Blueberry Lemon Muffins
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
10
Servings
Nutrition Information
| Total Fat | 19g |
|---|---|
| Cholesterol | 20mg |
| Sodium | 180mg |
| Total Carbohydrates | 18g |
|---|---|
| Dietary Fiber | 3g |
| Sugars | 12g |
| Protein | 7g |
Ingredients
½ cup sugar
¼ cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon finely grated lemon zest
1 egg + 2 egg whites
2 cups Blue Diamond Almond Flour
2 tablespoons Blue Diamond gluten-free flour blend (see recipe here)
2 teaspoons baking powder
¼ teaspoon salt
¾ cup fresh or ½ cup frozen, thawed blueberries*
¼ cup Blue Diamond Sliced Natural Almonds (optional)
Directions
- 1
Preheat oven to 400°F.
- 2
Line ten muffin cups with paper liners or lightly butter.
- 3
Whisk together sugar, almond milk, oil, vanilla and lemon extracts, lemon zest, eggs and egg whites in a large bowl.
- 4
Add almond flour, gluten-free flour blend, baking powder and salt, then lightly fold in blueberries. Spoon into prepared cups and sprinkle with Blue Diamond Sliced Natural Almonds.
- 5
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Notes
*If using frozen blueberries, make sure to thaw and drain well to remove all excess moisture.
Made with these products:
Notes
*If using frozen blueberries, make sure to thaw and drain well to remove all excess moisture.
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