Lemon Blueberry Muffins
I love the aroma of baking these lemon blueberry muffins! Seriously smells so fresh, just grab yourself some coffee or green tea and you’re good to go.
You can feel good about eating these as they are free of grains and refined sugar. Your belly will be satisfied with the fiber and protein from the almond flour, coconut flour, and eggs. This flavor combination (my personal favorite) will surely have you wanting to put these in the weekly breakfast or snack routine.
Perfect for on-the-go busy Mornings
On my busy mornings, when I’m rushing around these are super easy to transport and won’t make a mess in the car.
I like to double or triple up on this lemon blueberry muffin recipe, so I can freeze some as well. Just remember to take them out of the freezer the night before so they can thaw before breakfast. Voila – a lemony delight waiting for you in the morning!
TIP – I like to line my muffin pan with these clean baking cups (I use these)
- 1 and 1/2 cups almond flour (I like THIS brand)
- 1/4 cup coconut flour (I use THIS brand)
- 1/4 cup arrowroot powder (I use THIS brand)
- 1 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1 mashed banana
- juice from 1 lemon (or approximately 3 Tbsp)
- zest from 1 lemon
- 1 and 1/2 cups fresh organic blueberries
Preheat oven to 350°F.
In a large bowl, blend together eggs, vanilla, maple syrup, lemon zest, lemon juice, banana, and coconut oil.
In a separate bowl, combine the almond flour, coconut flour, arrowroot powder, salt, and baking soda
Combine the dry ingredients into the bowl with the wet ingredients until there are no lumps. Do not over mix.
Fold the blueberries into the batter.
Take your muffin pan (lined with baking cups), fill baking cups 2/3 full with batter.
- Bake for 10-14 minutes, until a little golden on top
Cool on a wire rack and enjoy!