Blueberry Lemon Muffins
Updated Feb 15, 2021, Published Jul 01, 2015
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These muffins are sweet and moist with very little sugar and a nice tartness. I make them throughout the year for breakfasts for the kids and for quick snacks.
Blueberry Lemon Muffins
Ingredients
- ½ cup coconut flour, sifted
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 6 large eggs, room temperature, lightly beaten
- ½ cup unsalted butter, 1 stick, melted and cooled
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 teaspoons fresh lemon juice, or 1 teaspoon lemon extract
- Zest of 1 lemon
Instructions
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- In a large bowl, whisk together the coconut flour, salt, and baking soda. In a separate bowl, whisk together the eggs, butter, honey, and vanilla. Add the wet ingredients to the dry and mix well to combine. Gently stir in the blueberries, lemon juice, and lemon zest.
- Divide the batter among the lined muffin cups. Bake for 20-25 minutes until golden brown and cooked through. Cool completely before serving. Store in an airtight container in the refrigerator.
Nutrition
Calories: 171kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 102mgSodium: 234mgPotassium: 47mgFiber: 2gSugar: 13gVitamin A: 360IUVitamin C: 1.6mgCalcium: 15mgIron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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