Lemon Blueberry Muffins
User Reviews
5
Lemon Blueberry Muffins
Description
These muffins use a combination of coconut flour, gluten-free flour blend, and almond flour to create a gluten-free base. Wet ingredients including coconut milk, eggs, maple syrup, fresh lemon juice and zest, coconut oil, and vanilla extract are blended together for a smooth mixture. The wet mix is folded into the dry ingredients gently to keep the batter light. Blueberries are folded in last to distribute evenly without breaking. The batter is portioned into lined muffin tins and baked at 350°F until a knife inserted comes out clean. After cooling, the muffins offer a moist texture, bright lemon flavor with fresh zest and juice, and pops of sweet blueberry throughout. Cupcake liners help prevent sticking, and cooling muffins on a rack after briefly resting in the pan keeps bottoms from becoming soggy. These muffins make a fruity, gluten-free treat for breakfast or snacks.
Ingredients
Wet ingredients:
- 4 large egg
- 1/2 cup coconut milk canned
- 1/3 cup maple syrup
- 1/4 cup lemon juice fresh
- 1 tablespoon lemon zest
- 3 tablespoons coconut oil melted and cooled
- 1 teaspoon vanilla extract
Dry ingredients:
- 1/2 cup coconut flour
- 1/2 cup gluten-free flour blend
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Add-in:
- 3/4 cup blueberries or frozen, fresh
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin tray with muffin liners.
- In a large mixing bowl, combine 1/2 cup Coconut flour, 1/2 cup Gluten-free flour blend, 1 teaspoon Baking soda, 1/2 cup Almond flour, and 1/8 teaspoon Salt.
- Place the 1/2 cup Coconut milk in a blender and blend until smooth. Add in the 4 large Eggs, 1/3 cup Maple syrup, 1/4 cup Fresh lemon juice, 1 tablespoon Lemon zest, 3 tablespoons Coconut oil, and 1 teaspoon Vanilla extract. Continue to blend for about 15 seconds until combined.
- Pour this mixture over the dry ingredients and, using a silicone spatula, gently mix until incorporated. Fold in the 3/4 cup Fresh blueberries. Mix gently to combine.
- Divide the batter among the 12 cupcake liners of a muffin tray. Bake for 20-25 minutes or until knife inserted in the center comes out clean.
- Remove from the oven and let cool at room temperature. Enjoy!
Notes
- Use fresh or frozen blueberries depending on availability.
- Line muffin tins with cupcake liners or grease to prevent sticking.
- Start checking doneness at the lower end of baking time with a knife inserted for a clean removal.
- Cool muffins on a rack after resting briefly in the pan to avoid soggy bottoms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 149mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
