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thehungryhungryhiker

Lemon Blueberry Muffins

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 tbsp butter, softened to room temperature I use Kerrygold salted
  • ½ cup coconut sugar plus a little extra for sprinkling
  • 2 eggs large
  • 1 tsp pure vanilla extract
  • juice from 2 lemons
  • zest from 1 lemon
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ⅔ cup tapioca flour/starch
  • pinch sea salt
  • 1 tsp baking soda
  • ⅔ cup blueberries washed and dried

Equipment

  • electric hand mixer

Method
 

  1. Preheat the oven to 350° F and line a muffin tin with 12 silicone or parchment paper liners.
  2. Place the butter and the coconut sugar in a large bowl and beat with an electric mixer on medium speed until whipped and combined completely. Add in the eggs, vanilla, lemon juice, and lemon zest and beat on medium until combined. Use a spoon to slowly stir in the almond flour, coconut flour, tapioca flour, sea salt, and baking soda. Gently fold in the blueberries.
  3. Distribute the batter among the 12 cups; cups will be almost full. Sprinkle a little coconut sugar on the tops of each muffin. Bake at 350° F for 25 minutes, until a toothpick inserted into the muffin comes out dry. Remove the muffins from the tin to let cool completely on a wire rack. Store leftovers covered in the refrigerator for up to 5 days.