Description
These Almond Flour Lemon Blueberry Muffins are wonderfully soft and moist, bursting with fresh blueberries and zesty lemon flavor. Perfect for a quick breakfast or a tasty 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.
- In a large bowl, whisk together the eggs, maple sugar, coconut oil, almond milk, lemon juice, zest, and vanilla extract until smooth.
- Add the almond flour, tapioca flour, baking soda, baking powder, and salt to the same bowl. Stir gently until fully combined, then let the batter rest for 5 minutes.
- Toss the blueberries with the 2 teaspoons of tapioca flour or arrowroot to prevent sinking while baking. After the batter rests, stir in 3/4 cup of the berries, saving the rest for topping. Scoop the batter into the liners close to the top to make 12 muffins. Top with the remaining blueberries.
- Bake on the middle rack for 5 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 15-17 minutes, until golden and a toothpick inserted near the center comes out clean or with few crumbs.
- Cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- If glazing the muffins, prepare the glaze while they cool. Drizzle over warm or cooled muffins and allow 15 minutes for the glaze to set. Garnish with extra lemon zest if desired.
Notes
Make sure the eggs are at room temperature for best results.
Avoid overmixing the batter to keep the muffins fluffy.
These muffins can be frozen for later enjoyment.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 9g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg