Blueberry Lemon Muffins
Servings: 12 Servings
Calories: 196kcal
Ingredients
- 2 cups blanched almond flour
- ¼ cup tapioca or arrowroot starch
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher or fine sea salt
- 3 large eggs room temperature
- 1/3 cup unsalted butter or coconut oil melted
- 1/3 cup unsweetened applesauce or 1 mashed medium ripe banana
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 1½ cups fresh or frozen blueberries if using frozen berries do not thaw
Instructions
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- In a large bowl, whisk together the almond flour, starch, cinnamon, baking soda, and salt. In a separate bowl, whisk together the eggs, butter or oil, applesauce, lemon zest, and vanilla. Pour the wet ingredients into the dry and stir to combine thoroughly. Gently fold in the blueberries.
- Divide the batter evenly among the lined muffin cups. Bake for 20-25 minutes until golden brown and a toothpick inserted into a muffin comes out clean. Cool completely before serving or storing. Store muffins in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 196kcal | Carbohydrates: 9g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 110mg | Potassium: 34mg | Fiber: 2g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 2.5mg | Calcium: 48mg | Iron: 1mg