Gluten Free Lemon Blueberry Muffins Recipe
2 Cups – Blanched almond flour
1 tsp – Baking soda
½ tsp – Salt
½ tsp – Cinnamon
¼ Cup – Raw sugar
2 – Eggs
2 tbsp – Extra virgin olive oil
1 tsp – Vanilla
Juice of 1 lemon (2-3 tbsp)
Zest of 1 lemon
½ Cup- Crossroads Blueberries
Preheat oven to 425 degrees.
Spray muffin tin with cooking spray or line with six paper liners.
Combine almond flour, baking soda, salt, cinnamon, and sugar in a large bowl. Set aside.
In a small bowl, combine eggs, olive oil, vanilla, and lime juice.
Add wet ingredients to dry, and stir well.
Fold in lemon zest and blueberries.
Distribute mixture evenly between 6 muffin tins, filling each one all the way to the brim.
Bake at 425 degrees for 5 minutes, then turn the oven down to 350 degrees, and bake for another 15-20 minutes until an inserted toothpick comes out clean.
Yield: 6 Muffins