Blueberry Lemon Almond-Flour Muffins

I love a good breakfast muffin and these blueberry lemon almond-flour muffins
fit the bill. They are nutrient-dense with almond and coconut
[https://amzn.to/3zVRSY3] flours, blueberries, lemon juice and zest.

Servings: 12 muffins

Author: Beth of A Meal In Mind

Prep Time
10 minutes

Cook Time
25 minutes

Course:

Breakfast Snack

Cuisine:

American

Keywords:

Dairy-Free fruit topping gluten-free dessert easy muffin almond flour muffin blueberry lemon muffin coconut [https://amzn.to/3zVRSY3] yogurt vegetarian dessert

Instructions

1 Preheat oven to 350 F and line a muffin tray with muffin liners.
2 Combine dry ingredients (almond meal, coconut [https://amzn.to/3zVRSY3] flour,
tapioca flour and baking soda
[https://www.amazon.com/gp/product/B078T4YT67/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B078T4YT67&linkCode=as2&tag=amim37-20&linkId=df7199415499b7ba92e1ffa60b00b154])
in a mixing bowl.
3 Add wet ingredients (eggs, maple syrup, coconut oil [https://amzn.to/3qmM6vk],
vanilla [https://amzn.to/3qp2mfa] extract and lemon zest) to the bowl. Stir well
until just mixed.
4 Stir in the lemon juice, then gently fold in the blueberries ensuring they are
evenly distributed throughout the batter.
5 Fill each muffin cup with batter (about ¼ cup each). Bake in the oven for
approximately 25-28 minutes or until a toothpick inserted in the center comes
out clean. If you prefer your muffins less cake-like, bake for the longer time.
See note.
6 Allow to cool on a rack. Garnish with fresh berries and drizzle with coconut
[https://amzn.to/3zVRSY3] yogurt/maple syrup mixture. Enjoy!

Blueberry Lemon Almond-Flour Muffins

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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