One-Bowl Lemon Blueberry Muffins
Ingredients
- 1/4 cup lemon juice {1 large lemon}
- lemon zest {i used about half a lemon}
- 1/2 cup blueberries {i used @wymansfruit frozen wild blueberries}
- 1/4 cup almond milk
- 2 eggs
- 1/2 cup coconut sugar
- 1 cup gluten free all purpose flour {or regular AP flour/cassava flour}
- 1/2 cup almond flour
- 1 tsp. baking powder
Preparation
Preheat oven to 350F and spray or line a muffin tin
In a large bowl, whisk together the wet ingredients, then stir in the dry ingredients and fold in the blueberries
Pour batter into a muffin tin, which makes 8 muffins, and bake for 18 minutes, optionally topping with blueberry yogurt and coconut
