Description

These Almond Flour Lemon Blueberry Muffins boast a delightful blend of flavors. Made with almond flour, fresh blueberries, and zesty lemon, they are soft, moist, and easy to prepare. Perfect for your mornings or as 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

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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, and zest with vanilla extract until smooth.
Add almond flour, tapioca flour, baking soda, baking powder, and sea salt to the bowl. Stir gently until fully combined and let the batter rest for 5 minutes.
Meanwhile, toss the blueberries with 2 teaspoons of tapioca flour or arrowroot to prevent sinking during baking. After the batter rests, stir in 3/4 cup of blueberries, reserving the rest for topping. Scoop the batter into the muffin liners, filling them close to the top, and add the remaining blueberries on top.
Bake on the middle rack for 5 minutes, then lower the temperature to 350°F and continue to bake for 15-17 more minutes until golden and set, testing with a toothpick.
Cool in the pan for 5-10 minutes before transferring to a wire rack to cool further.
For glazing, drizzle over the cooled muffins and let set for 15 minutes. Garnish with extra lemon zest if desired.

Notes

Make sure your eggs are at room temperature for the best texture.
You can substitute tapioca flour with arrowroot if needed.
Optional: Add nuts or seeds for extra texture!

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 5g
Sodium: 150mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg