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The Best Lemon Blueberry Almond Muffins {Gluten- & Dairy-Free}

Blueberry muffins make us think spring. And these ones are filled with nourishing ingredients that will keep you energized and satisfied through your workout. Super moist and just sweet enough, they deliver a wholesome dose of protein, fiber, healthy fats, and vitamins. To top it off, they're gluten and dairy free. Enjoy one for breakfast, as a snack or for dessert. What's not to love?

The Best Lemon Blueberry Almond Muffins

Makes 12 muffins

Ingredients

2 eggs
4 tablespoons coconut oil, melted
1/3 cup honey
1 teaspoon pure vanilla extract
Zest from one lemon
3/4 teaspoon baking soda
2 1/2 cups almond flour
1 cup fresh or frozen blueberries
Brown sugar and fresh lemon juice (optional)

Directions

Preheat oven to 325F. Line muffin tin with paper liners or grease liberally with coconut oil.

Combine first six ingredients in food processor and process until well mixed.

Add almond flour and process until well mixed.

Transfer batter to large bowl. Fold in blueberries. Divide batter evenly between muffin cups.

Top with a squeeze of fresh lemon juice and a sprinkle of brown sugar, if desired. 

Bake for 20 to 25 minutes until tops are golden brown and toothpick comes out clean.
 

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