Gluten Free Lemon Blueberry Muffins
May 17, 2019
A simple recipe with only 8 ingredients! These cuties are perfect for snacks or breakfast. Classic blueberry muffins with a twist of lemon! To add more flavor, just add a bit more lemon juice.
Gluten Free, Dairy Free, Grain Free, Paleo-Friendly
- Prep: 10 mins
- Cook: 20 mins
- Yields: 12 Servings
2 1/2 cups Super-Fine Almond Flour, blanched whole almonds
6 tbsp Organic Coconut Sugar
1 tbsp Freshly Squeezed Lemon Juice
1/3 cup Organic Cold Pressed Coconut Oil, melted and cooled
1Preheat your oven to 350°F and prepare a full size muffin tin with liners. I prefer to use the Unbleached Large Baking Cups by If You Care.
2Mix your dry baking goods in a separate bowl. Set aside.
3Mix all wet ingredients until well combined. Slowly mix in dry ingredients.
4Fold in blueberries. Let batter sit for 5 minutes.
5Using a 1/4 cup as a scoop, place equal amount of batter in muffin liners.
6Bake for 19 to 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes before eating or storing.
This recipe includes affiliate links to ingredients found on Amazon, which means I earn a commission (at no extra cost to you) if you purchase from them. All links are to items I have personally purchased and have not been given to me. Thanks for supporting the free content on this site!