Lemon Blueberry Muffins
Prep Notes
I love the blueberries and lemon together. And these muffins are the bomb!!!! They have the burst form the blueberries and the freshness of lemon delish...On a cloudy, damp, rainy cold Sunday these muffin add a lilttle something something to your Day!!
Cooking Time
20-25 minutes
Yields
9-12
Ingredients
INGREDIENTS
3 eggs
1/3 cup coconut sugar
1 teaspoon vanilla extact
zest 1 lemon
2 teaspoons lemon juice
1/3 cup evoo (coconut oil or butter works too)
1 1/2 cup blanched almond flour
2 tablespoons tapioca flour
3 teaspoons baking powder
1 teaspoon sea salt
1 cup blueberries
INSTRUCTIONSPreheat oven to 350F.Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture. Add the almond flour, tapioca flour, baking powder, and sea salt.Whisk the dry ingredients into the wet ingredients.Fold in the blueberries. Line the muffin tins.I like to use an ice cream scooper to scoop the batter into the individual muffin tins so you know you’re making them all even.Add a couple blueberries to the top of each muffin. Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!
Directions
Preheat oven to 350F
Whisk together eggs, coconut sugar, vanilla, and evoo in a large bowl. Add the almond flour, tapioca flour, baking powder, and sea salt.Whisk the dry ingredients into the wet ingredients.
Fold in the blueberries.
Line the muffin tins.I like to use an ice cream scooper to scoop the batter into the individual muffin tins so you know you’re making them all even.
Add a couple blueberries to the top of each muffin. You can sprinkle a little coconut sugar on top.
Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!