Description
These almond flour lemon blueberry muffins are a delightful treat with a burst of flavor. Made with wholesome ingredients like almond flour and maple sugar, they’re light, moist, and perfect for breakfast or a snack. Easy to prepare, they’re a must-try for healthy homemade muffin lovers!
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
Instructions
- Preheat your 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.
- To the same bowl, add the almond flour, tapioca, baking soda and powder and salt. Stir gently until fully combined, then allow the batter to rest for 5 minutes.
- Meanwhile, toss the blueberries with the 2 teaspoons of tapioca flour or arrowroot. Stir in 3/4 cup of the berries after the batter rests, reserving the remainder for topping. Fill the muffin liners close to the top and evenly distribute the remaining blueberries on top.
- Bake for 5 minutes in the preheated oven, then lower the temperature to 350°F and continue to bake for 15-17 more minutes until golden and set, testing with a toothpick for doneness.
- Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- For glazing, prepare while the muffins cool by drizzling over the muffins once cooled, and allow the glaze to set for 15 minutes. Garnish with extra lemon zest if desired.
Notes
Ensure the eggs are at room temperature for best results.
Coating the blueberries prevents them from sinking in the batter during baking.
Feel free to adjust the sweetness by using more or less maple sugar.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg