Almond Flour Blueberry Lemon Muffins

🧂 Ingredients

• 2.5 cups almond flour
• 1/2 cup monk fruit blend

  (I like this one)
• 1.5 teaspoons baking soda
• 1/2 teaspoon salt
• 1/3 cup coconut oil

  (measured then melted)
• 1/3 cup unsweetened almond milk
• 3 eggs
• 1 tablespoon lemon juice
• 1.5 teaspoons lemon zest
• 1 cup blueberries
• 1 tablespoon gluten-free flour blend*

Instructions

• 1 Pre-heat oven to 350 F.
• 2 Line a 12-cup muffin tray with cupcake liners. 
• 3 In a large bowl combine almond flour, monk fruit, baking soda, and salt.  Set
  aside.
• 4 In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and
  lemon zest. Mix well. Add the wet ingredients to the dry ingredients and stir
  until just combined.
• 5 Wash blueberries and toss them with the gluten-free flour blend (this will
  prevent them from sinking to the bottom of the muffins). Gently fold into the
  batter.
• 6 Evenly distribute the batter amongst all 12 muffin cups and bake for 25 minutes
  or until fragrant and set through. Cool and enjoy!

Nutrition Info