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)
12
servings10
minutes25
minutesThese 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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