HEALTHY LEMON BLUEBERRY MUFFINS STORY - Shuangy's Kitchensink HEALTHY LEMON BLUEBERRY MUFFINS STORY - Shuangy's Kitchensink

HEALTHY LEMON BLUEBERRY MUFFINS

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!

INGREDIENTS:

- 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.

Step 01

In a mixing bowl, whisk together eggs, coconut oil, honey, and lemon juice.

Step 02

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.

Step 03

Wash and dry the blueberries then coat it with 1 - 2 tsp of tapioca flour**.

Step 04

Then fold in 3/4 of the blueberries and lemon zest.

Step 05

Spoon the batter into the prepared muffin cups, filling them close to the top. Add the rest of the blueberries on top.

Step 06

Give this recipe a try! Tap the link for the full recipe details.