One Bowl Almond Flour Lemon Blueberry Muffins! Kinda like those little mini ones in the white bags your mom used to pack in your lunch, except these are way better and have much cleaner ingredients! Once you have a blueberry muffin craving, there’s really no going back.
These are perfect for when the craving hits or make ahead of time for a quick grab and go breakfast for the week!
Lemon Blueberry Muffins
Servings 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2 eggs
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 1 tbsp avocado oil
- Juice & zest from one lemon
- 1 cup frozen blueberries
Instructions
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Preheat oven to 375.
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Combine almond flour, baking soda and salt.
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Add in the remaining ingredients, except for the blueberries. Once combined, fold in the blueberries.
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Scoop into a well greased muffin tin and bake for 15-17 minutes.
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