Description

Enjoy the delightful taste of Almond Flour Lemon Blueberry Muffins! With their soft and moist texture and a burst of lemon and blueberries, these treats are simple to make and perfect for breakfast or any snack time. Ideal for those seeking delicious, homemade options without gluten.

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 and zest, and vanilla extract until smooth.
Add the almond flour, tapioca flour, baking soda, baking powder, and salt to the bowl. Stir gently until combined and let the batter rest for 5 minutes.
Toss the blueberries with 2 teaspoons of tapioca flour or arrowroot to prevent sinking. After the batter rests, fold in 3/4 cup blueberries, reserving some for topping. Fill the muffin liners close to the top and add the remaining blueberries on top.
Bake in the middle rack for 5 minutes, then reduce the temperature to 350°F and continue baking for an additional 15-17 minutes until golden and a toothpick comes out clean.
Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack.
For glazing, prepare the glaze while cooling, drizzle over the muffins, and let set for 15 minutes. Garnish with extra lemon zest if desired. Enjoy!

Notes

Make sure your eggs are at room temperature for the best results.
Feel free to substitute coconut oil with ghee for a different flavor.
Store muffins in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 6g
Sodium: 130mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 50mg