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}