Almond Blueberry Lemon Muffins

Serving Size: 16

I'm not home as much lately with all of the running around I'm doing getting ready for the kitchen reno, vacation and school/sports activities, but I continue to buy food like I am. For example, I bought so much fruit last week that we could never possibly eat it all. In fact, I still have a half of watermelon I have to cut up! Anyway, I had purchased 2 large containers of fresh blueberries and the second one wasn't going to make it much longer. So I decided to make these muffins for the kids to take for breakfast. They both aren't fond of a big breakfast, so these little muffins were perfect and had a great flavor. I just love the combination of lemons and blueberries, don't you?


  • 1 cup almond meal/flour (I used Trader Joe's brand)
  • 1 lemon, zest and juice
  • 2 cup blueberry (I used fresh but you can use frozen)
  • 1 egg
  • 0.5 cup canola oil
  • 1 cup brown sugar
  • 0.5 tsp salt
  • 1 tsp baking soda
  • 1 cup bread flour (I used King Arthur)
  • 0.5 cup water


  1. In a bowl, mix together both flours, baking soda and salt. Set aside. In another larger bowl, mix together the sugar, oil, egg, lemon zest and juice and water until it's smooth.
  2. Add in the flour mixture and mix well, then fold in the blueberries. Pour batter into lined or sprayed (with cooking spray) muffin/cupcake pans and bake at 350 degrees for 15-20 minutes (until top springs back when touched). 


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