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