I love making these muffins for my family. They have no Idea that they are so much better for you than the other kinds of muffins out there. You know the ones that have a whole stick of butter and far more sugar than you need.
These muffins do not lack flavor as the sweetness from the honey and the tartness from the lemons pair really well together. The burst of the blueberries offers a nice flavor of summer. They are so delicious. I hope you like them as much as we do.
2 1/4 cups of almond flour
3/4 cup of honey ( you can add more or less depending on how sweet you like your muffins.
1 tsp vanilla extract
1/4 cup coconut oil, melted
1 tbsp baking powder
1/4 tsp salt
zest of 1 lemon
juice of 1 lemon
3/4 to 1 cup of almond milk (depending on how thick you want your batter)
- Preheat your oven to 400*.
- In a bowl combine the almond flour, baking powder, salt, and lemon zest. Make sure to mix in the lemon zest well so there are no clumps of it in the batter.
- In a separate bowl combine the honey, egg, oil, vanilla, lemon juice, and the almond milk. Here is where you can start with 3/4 cup of the almond milk and add more if needed or to get the batter to your desired thickness.
- Add the dry ingredients to the wet ingredients and using a spatula fold in the dry ingredients until combined.
- Grease a nonstick muffin tin or use silicone baking muffin molds. If you use the silicone molds place them on a baking tray.
- Now, Fill the muffin molds 3/4 of the way full. These will not rise too much.
- After you fill the molds with the batter gently plop some blueberries right on top and gently give them a smush. Do not fully immerse the blueberries in the batter but just to place them halfway in the batter. (You can also add 1/2 cup of blueberries into the batter as well if you like. I just think that adding 3 to 4 blueberries on top are not only aesthetically pleasing but adds just the right amount of blueberries to the tart batter of the muffins. You do you. It is a recipe after all. )
- Now place the muffins in the oven and bake for about 18 to 20 minutes or until golden brown and a toothpick comes out clean.
- Remove from the oven and allow them to cool completely before serving. You can store these in an airtight container in the fridge.
*With this recipe, If you are vegan, you can certainly omit the egg and add in a flax egg as i have done this as well. They will not rise much and will be a bit denser but they are still delicious. You can sub the sugar for any other type of vegan-friendly sugar you choose. I have used rice malt sugar, stevia ( if you use stevia please start off with a small amount as it is a lot sweeter and does not take as much to sweeten) if you use maple syrup keep in mind that this will add a more maple flavor to the muffins but you can certainly add it.)