Gluten-free Lemon Blueberry Muffins

Gluten-free Lemon Blueberry Muffins with Citrus Zing

by RecipeArtisansin American, Baked & Roasted, Breakfast, Dessert, Gluten-free, Moderate Cooking Time (30 to 60 Minutes), US & Canada

Prep

15 minutes

Cook

20 minutes

Ready In

35 minutes

Level

Easy

Rating

Ingredients

Nutrition Information

Servings per Recipe

Calories per Serving

200

Carbohydrates

15g

Fat

14g

Protein

Fiber

These Gluten-free Lemon Blueberry Muffins are bursting with citrusy zing and juicy berries, offering a delightful treat suitable for gluten-sensitive individuals.

Instructions

1.	Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2.	In a mixing bowl, whisk together almond flour, baking soda, and lemon zest.
3.	In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, lemon juice, and vanilla extract.
4.	Combine wet and dry ingredients, gently fold in the blueberries.
5.	Divide batter evenly into muffin cups and bake for 18-20 minutes until golden brown and a toothpick comes out clean.
6.	Allow muffins to cool before serving.

These Gluten-free Lemon Blueberry Muffins offer a burst of tangy lemon flavor complemented by the sweetness of blueberries. Made with almond flour, they’re an excellent gluten-free option for those looking for a delightful breakfast or snack.

The Health Benefits of Gluten-free Lemon Blueberry Muffins

Almond flour, a key ingredient in this recipe, provides healthy fats, fiber, and essential nutrients like Vitamin E and magnesium. Blueberries are rich in antioxidants and vitamin C, promoting overall health. This gluten-free treat caters to individuals with gluten sensitivities without compromising taste or nutrition.

Enhancing Your Wellness Journey

Opting for gluten-free alternatives like almond flour supports digestive health and aids in managing gluten-related sensitivities. These muffins offer a delightful way to enjoy baked goods while steering clear of gluten, contributing to an overall sense of well-being and improved digestion.

	2 cups almond flour
	1/3 cup honey or maple syrup
	3 eggs
	1/4 cup coconut oil, melted
	Zest of 2 lemons
	2 tablespoons lemon juice
	1 teaspoon vanilla extract
	1/2 teaspoon baking soda
	1 cup fresh blueberries