lemon blueberry  muffins

Makes 1 dozen muffins


  • 2 1/4 cups Blanched Almond Flour

  • 1 tablespoon Coconut flour

  • 1/8 teaspoon sea salt

  • 1/2 teaspoon baking soda

  • 2 eggs

  • 3 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1/4 cup + 1 tablespoon cup unsweetened applesauce

  • Zest of 1 lemon (about 2 teaspoons)

  • 1 tablespoon lemon juice

  • 1/2 cup blueberries, divided


  1. Preheat oven to 350ºF and line muffin tin with parchment liners.

  2. In a large bowl whisk together almond flour, coconut flour, salt and baking soda.

  3. In a separate medium bowl, whisk to combine eggs, honey, vanilla, applesauce, lemon zest and juice.

  4. Combine wet into dry and stir until fully incorporated. Gently fold in blueberries.

  5. Using a muffin scoop or spoon, fill liners with 1/4 cup batter. 

  6. Bake for 20-25 minutes or until a toothpick comes out clean.

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