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–+ servings

Gluten Free Blueberry Lemon Muffins

Kaleena Martinez
These easy Gluten and Dairy Free Blueberry Lemon Muffins are made with only a handful of clean ingredients, like almond flour, blueberries, maple syrup, and eggs. These are perfect for making ahead and having on hand for a quick breakfast.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ⅓ cup melted coconut oil
  • ⅓ cup dairy free milk
  • 2 eggs
  • ⅓ cup maple syrup
  • 1 ½ teaspoon baking powder
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Instructions
 

  • Preheat oven to 350°F
  • Add almond flour, coconut flour, melted coconut oil, eggs, baking powder, vanilla extract, almond milk, maple syrup, and lemon zest to a mixing bowl and whisk till combined
  • Using a spatual, gently fold the blueberries into the muffin mixture
  • Line a 12 muffin tin pan with muffin liners
  • Using a spoon, evenly spoon the muffin mixture into the muffin tins
  • Bake at 350°F for 25-28 minutes

Notes

  • If you don't have coconut flour then you can just use more almond flour. You would use a total of 2 ½ cups of almond flour if you aren't going to use the coconut flour
  • You can use whatever dairy free milk that you like. I usually always use unsweetened almond milk

Nutrition

Calories: 214kcalCarbohydrates: 14gProtein: 6gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 73mgPotassium: 50mgFiber: 3gSugar: 8gVitamin A: 72IUVitamin C: 2mgCalcium: 92mgIron: 1mg

*nutrition information is an approximate

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