Lemon Blueberry Muffins





I have been craving healthy baked goods lately. I find, I am never satisfied with mass produced baked goods, unless they are very high quality from a great bakery or home made. I also find that most baked goods are always too sweet for me. I do not care for overly sweet baked goods.


I have a huge kitchen draw full of healthy baking ingredients that I wanted to use. There are so many recipes online...but of course not one that had the ingredients I had on hand. I was too lazy to go out and pick up any other ingredients.....So, I had to get creative - and I came up with my own recipe based off another recipe I saw online. I doctored my recipe to include additional ingredients. This is the first time I baked using almond flour and I love the texture of the almond flour. These muffins came out so delicious, so moist and not too sweet.


  • Prep Time: 20

  • Cook Time: 20 min

  • Ready in: 25 min

  • Yield: 12 muffins

Ingredients


  • Blanched almond flour (~2 1/4 cups)

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon Chia Seeds

  • 1/2 teaspoon Flax Seeds

  • 2 large eggs, room temperature

  • 5 tablespoons honey

  • Coconut oil, melted (~4 1/2 tbsp)

  • 2 teaspoons lemon extract

  • Zest of 3 lemons

  • (1 1/4 cup) Fresh blueberries


Directions


Preheat your oven to 350°F

Line a 12 cup muffin tin with paper muffin liners.

  1. Combine the almond flour, baking soda, chia seeds, flax seeds and salt in a medium bowl.

  2. In another medium bowl, combine the eggs, honey, melted coconut oil, lemon extract and zest.

  3. Stir the almond flour mixture into the wet mixture and stir until well combined. Fold in the blueberries.

  4. Fill each of the 12 liners about halfway.

  5. Bake for 20 minutes. A toothpick inserted in the middle should come out clean and they should be golden brown. Immediately turn out onto a wire rack to cool. They tend to get greasy if you let them sit in the pan.


Moist, delicious and not to sweet!!

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