Description

These Almond Flour Lemon Blueberry Muffins are soft, moist, and bursting with flavor. Made with wholesome ingredients like almond flour and fresh blueberries, they are easy to prepare and perfect for breakfast or a snack. Enjoy homemade goodness with every bite!

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 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, lemon zest, and vanilla extract until smooth.
Add the almond flour, tapioca, baking soda, baking powder, and sea salt to the same bowl. Stir gently until fully combined and allow the batter to rest for 5 minutes.
While the batter rests, toss the blueberries with 2 teaspoons of tapioca flour or arrowroot to help keep them from sinking while baking. After resting, stir in 3/4 cup of berries, saving the rest for topping. Scoop the batter into the muffin liners, filling them close to the top, and top with the remaining blueberries.
Bake on the middle rack for 5 minutes, then lower the temperature to 350°F and continue baking for 15-17 more minutes until golden and set. A toothpick inserted should come out clean or with a few crumbs.
Cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
If glazing, prepare the glaze while cooling the muffins. Drizzle it over the muffins and allow 15 minutes for it to set. Garnish with extra lemon zest if desired.

Notes

For best results, use room temperature ingredients for a smoother batter.
Ensure you coat the blueberries with tapioca flour to prevent sinking during baking.
These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 8g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg