Blueberry Muffins

5 from 1 vote

Soft almond scented muffins support juicy blueberries for an easy breakfast treat.

Course Breakfast

Cuisine American

Keyword blueberry, breakfast, dairy-free, easy, lemon, muffin, nightshade-free, snack

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 134kcal

Author Jenny Ross

3 eggs
1/4 cup heavy cream or coconut milk for dairy-free
1 teaspoon vanilla
1/2 teaspoon almond extract
3 tablespoons butter or butter flavored coconut oil for dairy-free, melted and cooled slightly
1 cup almond flour
1/4 cup coconut flour
1/4 cup powdered monk fruit or 1 teaspoon liquid stevia glycerite
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice optional
zest of 1 lemon optional
1/2 cup blueberries fresh or frozen

Get Recipe Ingredients

Preheat oven to 350ºF and line a 12-cup muffin tin with paper muffin liners.
Combine all ingredients except berries in a blender. Blend until smooth. You can also whisk all ingredients together in a bowl.
Pour into lined muffin tins, filling them 3/4 full. Sprinkle blueberries over top and press down into muffin batter (fresh berries will have less color flow into the batter).
Bake for 20-25 minutes, or until golden brown.
Let cool in the pan before serving.