Lemon Blueberry Muffins
Recipe Description: Makes 10 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon himalayan salt
- 1 tsp cinnamon
- 4 scoops @vitalproteins collagen powder, optional
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup canned coconut milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
- zest from one lemon
- 1 cup blueberries
Instructions
- DirectionsPreheat oven to 350F and add muffin liners to the muffin pan.
- Mix dry ingredients together with a whisk in a medium bowl. In a large bowl, whisk the wet ingredients together until no clumps. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula. Once combined, gently fold in blueberries.
- Using a large cookie scoop, fill the muffin liners to the top. Add a few more blueberries on top.
- Bake for 28-30 mins until a toothpick comes out clean. Let cool and enjoy!
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