Is there any better combination than lemon and blueberry?! These muffins are sweet, refreshing and fluffy. Make them for a crowd or prep them for quick breakfasts during the week. They’re paleo-approved and low in sugar to make for a great snack or dessert.
Here’s what you’ll need:
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- zest of 2 lemons
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 tbsp lemon juice
- 2 tbsp almond milk
- 2/3 cup fresh blueberries
Preheat oven to 325 and line a muffin tin with liners. In a large bowl, whisk together the almond flour, baking soda, salt and lemon zest. Set aside.
In a small bowl, mix the eggs, maple syrup, coconut oil, lemon juice and almond milk until uniform. Pour into the bowl with the dry ingredients and mix until just combined. Fold in the blueberries.
Transfer the batter into the muffin tin, filling each to 3/4 full. Bake for 20-24 minutes, until a toothpick comes out clean. Allow to cool completely before enjoying.
BLUEBERRY LEMON MUFFINS
Ingredients:
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- zest of 2 lemons
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 tbsp lemon juice
- 2 tbsp almond milk
- 2/3 cup fresh blueberries
Instructions:
- Preheat oven to 325 and line a muffin tin with liners.
- In a large bowl, whisk together the almond flour, baking soda, salt and lemon zest. Set aside.
- In a small bowl, mix the eggs, maple syrup, coconut oil, lemon juice and almond milk until uniform.
- Pour into the bowl with the dry ingredients and mix until just combined. Fold in the blueberries. Transfer the batter into the muffin tin, filling each to 3/4 full.
- Bake for 20-24 minutes, until a toothpick comes out clean. Allow to cool completely before enjoying.