Healthy Lemon Blueberry Muffins
Servings: 12
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 cup gluten-free oats
- 1 tsp. baking soda
- pinch of salt
Wet Ingredients
- 3 eggs
- 1/4 cup honey
- 1/4 cup lemon juice (or the juice of one large lemon)
- 2 Tbsp. coconut oil, melted
- 2 tsp. vanilla extract
- 1 1/4 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F.
- Line a muffin tin with muffin liners or spray each muffin cup.
- Next, mix the dry ingredients together in a large bowl.
- Then mix the wet ingredients (except the blueberries) together in another bowl.
- Slowly pour the wet ingredients into the dry ingredients.
- Fold in the blueberries.
- Pour the mixture into each muffin cup and fill about 3/4 full.
- Bake in the oven for 20-25 minutes, or lightly golden brown and a toothpick inserted into the center comes out of clean.
- Let cool for about 10 minutes before serving.
Notes
Store these Healthy Blueberry Lemon Muffins in an airtight container for up to one week. You can also freeze extras for later use up to three months.