Description

These Almond Flour Lemon Blueberry Muffins are incredibly soft and moist, featuring a delightful blend of fresh blueberries and vibrant lemon. Easy to prepare, they’re perfect for breakfast or a sweet snack, making them an ideal treat for health-conscious bakers.

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, lemon zest, and vanilla extract until smooth.
Add the almond flour, tapioca flour, baking soda, baking powder, and sea salt to the same bowl. Stir gently until fully combined and allow the batter to rest for 5 minutes.
Meanwhile, toss the blueberries with 2 teaspoons of tapioca flour or arrowroot to help keep the berries from sinking during 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 brown and a toothpick inserted near the center comes out clean or with a few crumbs.
Cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
If glazing, prepare 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.

Notes

These muffins can be stored in an airtight container for up to 3 days at room temperature.
For a low-carb option, consider using almond milk and monk fruit sweeteners.
Make sure to coat the blueberries well to prevent them from sinking while baking.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 5g
Sodium: 150mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg