Lemon Blueberry Muffin {with Almond Flour}
With a light and fluffy texture, these blueberry lemon muffins are sweet, and tangy, bursting with bright blueberry flavor.
Servings: 10
Calories: 231kcal
Equipment
Ingredients
Wet Ingredients:
- 3 eggs room temperature
- 1/4 cup coconut oil melted and cooled
- 1/3 cup honey
- 3 tbsp freshly squeezed lemon juice ~1/2 - 1 lemon
- 1 tsp vanilla extract
Dry Ingredients:
- 1 3/4 cup almond flour Packed
- 1/4 cup + 1 tsp tapioca flour packed **
- 1 tsp baking soda
Fold-Ins
- 1 cup blueberry
- Zest f one lemon ~1 tbsp
Instructions
- Preheat oven to 350 F.
- 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.
- Bake 14 - 16 minutes in the oven. A toothpick inserted into the center of a muffin should come out clean.
Notes
- **Toss blueberries in 1 tsp tapioca flour before adding into the batter to prevent them from sinking to the bottom.
- Make sure your oven temperature (I use an oven thermometer)is accurate to prevent over-baking the muffins which results in dry muffins.
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 15g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 149mg | Fiber: 3g | Sugar: 10g