BLUEBERRY LEMON MUFFINS
These Blueberry Lemon Muffins are soft, light fluffy and perfect for spring! A healthy one-bowl muffin recipe that is easy to make with fresh lemon juice and lemon zest with fresh or frozen blueberries.
KEY INGREDIENTS
Eggs
Coconut Nectar Syrup
Refined Coconut Oil
Granulated Maple Sugar
Lemons - juice & zest
Vanilla Extract
Baking Powder
Superfine Almond Flour
Tapioca Flour
Fresh or Frozen Blueberries
In a bowl, beat eggs with coconut nectar syrup & maple sugar until light and fluffy.
INSTRUCTIONS
Add the coconut oil, lemon juice, lemon zest and vanilla, and whisk until smooth and combined.
Place a sieve over the bowl; sift in the baking powder, almond flour, tapioca flour and salt.
ADD THE FLOURS
Stir well until combined
Fill 10 muffin cups only 1/4 full with the muffin batter. Add 4 blueberries in each cup.
ADD THE BLUEBERRIES
Fill the remaining muffin cups up to 3/4 full. Add the remaining blueberries dividing evenly into each muffin cup.
Bake at 400F for 5 minutes; then lower the temperature to 350 F
BAKE
Bake at 350F for another 12-13 minutes, or until golden