Lemon Blueberry Muffins

December 4, 2010 By Leanne Vogel March 3, 2017

Baking is an extremely new thing to me. Generally I stick to treats like macaroons or protein bars but I’ve become curious about the world of gluten free flours, so I’ve started experimenting. Last week I wrote about my almond flour experience and how happy I was to have found a gluten free flour that didn’t taste like cardboard. Well, I have another to add to the list – coconut flour. When I tasted these muffins for the third time (it took me that long to get the recipe right) I was so pleased with the texture! I’ve been gluten free for awhile now but from what I remember gluten tasting like, these muffins are pretty darn close to the “real thing”.

Lemon blueberry muffins

Author: Leanne Vogel

Recipe type: Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 6 regular sized muffins

Inspired by Elana’s Pantry

Ingredients

1 ½ cups almond flour
½ cup coconut flour
1 tablespoon arrowroot powder
1 teaspoon baking powder
⅓ cup honey or maple syrup
4 eggs
⅓ cup avocado oil
½ cup almond milk
1 tablespoon lemon juice
1 lemon rind
1 teaspoon vanilla extract
1 cup blueberries, frozen

Instructions

Preheat the oven to 350F
In a medium bowl, mix together all wet ingredients except blueberries
In a larger bowl, mix together the dry ingredients
Add the wet ingredients to the dry ingredients and mix until just combined
Add the berries and briefly mix again
Divide the mixture between regular or mini sized muffin pans and bake until golden brown and set in the middle:Mini muffins: 20-25 minutes or Regular muffins: 35-40 minutes
Leave in the pans on a cooling rack before removing and allowing to cool for 5 minutes

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This entry was tagged: blueberry, coconut flour, lemon, muffins