It’s mid August and even though I live in Arizona I know the summer berries are quickly coming to an end at our local farmers market…
I came across some beautiful blueberries last weekend, and knew it was muffin time.
You’ll see I added some lemon to brighten up the flavor of these blueberry muffins.
There’s also a little lemon sugar sprinkle on the muffin tops that I made with lemon juice and coconut sugar. Not necessary I know, but I just like finishing off a muffin or cupcake with a little something extra. In this case it kinda makes the muffin. A little extra lemony-sweet flavor to mingle with the earthy blueberry taste. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-3ahjo1′]
This lemon-blueberry muffin recipe was a big hit at our house.
Fresh, light, and one last sunny bite of summer before fall arrives :)
Hope you enjoy these as much as we did!
Ingredients
- 2 cups of almond flour
- 1 tbs. of coconut flour
- 1/2 tsp. of baking soda
- 1/2 tsp. of cinnamon
- Pinch of salt
- Juice and zest of 1 lemon
- 3 eggs, whisked
- 1/3 cup raw honey
- 1/3 cup coconut milk, full-fat
- 1/3 cup coconut oil
- 1 tsp. of vanilla
- 1/2 cup of fresh whole blueberries
- 2 tbs. of coconut sugar
- 1/2 tsp. of lemon juice
Instructions
- Pre-heat oven to 350-degrees F
- In a medium bowl, mix together wet ingredients
- In a small bowl, mix dry ingredients
- Next pour dry ingredients into wet ingredients, and mix
- Gently fold in blueberries
- Fill muffin cups (paper or silicone) 2/3 of the way full
- Bake 15 to 20 minutes (Test doneness by inserting a toothpick toward the end of baking. If the toothpick comes out clean, the muffins are done)
- Remove from oven and allow to cool before applying sprinkles
- Lightly toss lemon sprinkles ingredients (above) together
- Take a spoon, and sprinkle mixture on top of muffins and let topping air-dry