Gluten Free Blueberry Jam Muffins

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Light and fluffy almond flour muffins with hints of lemon, stuffed with homemade blueberry jam, and drizzled in a honey sweetened blueberry glaze.

Lemon and blueberries are a fantastic combination. One time on a cross country trip, I stopped at a restaurant for breakfast where they were serving a lemon and blueberry french toast. It was definitely has been on my list of memorable breakfasts.

In this recipe, I didn't use a ton of lemon, so if you like a more lemony flavor, I would recommend adding a little extra lemon zest. But even just the small amount of lemon in this recipe compliments the blueberry jam well.

I love making almond flour muffins because they are so much more lighter and fluffier than wheat muffins. This makes them ideal as a breakfast side or for snacks. I actually just made a batch of these for the freezer to pull out after I have my baby.

These muffins are filled with homemade pectin-free blueberry jam. If you are interested in making your own healthy blueberry jam, check out my recipe here.

What You Will Need

Muffins

2 cups almond flour

1 tsp salt

1 tsp baking soda

⅛ cup coconut oil room temperature

1 tsp lemon zest

2 tbsp lemon juice

2 eggs

2 egg whites

1 tsp vanilla extract

¼ cup raw honey

½ cup blueberry jam

Glaze

½ cup blueberry jam

½ cup milk (or almond milk)

raw honey to taste (I used several tablespoons)

How To Make Blueberry Jam Muffins

Preheat the oven to 300°F.

In a small-medium size mixing bowl, mix together the dry ingredients: the almond flour, baking soda, and salt.

In a seperate large mixing bowl or stand mixer, mix together the coconut oil, eggs, egg whites, lemon juice, lemon zest, vanilla extract, and raw honey.

Add the dry ingredients into the large mixing bowl with the wet ingredients. Mix to combine.

Pull out a muffin pan and fill it with muffin liners.

Spoon a couple tablespoons of batter into each muffin liner so it is filled halfway.

Add a tablespoon of jam in the middle of each muffin liner and then add a couple more spoonfuls of batter on top.

Bake for 40 minutes or until the tops of the muffins are starting to brown slightly.

Remove the muffins from the oven and allow them to cool for 15 minutes on a cooling rack.

While the muffins are cooling, make the glaze. In a small bowl, mix together the remaining blueberry jam, milk or almond milk, and honey.

Drizzle the glaze on top of the muffins and enjoy! You can freeze these muffins if you aren't able to finish them within 4-5 days. To warm up, just let the muffins defrost on the counter for a couple hours before warming them in the oven at 300 degrees F.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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