Lemon Blueberry Muffins (low sugar, grain free with almond flour)
Are you in the mood for some muffins? Well I have a treat for you. I made this recipe last weekend and it was absolutely DELICIOUS. I don’t often bake with almond flour, but when I do, the product always comes out super moist and naturally sweet. If you are watching your carb intake, this recipe offers a tasty lower sugar treat when the cravings strike. Most of the sweetness comes from the almonds and the blueberries, and only a modest amount of sugar.
Here are the ingredients:
2 plus 1/4 cup almond flour
1/4 cup coconut sugar
3 tbsp oil (I used olive oil)
2 whole eggs (room temperature)
1 tsp vanilla extract (almond extract would also work if you have it)
Zest of 3 lemons
1/2 cup frozen blueberries
Pinch sea salt
1 tsp baking soda
Preheat your oven to 350 degrees. Lightly grease a muffin pan with butter or oil, or line with muffin papers. In a medium mixing bowl, combine the almond flour, baking soda, salt, and lemon zest. In a separate bowl, mix the eggs, oil, vanilla, and sugar. Add the dry ingredients to the wet, and lightly fold together until just mixed. Fold in the blueberries.
Using a tablespoon, scoop the batter evenly into the muffin pan. If you would like, top the muffins with chopped almonds and crumbled sugar.
Bake the muffins for 17-20 minutes, or until a knife inserted into the centre comes out clean. Let cool for 5-10 minutes before eating.
Suggested serving size: 1-2. You can freeze them and save them for a snack in a pinch. Enjoy!