Lemon-Blueberry Muffins



Lemon-Blueberry Muffins , .


Yippie … blueberries are back. Last Sunday morning while purchasing my eggs from Don at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries. I couldn’t resist purchasing a few cartons of blueberries, mostly because this recipe has been on my mind for months. Both my mother and aunt have been raving about these muffins for about a year now.


Lemon-Blueberry Muffins

Total Time: 40 Minutes, Servings: 10 Servings

Ingredients :
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/3 cup melted coconut oil or butter
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/4 cups blueberries



Instructions :
  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
  • In a mixing bowl add eggs, vanilla, coconut oil, honey and lemon juice and stir until combined
  • Add in the flours, baking soda and lemon zest and stir on low speed until just combine, don't overmix
  • Gently fold in the blueberries ensuring they are evenly distributed throughout the batter
  • Fill each muffin cup with batter and bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean



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Lemon-Blueberry Muffins

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