These healthy Lemon Blueberry Muffins are a recreation of classic mini blueberry muffins, but made gluten-free and dairy-free, sweetened only with maple syrup. They are moist and delicious, perfect for a quick breakfast or a sweet snack.
1. In a bowl, combine 2 cups almond flour, 1/2 tsp baking soda, and a pinch of pink salt.
2. In another small bowl, combine 2 eggs, 1/4 cup pure maple syrup, 1 tbsp apple cider vinegar, 1 tbsp vanilla extract, 1 tbsp avocado oil (or coconut oil), and the zest and juice from one lemon.
3. Fold the wet ingredients into the flour mixture until just combined.
4. Gently fold in 1 cup of frozen blueberries.
5. Prepare a muffin tin by either lining it with muffin cups or spraying it with coconut oil spray.
6. Fill the muffin cups approximately 3/4 of the way full.
7. Optionally, sprinkle the tops of the muffins with some coconut sugar.
8. Bake at 375°F (190°C) for about 15 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Be careful not to overcook them to prevent drying out.
