue to bake for 15-17 more minutes, until golden and set, and a toothpick inserted near the center comes out clean or with a few crumbs.
-
Cool in the pan for 5-10 minutes, then remove to a wire rack to continue cooling.
-
If glazing the muffins, make the glaze while the muffins cool. Drizzle the glaze over the partially cooled, or fully cooled muffins, and allow 15 minutes for the glaze to set. Garnish with extra lemon zest if desired. Enjoy!
Nutrition
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