Almond Flour Blueberry Muffins (Gluten Free)

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Description

Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can’t even tell they’re gluten free (yeah, yeah, I know, you’ve heard that one before).

Ingredients

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • 1 cup fresh blueberries
  • 3 eggs
  • 2 ½ teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • ¼ cup confectioners’ sugar

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
  2. Combine almond flour and baking soda in a large bowl.
  3. Combine blueberries
  4. eggs
  5. vanilla extract
  6. and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
  7. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean
  8. about 20 minutes. Remove from the oven and sprinkle with confectioners’ sugar.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 12

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