Almond Flour Blueberry Muffins (Gluten Free)

Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 159 Calories

Ingredients

• ½ teaspoon baking soda
• 3 eggs
• 1 teaspoon lemon zest
• 2 ½ teaspoons vanilla extract
• 1 cup fresh blueberries
• 2 cups almond flour
• ¼ cup confectioners’ sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.

Step 2

Combine almond flour and baking soda in a large bowl.

Step 3

Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.