Lemon Blueberry Mini Muffins
There’s something about lemon and blueberry that just tastes like summer! You can adjust the lemon depending on how strong you want the lemon flavor. These are simple, delicious, gluten free, and dairy free.
PREP TIME
10 minutes
COOK TIME
18 minutes
INGREDIENTS
8
Serves: 20
Ingredients
- 1 cup1 cup1 cup Almond Flour
- 1 cup1 cup1 cup Cassava Flour
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.5 cup0.5 cup0.5 cup Pure Maple Syrup
- 0.5 tsp0.5 tsp0.5 tsp Lemon Extract, Use 1/4 tsp for less lemon flavor
- 222 Eggs
- 0.5 cup0.5 cup0.5 cup Frozen Blueberries, Preferably wild, fresh blueberries work too
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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) Mix all ingredients together, except blueberries
- 2) Fold in blueberries
- 3) Scoop into a silicone mini muffin tray
- 4) Bake in a preheated 350° oven for 15-18 mins or until a toothpick comes out clean
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About This Recipe
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Baked Goods Breakfast Coconut Free Cupcakes & Muffins Dairy Free Desserts FODMAP Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 52 |
| Fat: | 1 g |
| Carbohydrates: | 12 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 27 mg |
| Fiber: | 1 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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