These blueberry muffins are a must try if you are in need of a delicious way to use all the blueberries in season. Easy & quick to make, they're gluten & dairy free.
- Almond Flour - Eggs - Maple Syrup Vanilla Extract - Lemon juice & zest - Sliced almonds
Mix together the almond flour, baking powder, baking soda, and kosher salt in a large mixing bowl until they are thoroughly mixed.
In a separate bowl, whisk together the wet ingredients – eggs, maple syrup, and coconut oil (melted and cooled) until emulsified.
Pour the liquid ingredients into the dry ones and mix until fully combined. Gently fold in blueberries and lemon zest into the batter.
Scoop the batter into a 12-cup muffin tin, top with a sprinkling of sliced almonds, and bake in a preheated oven for 32-35 minutes.
Let muffins cool for a few minutes and then transfer to a wire rack. Grab a muffin, break it apart, bite into it and smile.
Be sure to check out the blog post for ingredient substitutions (for paleo & keto diets), helpful tips, and storage instructions.