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.
Coconut Nectar Syrup
Refined Coconut Oil
Granulated Maple Sugar
Lemons - juice & zest
Superfine Almond Flour
Fresh or Frozen Blueberries
In a bowl, beat eggs with coconut nectar syrup & maple sugar until light and fluffy.
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 at 350F for another 12-13 minutes, or until golden