Yields: 12 muffins
Prep time: 15 minutes
Cook time: 18-20 minutes
Ingredients:
- 2 cups finely ground almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil (or melted butter if not dairy-free)
- 1/4 cup pure maple syrup (or honey)
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat Oven & Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line a standard 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil (or butter), maple syrup (or honey), eggs, lemon zest, and vanilla extract.
- Combine Batter: Slowly pour the wet ingredients into the dry ingredients and mix until just combined (don’t overmix).
- Fold in Blueberries: Gently fold in the blueberries, trying not to crush them.
- Fill Muffin Cups: Divide the batter evenly between the 12 muffin cups, filling about 2/3 of the way.
- Bake: Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into a muffin center comes out clean and the tops are golden brown.
- Cool & Enjoy: Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Tips
- If using frozen blueberries, don’t thaw them. Fold them in frozen to prevent them from bleeding too much color into the batter.
- For extra sweetness and crunch, sprinkle some coarse sugar over the tops of the muffins before baking.
- Play with flavors! Add a pinch of cinnamon, use other berries, or add a handful of chopped nuts.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for later enjoyment.
