Print: Almond Flour Blueberry Muffins (Gluten Free)

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).

Prep

13 min

Cook

24 min

Servings

Difficulty

Medium

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 per serving

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