LEMON MUFFINS just the way everyone likes them - some with and some without blueberries. We have scoured the better-for-you recipes and made some adaptations to land on this simply delish gluten free recipe.
These muffins are great for dessert, a side for breakfast or sweet to pack with lunch. With this recipe, you may just decide to double the batch and store some in the freezer for a rainy (or snowy) day.
And, as always, we just love that you can do so much with each reVessel stainless steel container during food prep, cooking and storing. The best part is transforming the one-cup into a 1/2 dozen muffin tray.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Makes 8-9 muffins in reVessel’s one-cup containers
- 2 ½ cups almond flour
- ⅓ cup maple syrup or Lakanto / monk fruit
- ½ teaspoon baking soda
- ⅓ cup butter or melted coconut oil
- ⅓ cup almond, macadamia or coconut milk
- 3 eggs
- ½ teaspoon lemon zest
- 1 tbsp lemon extract
- ½ cup blueberries
Preheat oven to 350 degrees (f) and grease containers with coconut oil. In a bowl, mix almond flour, sweetener and baking soda. In a separate bowl mix butter/oil, non-dairy milk, eggs, lemon extract and zest. Combine dry ingredients into wet ingredients. Fold in blueberries. Divide the mixture among the containers and bake for approximately 20 minutes or until golden brown and toothpick test comes out clean.