Lemon-Blueberry Muffins

Lemon-Blueberry Muffins

For those of you trying to watch your carbs and avoid refined sugar, you will LOVE these Lemon-Blueberry muffins! They’re gluten-free. They’re a perfect “healthy” treat, full of antioxidants from blueberries, lemon, and olive oil. Blueberries are one of my favorite superfoods full of antioxidants and anthocyanins.

There’s nothing like a morning cup of coffee with a blueberry muffin!

Dry Ingredients

• 1 and 1/2 cup almond flour
• 1/2 cup almond flour
• 1/4 teaspoon baking powder
• 1/4 tsp salt

Wet Ingredients

• 4 eggs
• 1/2 cup olive oil
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1/4 cup water

Final Ingredient

Fresh organic blueberries (small 6-oz package)

Preparation

• Mix the wet and dry ingredients separately in 2 large mixing bowls.

• Add the dry ingredients to the wet ingredients and mix well. Then gently stir in the blueberries. Scoop the batter into a 12-cupcake pan, lined with cupcake wrappers.

• Bake at 350 degrees F for 20 minutes.

Happy baking!