Description

These Almond Flour Lemon Blueberry Muffins deliver a delightful burst of flavor in every bite. With fresh blueberries, zesty lemon, and simple prep, they are perfect for breakfast or a snack, making them an excellent choice for anyone seeking a tasty, homemade option.

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, zest, and vanilla extract until smooth.
To the same bowl, add the almond flour, tapioca, baking soda, baking powder, and salt. Stir gently until fully combined, then let the batter rest for 5 minutes.
While the batter rests, toss the blueberries with 2 teaspoons of tapioca flour or arrowroot to prevent sinking. After resting, stir in 3/4 cup of blueberries and scoop the batter into muffin liners close to the top. Top with remaining blueberries.
Bake on the middle rack of the preheated oven for 5 minutes. Lower the oven temperature to 350°F and continue baking for 15-17 minutes or until golden and a toothpick comes out clean.
Cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
If glazing, prepare the glaze while the muffins cool and drizzle it over the muffins. Let it set for 15 minutes before serving, garnishing with extra lemon zest if desired.

Notes

Ensure the eggs are at room temperature for best results.
For a lower sugar option, use monk fruit in place of powdered sugar in the glaze.
Store leftovers in an airtight container for up to three days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 6g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg