Ingredients

The following ingredients have 4 Servings
  • 2 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 cup honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup almond milk
  • 1/4 cup refined coconut oil (melted)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon zest
  • 1 cups fresh blueberries
  • cane sugar (for topping, optional)

Instruction

  • Preheat oven to 325º F and line a muffin tin with paper or parchment liners.
  • In a large bowl, whisk together all dry ingredients. In a medium bowl, whisk together all wet ingredients, except blueberries, until well combined. Fold wet ingredients into dry and stir until well combined. Fold in blueberries gently.
  • Portion the batter into prepared muffin tin, filling almost to the top of the liners.
  • Sprinkle with a generous amount of cane sugar for a topping then bake 25 minutes or until a toothpick inserted into the center comes out clean. Let cool 10 minutes in muffin tin then remove and let fully cool on a wire rack.