Description
Enjoy the delightful Almond Flour Lemon Blueberry Muffins, featuring a soft and moist texture. This recipe combines fresh blueberries with lemon for a refreshing flavor, making it ideal for breakfast or a healthy 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 the oven to 400°F and line a muffin pan with parchment liners.
- In a large bowl, whisk together eggs, maple sugar, melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla until smooth.
- Add almond flour, tapioca flour, baking soda, baking powder, and salt to the bowl. Mix gently until combined, then allow the batter to rest for 5 minutes.
- In a separate bowl, toss blueberries with 2 teaspoons of tapioca flour or arrowroot to prevent sinking. After resting, stir 3/4 cup of the blueberries into the batter, reserving the rest for topping.
- Scoop the batter into the muffin liners, filling them close to the top. Top with the remaining blueberries.
- Bake on the middle rack for 5 minutes, then reduce the temperature to 350°F and bake an additional 15-17 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- If glazing, prepare the glaze while muffins cool. Drizzle over partially cooled muffins and allow 15 minutes for the glaze to set. Garnish with extra lemon zest if desired.
Notes
For a sweeter muffin, adjust the amount of maple sugar to taste.
Use fresh blueberries for the best flavor, but frozen can be used if necessary.
The muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg