Description

These Almond Flour Lemon Blueberry Muffins are soft and moist, packed with fresh blueberries and a delightful lemon flavor, making them perfect for breakfast or a snack. Enjoy a healthy treat that’s easy to prepare with simple ingredients!

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 and 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 allow the batter to rest for 5 minutes.
Meanwhile, toss the blueberries with the 2 teaspoons of tapioca flour or arrowroot to help keep the berries from sinking. After the batter rests, stir in 3/4 cup of the berries, reserving the rest for topping. Scoop the batter into the muffin liners, filling close to the top to make 12 muffins. Top with the remaining blueberries.
Bake on the middle rack for 5 minutes, then lower the oven temperature to 350°F and continue baking for 15-17 more minutes until golden and a toothpick comes out clean or with a few crumbs.
Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool fully.
If glazing, drizzle the glaze over the muffins and allow 15 minutes for it to set. Garnish with extra lemon zest if desired. Enjoy!

Notes

Make sure the eggs are at room temperature for the best texture.
You can substitute ghee with coconut oil for a dairy-free option.
Store leftover muffins in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 8g
Sodium: 150mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg