Description
These Almond Flour Lemon Blueberry Muffins are bursting with flavor and moisture. With a delightful blend of almond flour, blueberries, and zesty lemon, they make a healthy snack or breakfast option. Perfect for anyone seeking delicious homemade muffins that are both soft and satisfying!
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 eggs, maple sugar, coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Add almond flour, tapioca flour, baking soda, baking powder, and sea salt to the mixture. Stir until combined and let it rest for 5 minutes.
- Toss blueberries with 2 teaspoons of tapioca flour or arrowroot to prevent sinking. Stir 3/4 cup of the blueberries into the batter after resting.
- Scoop the batter into the muffin liners, filling them close to the top, and distribute the remaining blueberries on top.
- Bake on the center rack for 5 minutes, then reduce the temperature to 350°F and continue baking for 15-17 minutes until golden and set. Check with a toothpick for doneness.
- Cool in the pan for 5-10 minutes before transferring to a wire rack.
- If glazing, mix the glaze while muffins cool, and drizzle it over them. Garnish with extra lemon zest if desired.
Notes
Ensure eggs are at room temperature for better mixing.
Coating blueberries in tapioca flour helps maintain their structure during baking.
Let muffins cool briefly before glazing to allow the glaze to set properly.
Nutrition
- Serving Size: 1 muffin
- Calories: 189
- Sugar: 4g
- Sodium: 121mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg