LEMON BLUEBERRY MUFFINS (PALEO, GLUTEN-FREE, DAIRY-FREE)

These gluten-free & paleo lemon blueberry muffins are my favorite muffins that exist! They’re SO fluffy and zesty and delish – you need to try them! The muffins are sweetened with just a bit of maple syrup and use almond flour so they’re gluten-free & grain-free. Perfect for your spring brunch plans!


BLUEBERRY LEMON MUFFINS

LEMON BLUEBERRY MUFFINS (PALEO, GLUTEN-FREE, DAIRY-FREE)

Recipe by Jenn Lueke
Servings

12

servings
Prep time

10

minutes
Cooking time

25

minutes

These gluten-free & paleo lemon blueberry muffins are my favorite muffins that exist! They’re SO fluffy and zesty and delish – you need to try them! The muffins are sweetened with just a bit of maple syrup and use almond flour so they’re gluten-free & grain-free. Perfect for your spring brunch plans!

Ingredients

  • 3 +1/2 cups almond flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • zest of 2 lemons

  • 3 eggs, beaten

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1/4 cup lemon juice

  • 2 tbsp almond milk

  • 1 cup fresh blueberries

  • 2 tbsp tapioca starch

Directions

  • Preheat oven to 350 degrees and line a muffin tin with liners.
  • In a large bowl, whisk together the almond flour, baking soda, salt, and lemon zest.
  • Add in the beaten eggs, maple syrup, coconut oil, lemon juice, and almond milk and mix until just combined.
  • Toss the blueberries with the tapioca starch in a separate bowl to coat, then add to the batter and fold in using a spatula.
  • Transfer the batter into the muffin tin, filling each liner to 3/4 full.
  • Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely before enjoying. Can be stored in the freezer and reheated by microwaving for 30-60 seconds.

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