Lemon Blueberry Muffins
almond flour and natural sweeteners make these lemon blueberry muffins a good choice
Equipment
- 1 12 cup muffin tin
- 1 medium bowl for dry ingredients
- 1 medium bowl for wet ingredients
- 12 paper muffin liners
- 1 spatula
- 1 mixing spoon
Ingredients
- 2 cups almond flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- Zest of one lemon
- 1/4 cup honey or no honey and use 2 Tbsp. more applesauce
- 1/4 cup unsweetened applesauce or 1/4 cup yogurt and maybe 1 more Tbsp. almond milk
- 2 eggs
- 1/2 cup unsweetened vanilla almond milk
- 1 Tbsp. Fresh lemon juice
- 1 cup fresh or frozen blueberries add after batter is in baking cups.
- Walnuts optional
Instructions
- Preheat oven to 375 degrees F.
- Line muffin tins with paper cups.
- Mix wet ingredients in deep bowl with blender.
- Stir dry ingredients in separate bowl with spoon.
- Add dry ingredients to wet ingredients, but don't overmix.
- Place 4 to 6 blueberries on top of each muffin batter cup. Sprinkle with chopped walnuts if desired. Push into batter just a little bit.
- Bake 20 to 23 minutes.