Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
25 minutes
Servings
12 muffins

Bright, fresh, and bursting with lemony flavor, these grain-free lemon blueberry muffins are a nourishing treat you'll want to have on hand all week. Made with almond flour and a touch of pure maple syrup, they're perfect for packing into your child’s lunchbox, serving as an after-school snack, or enjoying alongside a hard-boiled egg for a quick, wholesome breakfast. I love using frozen wild blueberries here—their smaller size means they bake more evenly into every bite.

Ingredients

Dry Ingredients

2 cups blanched almond flour
½ cups tapioca flour
¼ cups coconut flour
1 teaspoons baking soda
¼ teaspoons fine sea salt

Wet Ingredients

3 large eggs
cups avocado oil
cups maple syrup
cups lemon juice
2 teaspoons lemon zest

Other Ingredients

1 cups blueberries (fresh or frozen)