The Best Lemon Blueberry Almond Muffins {Gluten-Free Recipe}
| April 2, 2015 | Posted by Stacy under Breakfast, Healthy snacks, Recipe |
There’s nothing like a delicious, moist blueberry muffin to elicit squeals of delight in my house. Made with almond flour, coconut oil and honey, this wholesome recipe is a new family favorite. I love it because the ingredients are nutritious and satisfying. My husband and kids love it because the muffins taste amazing. Each one delivers a healthy dose of protein, fiber, healthy fats, and vitamins, and is both gluten and dairy free. Pack one in your child’s lunchbox, or enjoy for breakfast, as an after-school snack, or even dessert.
The Best Lemon Blueberry Almond Muffins
Makes 12 muffins
Ingredients
2 eggs
4 tablespoons coconut oil, melted
1/3 cup honey
1 teaspoon pure vanilla extract
Zest from one lemon
3/4 teaspoon baking soda
2 1/2 cups almond flour
2 tablespoons ground flaxseed or ground chia (optional)
1 cup fresh or frozen blueberries
Brown sugar and fresh lemon juice (optional)
Directions
Preheat oven to 325F. Line muffin tin with paper liners or grease liberally with coconut oil.
Combine first six ingredients in food processor and process until well mixed.
Add almond flour and flax/chia (if desired); process until well mixed.
Transfer batter to large bowl. Fold in blueberries. Divide batter evenly between muffin cups.
Top with a squeeze of fresh lemon juice and a sprinkle of brown sugar, if desired. (The muffins will be super yummy even if you skip this step.)
Bake for 20 to 25 minutes or until tops are golden brown and toothpick comes out clean.
I created this blog to raise awareness and start a dialogue about the various issues involved in school food. By writing about it, I hope to provide parents and educators with ideas and inspiration for making healthy changes in their own schools. Since healthy eating habits start at home, I also address common feeding challenges faced by parents.
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