The marriage of blueberry and lemon will be a happily ever after! (Well In my Book).
With these muffins they take the fairytale to the next level !!!! With the burst from the blluerries and the freshness of lemon its like a ray of sunshine in your mouth yummy!!!!..
On a cloudy, damp, rainy cold Sunday these muffin add a something something to everybody's day.
These are grain free, gluten free and I use coconut sugar which makes them especially healhy.. Let me know it you try them, leavea comment!
Lemon Blueberry Muffins
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 mix in with a teaspoon of tapioca flour
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!!
If you make these please post you can change up berries add rasberries or blackberries.