Description

These Almond Flour Lemon Blueberry Muffins are irresistibly soft and flavorful, made with wholesome ingredients like almond flour and fresh blueberries. Perfect for breakfast or as a delightful snack, they deliver a moist texture and refreshing lemon zing, pleasing every palate!

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 the 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, lemon zest, and vanilla extract until smooth.
Add almond flour, tapioca flour, baking soda, baking powder, and sea salt to the mixture and mix gently until combined. Let the batter rest for 5 minutes.
Toss blueberries with 2 teaspoons tapioca flour or arrowroot to prevent sinking, then fold 3/4 cup into the batter. Distribute the batter into the lined muffin cups and top with remaining blueberries.
Bake in the preheated oven for 5 minutes before lowering the temperature to 350°F for an additional 15-17 minutes, until golden brown and a toothpick comes out clean.
Allow cooling in the pan for 5-10 minutes before transferring to a wire rack to continue cooling.
For a glaze, whisk powdered sugar and lemon juice, then drizzle over the cooled muffins and let set for about 15 minutes. Optionally, garnish with extra lemon zest and enjoy!

Notes

Make sure eggs are at room temperature for better mixing.
Feel free to adjust the amount of lemon zest based on your taste preference.
These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 4g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 4g
Cholesterol: 90mg