Description

These Almond Flour Lemon Blueberry Muffins are soft, moist, and bursting with flavor, thanks to fresh blueberries and a zesty lemon twist. The simple prep makes them a delightful healthy treat for breakfast or a snack!

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 flour, 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 keep the berries from sinking while baking. After the batter rests, stir in 3/4 cup of the berries, saving the rest for topping. Scoop the batter into the muffin liners close to the top to make 12 muffins. Top the muffins evenly with the remaining blueberries.
Bake on the middle rack of the preheated oven for 5 minutes, then lower the oven temperature to 350°F and continue to bake for 15-17 more minutes, until golden and set, and a toothpick inserted near the center comes out clean or with a few crumbs.
Cool in the pan for 5-10 minutes, then remove to a wire rack to continue cooling.
If glazing the muffins, make the glaze while the muffins cool. Drizzle the glaze over the partially cooled, or fully cooled muffins, and allow 15 minutes for the glaze to set. Garnish with extra lemon zest if desired. Enjoy!

Notes

For a sweeter muffin, you can increase the maple sugar by a couple of tablespoons.
Ensure the blueberries are dry before coating them with flour to prevent clumping.
Store any leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 7g
Sodium: 200mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg