Blueberry Lemon Cake Muffins (Edit recipe)

Sprinkles on blueberry muffins? Why not? If I can get my toddlers to eat anything with sprinkles, I think sprinkles will be on every recipe going forward. Plus, the sprinkles add for a fun touch to the muffins. These muffins are gluten-free and dairy free, making for the perfect muffin for everyone. They are delicious and call for simple ingredients, making them also super easy to make! I hope you enjoy!

10 minutes

18 minutes to 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	239
Fat:	14 g
Carbohydrates:	28 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	167 mg
Fiber:	3 g
Sugars:	17 g
Calculated per serving.

by Marissaswholelife

Serves: 6

Ingredients

1 cup Almond Flour
0.5 cup Tapioca Starch
1 tsp Baking Powder
0.5 cup Almond Butter, Blueberry Lemon Crumb Cake flavor Yeah
0.333 cup Agave Nectar (Syrup)
0.25 cup Almond Milk
0.5 cup Blueberries

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat your oven to 350° and line a muffin tin with cupcake liners. Set aside.
2. In a mixing bowl, add in your dry ingredients and whisk together. Then add all of your wet ingredients, excluding the blueberries. Once the batter is mixed thoroughly, fold in the blueberries.
3. Scoop muffin batter into each cupcake liner. Top with sprinkles. Place muffin pan in the oven and bake for 18 to 20 minutes.
4. Enjoy!

Notes

For this recipe, I used the American dream and nut butter, blueberry, lemon crumb, cake flavor. If you do not have this flavor, use regular Almond butter and add a teaspoon of lemon extract to your batter.