Lemon Blueberry Muffins

May 13, 2020

Brighten up your week with these muffins! They are gluten-free/grain-free and taste amazing toasted with a little butter on them! I posted this recipe to Instagram and the response was amazing! Thank you so much. Please, enjoy! 


🍋Lemon Blueberry Muffins🍋 


2 cups almond flour 
3 eggs (room temp) 
2 tablespoons coconut oil (melted)
2 tablespoons lemon juice

1 teaspoon of zest from the lemon
1/4 cup maple syrup (or monk fruit syrup)
3/4 teaspoon baking soda 
1/2 teaspoon vanilla extract 
1/8 teaspoon fine sea salt
1/2 cup fresh blueberries 
Coconut sugar for dusting


Preheat oven to 325F. Grease muffin tin. Mix all the the ingredients together except for blueberries. Fold in blueberries and spoon into prepared muffin tin. Dust with coconut sugar. Bake for 30-35 min (checking regularly). Insert a toothpick to confirm when done. Makes a total of six muffins. 

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© 2020 by Emily Bierbrauer  |  Photography by Emily Bierbrauer unless otherwise noted. 

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