Enjoy the perfect balance of flavors between the acidity of the lemon and the sweet note of the blueberries…. all in a moist and delicious muffin, perfect for breakfast and snacks.
Grab your stand mixer, and these babies will be ready in no time !
Shopping list :
- almond flour
- coconut flour (this one is very finely grounded and very affordable)
- eggs
- honey
- vanilla extract (this one is alcohol-free)
- avocado oil
- lemons (juices and zests)
- salt, baking soda
In search of a more traditional lemon cake ? Try this one.
Lemon Blueberry muffins – grain-free, gluten-free, and sugar-free.
Acidity and sweetness combined into a melt-in-your-mouth muffin…. With only a handful of ingredients and a fool-proof recipe.
Servings: 12
Ingredients
- 4 eggs (large)
- 140 g honey
- 100 g avocado oil
- 1 whole lemon Juice (about 70g) + zest
- 200 g almond flour
- 30 g coconut flour
- 1 pinch salt
- 1 tsp baking soda
- 200 g frozen blueberries
Instructions
- Preheat oven to 350°C.
- In a large mixing bowkl, whisk on high speed eggs, honey, avocado oil, lemon juice, lemon zest, and salt, until bubbly.Do NOT add baking soda at this time, or the chemical reaction will occur between lemon and baking soda – it's too early, you're going to lose the air bubbles, and the dough will not be fluffy.
- Switch for paddle attachment. Add almond flour, coconut flour and baking soda. Mix vigorously but for a short amount of time (about 20 seconds).
- Add blueberries and mix delicately for 10 more seconds.
- Fill each muffin cup up to 2/3 of the height.
- Bake for 30 to 40' (depending on how much dough is poured into the cups). When the top is browned, insert a knife which should come out clean.
- Remove the cups immediately from the muffin tray. Let them cool completely on a rack.
- Store in the fridge for up to 1 week (if they last that long…..).
Notes
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