3.5 cups of almond flour can make 24 muffins if filling 3/4 of the muffin liner like the instructions suggest. They don't rise much so if you want bigger muffins it seems like it would be fine to fit all the batter into 12 liners. I zested one lemon since I only needed juice from one. Substituted lemon extract instead of the zest from a second lemon. Used frozen blueberries and sprinkled a little sugar on top before baking since I was a little light on maple syrup.
