Lemon lovers will fall in love with these fresh-tasting muffins! I decided to skip on the traditional sugary glaze and instead added lots of fresh lemon juice and zest in the muffin batter, as well as an entire large pint of blueberries for loads of flavour. They are perfect for breakfast, brunch, or snack time!
Ingredients:
2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon pink salt
2 teaspoons baking powder
2 tablespoons poppy seeds
4 large eggs
1/4 cup coconut oil, melted and cooled
1/3 cup coconut sugar
1 1/2 teaspoon pure maple syrup
Juice of 1 lemon
Zest of 2 lemons
1 cup fresh blueberries
Directions
Preheat the oven to 350°F and line a 12-cup muffin tin.
Add almond flour, coconut flour, salt, baking powder, and poppy seeds to a large bowl.
Whisk in the eggs, melted coconut oil, coconut sugar, maple syrup, lemon juice, and zest. Fold in to combine.
When the mixture is smooth and no lumps remain, use a rubber spatula to gently fold in the blueberries, being careful not to break them up too much.
Using a 1/4 cup, scoop the batter in and use a spoon to place the batter into the baking cups.</li><li>Bake for 20-25 minutes or until a toothpick inserted is clean.
Let the muffins cool for at least 20 minutes before removing them from the muffin tins.
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