Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).
Ingredients
- 2 cups almond flour
- 0.5 teaspoons baking soda
- 1 cup fresh blueberries
- 3 eggs
- 2.5 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 0.25 cups confectioners' sugar
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
-
2
Combine almond flour and baking soda in a large bowl.
-
3
Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
-
4
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.
Black Bean and Rice Enchiladas
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
BLT Pasta Carbonara
The addition of summer tomatoes and spinach to this traditional dish brings things to a whole new level. The trick to the recipe is preparation, have all the ingredients ready to go as it comes together as quickly as it takes to boil the pasta.