Bright, fresh, and bursting with lemony flavor, these grain-free lemon blueberry muffins are a nourishing treat you'll want to have on hand all week. Made with almond flour and a touch of pure maple syrup, they're perfect for packing into your child’s lunchbox, serving as an after-school snack, or enjoying alongside a hard-boiled egg for a quick, wholesome breakfast. I love using frozen wild blueberries here—their smaller size means they bake more evenly into every bite.
Ingredients
Dry Ingredients
2 cups
blanched almond flour
½ cups
tapioca flour
¼ cups
coconut flour
1 teaspoons
baking soda
¼ teaspoons
fine sea salt
Wet Ingredients
3 large
eggs
⅓ cups
avocado oil
⅓ cups
maple syrup
⅓ cups
lemon juice
2 teaspoons
lemon zest
Other Ingredients
1 cups
blueberries
(fresh or frozen)
