Description
These Almond Flour Lemon Blueberry Muffins are packed with flavor and made with wholesome ingredients. Perfect for breakfast or a sweet snack!
Ingredients
Scale
- 3 large eggs (at room temperature)
- 3/4 cup maple sugar
- 1/4 cup refined coconut oil (or ghee, melted)
- 3 tablespoons almond milk
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 3/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup blueberries (fresh)
- 2 teaspoons tapioca flour (or arrowroot, for coating the berries)
- 1/2 cup organic powdered sugar (or monk fruit)
- 1 tablespoon fresh lemon juice
- coarse sugar
- extra lemon zest for garnish
Instructions
- Preheat your oven to 400°F and line a 12 cup muffin pan with parchment liners.
- Whisk together the eggs, maple sugar, coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract in a large bowl until smooth.
- Add almond flour, tapioca flour, baking soda, baking powder, and salt to the bowl. Stir gently until fully combined, then let the batter rest for 5 minutes.
- Toss blueberries with 2 teaspoons of tapioca flour or arrowroot to prevent sinking during baking. Stir in 3/4 cup of the blueberries into the batter, saving the rest for topping. Fill muffin liners with batter, then top with remaining blueberries.
- Bake for 5 minutes, then reduce oven temperature to 350°F and bake for another 15-17 minutes until golden and a toothpick inserted comes out clean.
- Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- If glazing, prepare the glaze while the muffins cool and drizzle over the muffins, allowing 15 minutes for it to set. Garnish with extra lemon zest if desired.
Notes
Ensure eggs are at room temperature for optimal mixing.
For added sweetness, adjust the amount of maple sugar as desired.
Store leftover muffins in an airtight container for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg