These scones are made with almond flour, and frankly, maybe all scones should be—whether you need them to be gluten-free or not. They’re 100 percent delicious, featuring perfectly tender insides and golden exteriors that offer a light crunch along the edges. Jammy burst blueberries, lemon zest and a light sprinkle of raw sugar take them to the next level!

I didn’t come up with this idea myself. When I published my Blueberry Scones, which are made with whole wheat or all-purpose flour, I received several questions about how to make the recipe with almond flour.

Since almond flour has become my favorite flour over the past year or two, I had to figure it out. Despite being made entirely with almond flour, the scones don’t taste overtly of almond. They’re easy to make with simple, wholesome, lower carbohydrate ingredients, so they’re a win all around.

It took seven tries to get the recipe just right. Along the way, it became the topping for a Peach Cobbler. I’m delighted with this recipe and all the variations you’ll find below.

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These chocolate chip muffins are divine—they’re fluffy, tender and studded throughout with chocolate chips. They’re our three-year-old daughter’s current favorite muffin in my muffin repertoire, and I understand why! She loves dark chocolate as much as I do, so I can vouch that these muffins delight kids and adults alike.

These muffins follow the same formula as my other popular “healthy” muffin recipes, but you won’t guess it upon your first (or last) bite. They’re made with whole wheat flour if you wish, and they’re sweetened with honey instead of plain sugar, which makes them extra delicious. Greek yogurt offers a subtle sour cream-like tang that makes these taste like bakery-style muffins, while providing some extra protein.

If you’re a fan of my popular banana muffins or blueberry muffins, you must try this recipe!

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Meet my favorite scone recipe! These delicious scones are craggy and lightly crisp around the edges, and lusciously tender and studded with juicy blueberries inside. Lemon zest and tangy Greek yogurt take the flavor to the next level.

These flavorful blueberry scones are the perfect breakfast treat that’s sweet but not cloying. A light sprinkle of crackly raw sugar on top makes them taste extra special.

Serve them for a special occasion, like Easter or Mother’s Day brunch, or make them as a fun afternoon baking project. I’m excited to offer an option for mini scones, too, which are half the size of bakery scones. They’re so cute.

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Craving a wholesome treat? These banana muffins are for you! These muffins are tender, fluffy, and perfectly banana-y. My daughter adores them, and I love making them with her. I like to keep some in the freezer for snacks—they defrost in the microwave in about 20 seconds.

This gluten-free banana muffin recipe is notable because it’s made with almond flour and naturally sweetened with real maple syrup. The remaining ingredients are to be expected, including eggs (for structure and loft), butter (for richness), baking powder and baking soda, salt, vanilla extract, and optional cinnamon (for a hint of warming spice).

These muffins are similar in flavor to my popular Maple-Sweetened Banana Muffins, which are made with whole wheat flour, and follow the same formula as my Gluten-Free Pumpkin Muffins. I’ve probably made ten batches already. I hope you love them as much as we do!

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Do you know how to measure flour correctly? If you’re the slightest bit uncertain, this tutorial is for you! To be clear, the best way to measure flour is with a scale, but not all Amerians own a scale.

The second-best method is “spooned and leveled.” All of the recipes on this blog use this method, so I want to share exactly what that means today.

If your baked goods don’t always turn out like the pictures, your measurements might be off. Let’s fix that. With this method, your cookies, muffins, and pizza dough will turn out consistently from batch to batch.

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It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.

These gluten-free, almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.

I love these pumpkin muffins for several reasons—

1. They’re easy enough to make with a three-year-old, which means they’re really easy.
2. They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
3. They freeze well for future snacks. Simply defrost one in the microwave until it’s warmed through, and your snack is ready in 20 seconds.

I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.

I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This gluten-free recipe has much in common with that one.

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These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a pop of sweetness in the center. Make these irresistible cookies for any special occasion, or just because.

This thumbprint cookie recipe is honestly so easy to make. You don’t need a mixer. You don’t need to wait for perfectly softened butter. You don’t need to chill the dough before baking. The dough comes together so quickly and rolls so easily that this recipe would be a fun baking project with kids. If you don’t typically bake with almond flour, this recipe is absolutely worth buying the bag.

Thumbprint cookies are particularly fun and versatile because you can change the flavor and the color of the centers by your choice of jam. These treats are perfect for the holidays, like Valentine’s Day (I suggest raspberry or strawberry filling), Easter (try several jams for a fun color mix), Independence Day (perhaps raspberry and blueberry), and Christmas (anything red).

For those with special diet considerations, I’ll point out that this recipe happens to be gluten free and egg free. You can make it dairy free and vegan by substituting coconut oil for the butter (see recipe notes). It’s also partially naturally sweetened with maple syrup. Of course, the recipe is not nut free due to the almond flour, but it might be just the cookie you’ve been searching for.

I’ve been perfecting this recipe over the past couple of months. I’m just so excited to share it with you! I hope it becomes a go-to recipe for you, too.

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These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be.

These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.

These muffins are made with wholesome ingredients like whole wheat flour and Greek yogurt. They’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most.

You can easily mix these together by hand. No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties!

It took me eight tries to get these muffins just right, but they were absolutely worth the effort. I’m sharing the recipe again because they’re just so wonderful this time of year.

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This blueberry cake is my official summertime dessert. I hope it becomes yours, too. It’s tender, fully loaded with blueberries, and simple to make—no mixer required. It’s a dream!

This blueberry cake recipe is naturally sweetened with maple syrup, which makes it extra delicious. Thanks to the blueberries and maple syrup, it’s nicely sweet but not over the top. Some cakes are so sweet that they give me a stomachache, but this one is just right.

This cake will absolutely be a hit at your Fourth of July festivities. Serve it as a “snacking cake” or make it celebration-worthy with a scoop of vanilla ice cream or whipped cream. I’ve even enjoyed a slice with yogurt for breakfast.

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Let’s talk about buttermilk for a minute. Buttermilk in baked goods yields wonderfully fluffy, light and tangy results. You’ve seen me use buttermilk in recipes for muffins, pancakes, waffles and this simple, fruity cake.

So, what is buttermilk? Traditionally, buttermilk was the fermented liquid leftover after churning cream into butter. These days, store-bought buttermilk is typically made from milk with added lactic bacteria, which produce lactic acid.

Contrary to what its name and thickened texture suggest, buttermilk is not buttery and is relatively low in fat. Store-bought options are usually about on par with whole milk, though reduced-fat options exist.

Why do we use buttermilk instead of plain milk? Tangy flavor aside, the acid present in buttermilk helps counteract baking soda, which is basic. Baking soda on its own is quite bitter—it needs both acidity and liquid to taste and function properly.

Buttermilk acts similarly to sour cream or yogurt, which are thicker cultured dairy products. Since buttermilk is thinner, I typically use about two-thirds cup buttermilk in place of one cup sour cream or yogurt.

Homemade Buttermilk Substitute

Today, we’re talking about acidified buttermilk, which is essentially a homemade buttermilk substitute made of milk with added acid (vinegar or lemon juice). This is the perfect substitute for your baking projects when you don’t have buttermilk on hand.

I love this trick because it saves me from buying buttermilk, since I never seem to use up a whole bottle! This method is also convenient if you follow a dairy-free or vegan diet, because you can make buttermilk with any type of milk.

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