Blueberry Lemon Muffins
These muffins are sweet and moist with very little sugar and a nice tartness. I make them throughout the year for breakfasts for the kids and for quick snacks.
Blueberry Lemon Muffins
Servings: 12 Servings
Calories: 171kcal
Ingredients
- ½ cup coconut flour sifted
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 6 large eggs room temperature, lightly beaten
- ½ cup unsalted butter 1 stick, melted and cooled
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 teaspoons fresh lemon juice or 1 teaspoon lemon extract
- Zest of 1 lemon
Instructions
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- In a large bowl, whisk together the coconut flour, salt, and baking soda. In a separate bowl, whisk together the eggs, butter, honey, and vanilla. Add the wet ingredients to the dry and mix well to combine. Gently stir in the blueberries, lemon juice, and lemon zest.
- Divide the batter among the lined muffin cups. Bake for 20-25 minutes until golden brown and cooked through. Cool completely before serving. Store in an airtight container in the refrigerator.
Nutrition
Nutrition Facts
Blueberry Lemon Muffins
Amount Per Serving
Calories 171
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 102mg34%
Sodium 234mg10%
Potassium 47mg1%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 13g14%
Protein 3g6%
Vitamin A 360IU7%
Vitamin C 1.6mg2%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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