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Blueberry Lemon Muffins

Cook Time:
20 Minutes
Serves Up To:
10 Servings

Nutrition Information

Total Fat19g
Total Carbohydrates18g
Dietary Fiber3g


  • ½ cup sugar
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon finely grated lemon zest
  • 1 egg + 2 egg whites
  • 2 tablespoons Blue Diamond gluten-free flour blend (see recipe here)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup fresh or ½ cup frozen, thawed blueberries*


  1. Preheat oven to 400°F.

  2. Line ten muffin cups with paper liners or lightly butter.

  3. Whisk together sugar, almond milk, oil, vanilla and lemon extracts, lemon zest, eggs and egg whites in a large bowl.

  4. Add almond flour, gluten-free flour blend, baking powder and salt, then lightly fold in blueberries. Spoon into prepared cups and sprinkle with Blue Diamond Sliced Natural Almonds.

  5. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

Made with these products:

Original Almondmilk
Original Almondmilk
Shelf Stable Original Almondmilk
Shelf Stable Original Almondmilk
One pound bag of Blue Diamond finely sifted almond flour
Almond Flour
Whole Natural Almonds
Whole Natural Almonds


*If using frozen blueberries, make sure to thaw and drain well to remove all excess moisture.