Description

Savor the flavor of these Almond Flour Lemon Blueberry Muffins, bursting with fresh blueberries and zesty lemon. This recipe is simple to make, yielding soft and moist muffins perfect for breakfast or a healthy snack. Enjoy the delightful blend of almond flour and sweetness from maple sugar, making every bite irresistible.

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

Cook Mode Prevent your screen from going dark

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, and vanilla extract until smooth.
To the same bowl, add the almond flour, tapioca flour, baking soda, baking powder, and salt. Stir gently until fully combined, then 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, fold in 3/4 cup of the blueberries, saving the rest for topping. Scoop the batter into the muffin liners, filling them close to the top, and top with the remaining blueberries.
Bake on the middle rack for 5 minutes, then reduce the temperature to 350°F and continue baking for 15-17 more minutes, until golden and a toothpick inserted into the center comes out clean or with a few crumbs.
Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
If glazing, prepare the glaze while the muffins cool, drizzle over the muffins, and allow 15 minutes for the glaze to set. Garnish with extra lemon zest if desired. Enjoy!

Notes

Make sure eggs are at room temperature for better mixing.
You can substitute coconut oil with ghee for a different flavor profile.
For added sweetness, drizzle extra syrup on top after glazing.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 7g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg