Blueberry & Lemon Muffins

Bursting with fresh blueberries with a tender crumb these really are the best blueberry muffins you could ask for.

By now some of you might have noticed that I love easy to follow / make recipes. Nothing is worse than having a craving for a baked good and realizing it will require 101 steps and 4 hours before you have your cravings cured.

This recipe is SUPER easy! Like maybe a little too easy as in I eat too many muffins because they take minutes to come together...

Moving on. These muffins have the perfect tender texture, are bursting with blueberries and have a nice zing from the added lemon zest and juice. They are also free from gluten, grains, dairy, and refined sugar,

A little note about ingredients. I prefer to use fresh blueberries, but frozen ones will work, too - just keep them frozen. Either way make sure to mix the blueberries in the dry mixture to make sure they are equal scattered within the muffins as they bake. These muffins can be made with any sugar you have on hand. I typically make them with coconut sugar but Lakanto monk fruit, maple sugar, or regular white sugar works as well.

Whether your looking for a healthy breakfast options or an afternoon pick me up snack this blueberry and lemon muffins is the perfect option!

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blueberry & lemon muffins

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INGREDIENTS:

• 2 1/2 cups almond flour

• 1 tablespoon coconut flour

• 1/2 cup coconut sugar (can substitute with Lakanto monk fruit or maple sugar)

• 1/4 teaspoon salt

• 1 1/2 tsp baking powder

• 3/4 cup fresh blueberries

• 4 eggs, room temperature

• 1/3 cup coconut milk (any nut mylk will work)

• 1/2 teaspoon vanilla

• lemon zest from one lemon

• 2 teaspoons lemon juice

• 1/3 cup melted coconut oil

INSTRUCTIONS:

1. Preheat the oven to 350 F and line a muffin tray with cupcakes liner.

2. In a big mixing bowl, combine together almond flour, coconut flour, sweetener, salt, baking powder, lemon zest and blueberries. Use your hands or a spatula to make sure to give the dry ingredients a good mix, coating all the berries with flour, before starting the wet mixture.

3. In a separate bowl, whisk together eggs, milk, vanilla extract, lemon juice, and coconut oil.

4. Pour the wet mixture into the dry mixture and combine making sure everything is incorporated and nothing is at the bottom of the bowl

5. Using a spoon or ice cream scoop, fill prepared muffin cups with batter at least 3/4 of the way up. The recipe might make up to 14 muffins depending on how high you fill the cavities and depending on your pan so you may have to bake in batches.

6. Bake the muffins for 18 - 25 minutes or until a toothpick comes out clean when inserted in the middle of the muffin. You want the center of the muffin to be set and the top to be lightly browned. Take the muffins out of the oven and let cool for at least 10 minutes. Enjoy!

7. Store leftover muffins in an airtight container in the fridge for up to 5 days or store in the freezer for up to 2 months.