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Blueberry Lemon Almond Muffins

Blueberry Lemon Almond Muffins


1/2 cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon lemon extract
1 cup all-purpose flour
1 cup white whole wheat flour
1/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
1 Tbsp lemon zest
Juice of lemon (about 1/8 cup)
3/8 cup milk
2 cups blueberries
1/2 cup slivered almonds, lightly toasted
1/4 cup slivered almonds, lightly toasted (to top muffins)


- Preheat the oven to 375°F. Prepare muffin pans (lightly grease or use paper cups) for 18 standard sized muffins.
- Mix together the dry ingredients (flours, almond meal, baking powder and salt) in small bowl. Set aside.
- Add juice of 1 lemon to measuring cup (about 1/8 cup) and add enough milk to make 1/2 cup. Set aside.
- In larger bowl, blend canola oil and sugar. Beat in the eggs, one at a time. Add the lemon extract.
- Add the dry ingredients and lemon zest to the wet mixture alternately with milk. Gently fold in almonds and blueberries.
- Spoon muffin batter into muffin pans. Sprinkle each muffin slivered almonds, and bake for 25 minutes, or until muffins test done.

Blueberry Lemon Almond Muffins
Recipe Notes
Blueberry Lemon Almond Muffins
September 24, 2018
  • This recipe was adapted/inspired from the Cherry Almond Muffin recipe found here. I had originally planned to just replace the cherries with blueberries, but ended up tweaking the recipe quite a bit. The muffins were very good.
  • Save some blueberries to add to the batter for the last muffins. My experience has always been the last bit of batter always seems short on blueberries, so I always have some extras to add when filling the last few muffin cups.
  • Nutrition Information
    Blueberry Lemon Almond Muffins
    Serving Size:
    Amount Per Serving
    Calories 3661.00
    Calories from Fat 1639.00
    Total Fat
    Saturated Fat
    Trans Fat
    Total Carbohydrate
    Dietary Fiber
    Vitamin A 21%
    Vitamin C 50%
    Calcium 55%
    Iron 90%

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    * Cut amount of salt in half to reduce sodium to 1730.3mg
    Change serving size to get new nutritional values
    Serving Size: 
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    Did you know . . .
    Lemon Zest with Lemon Zester and Lemons

      Lemon Tips
    • 1 medium lemon equals about 1 tablespoon zest and 2 tablespoons lemon juice
    • Equivalents of 1 teaspoon fresh lemon zest:
      - 2 tablespoons lemon juice
    • - 1/2 teaspoon lemon extract
    • Don't use white pith - it's bitter!