Hannah Harvesting Health

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Lemon Blueberry Muffins

Ingredients:

  • 1/4 cup lemon juice {1 large lemon}

  • lemon zest {i used about half a lemon}

  • 1/2 cup blueberries {i used @wymansfruit frozen wild blueberries}

  • 1/4 cup almond milk

  • 2 eggs

  • 1/2 cup coconut sugar

  • 1 cup gluten free all purpose flour {or regular AP flour/cassava flour}

  • 1/2 cup almond flour

  • 1 tsp. baking powder

Directions:

  1. Preheat oven to 350F and spray/line a muffin tin.

  2. In a large bowl, whisk together the wet ingredients, then stir in the dry ingredients + fold in the blueberries.

  3. Pour batter into a muffin tin {makes 8} & bake for 18 minutes! {i topped mine with blueberry yogurt + coconut}