Lemon Blueberry Muffins

These Lemon Blueberry Muffins are so delicious, fluffy, easy to make, and Gluten-free!

Ingredients

• 4 large Eggs
• 1/2 cup Coconut milk canned
• 1/3 cup Maple syrup
• 1/4 cup Fresh lemon juice
• 1 tbsp Lemon zest
• 3 tbsp Coconut oil melted and cooled
• 1 tsp Vanilla extract
• 1/2 cup Coconut flour
• 1/2 cup Gluten-free flour blend
• 1/2 cup Almond flour
• 1 tsp Baking soda
• 1/8 tsp Salt
• 3/4 cup Fresh blueberries

Instructions

1. Preheat the oven to 350 degrees F and line a 12 cup muffin tray with muffin liners.
2. In a large mixing bowl, combine coconut flour, flour blend, baking soda, and salt.
3. Place the milk in a blender and blend until smooth. Add in the eggs, maple syrup, lemon juice, lemon zest, coconut oil, and vanilla extract. Continue to blend for about 15 seconds, until combined.
4. Pour this mixture over the dry ingredients and using a silicone spatula, gently mix until incorporated. Fold in the blueberries.
5. Divide the batter among the 12 cupcake liners of a muffin tray. Bake for 20-25 minutes or until knife inserted in the center comes out clean.
6. Remove from the oven and let cool at room temperature. Enjoy!