THESE HEALTHY LEMON BLUEBERRY MUFFINS ARE PERFECT FOR SPRING AND SUMMER! WITH A LIGHT AND FLUFFY TEXTURE, THEY ARE SWEET AND TANGY AND ABSOLUTELY BURSTING WITH BLUEBERRY FLAVOR. MADE WITH ALMOND FLOUR, THESE HEALTHY MUFFINS ARE PALEO, GLUTEN FREE, GRAIN FREE AND CAN BE MADE LOW CARB TOO!
- Eggs (room temperature) - Coconut oil (melted and cooled) - Honey * - Freshly squeezed lemon juice - Vanilla extract -Almond flour (Packed) - Tapioca flour (packed) ** - Baking soda - Blueberry - Zest Of one lemon
Grease a muffin pan, or line with paper liners. Zest 1 lemon, set the lemon zest aside. Then juice the lemon(s) using a citrus juicer.
In a mixing bowl, whisk together eggs, coconut oil, honey, and lemon juice.
In a separate bowl, mix almond flour, 1/4 cup tapioca flour, and baking soda. Make sure there is no clump left. Combine the wet and dry ingredients gently with a spatula.
Wash and dry the blueberries then coat it with 1 - 2 tsp of tapioca flour**.
Then fold in 3/4 of the blueberries and lemon zest.
Spoon the batter into the prepared muffin cups, filling them close to the top. Add the rest of the blueberries on top.