Lemon Blueberry Muffins

These Lemon Blueberry Muffins are a delightful, gluten-free treat bursting with fresh flavors. Perfect for breakfast or a snack, they combine the tartness of lemon with the sweetness of blueberries for a deliciously balanced bite.

Ingredients

• Almond flour - 120 grams
• Coconut flour - 30 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Egg - 1 large
• Honey - 60 ml
• Lemon juice - 30 ml
• Lemon zest - 1 teaspoon
• Unsweetened applesauce - 30 ml
• Blueberries - 100 grams
• Vanilla extract - 1 teaspoon

Steps

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk together the egg, honey, lemon juice, lemon zest, applesauce, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Divide the batter evenly into the muffin liners, filling each about 3/4 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 28 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from blueberries that support heart health.
• Contains healthy fats and protein from almond flour, aiding in satiety.

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