GLUTEN-FREE LEMON BLUEBERRY MUFFINS

Name: GLUTEN-FREE LEMON BLUEBERRY MUFFINS
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 +1/2 cups almond flour; 1 tsp baking soda; 1/2 tsp salt; zest of 2 lemons; 3 eggs, beaten; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 1/4 cup lemon juice; 2 tbsp almond milk; 1 cup fresh blueberries; 2 tbsp tapioca starch

6 steps

Prep:10minCook:25min

These gluten-free & paleo lemon blueberry muffins are my favorite muffins that exist! They’re SO fluffy and zesty and delish – you need to try them! The muffins are sweetened with just a bit of maple syrup and use almond flour so they’re gluten-free & grain-free. Perfect for your spring brunch plans!

Updated at: Sun, 30 Jun 2024 20:03:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories258.5 kcal (13%)

Total Fat20.7 g (30%)

Carbs12.3 g (5%)

Sugars7.7 g (9%)

Protein8 g (16%)

Sodium181.8 mg (9%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3 ½ cupsalmond flour

½ tspsalt

2 Tbspalmond milk

1 cupfresh blueberries

2 Tbsptapioca starch

Instructions

Step 1

Preheat oven to 350 degrees and line a muffin tin with liners.

Step 2

In a large bowl, whisk together the almond flour, baking soda, salt, and lemon zest.

Step 3

Add in the beaten eggs, maple syrup, coconut oil, lemon juice, and almond milk and mix until just combined.

Step 4

Toss the blueberries with the tapioca starch in a separate bowl to coat, then add to the batter and fold in using a spatula.

Step 5

Transfer the batter into the muffin tin, filling each liner to 3/4 full.

Step 6

Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely before enjoying. Can be stored in the freezer and reheated by microwaving for 30-60 seconds.

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