ALMOND FLOUR BLUEBERRY MUFFINS

These light and moist almond flour muffins are filled with juicy blueberries in every bite. They make a great healthy breakfast or afternoon snack!

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INGREDIENTS

– almond flour – tapioca flour – baking powder – salt – lemon zest – blueberries – eggs Full ingredients

In a large bowl, whisk together almond flour, tapioca starch, baking powder, salt and lemon zest. Toss in blueberries.

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Beat the eggs together in a separate bowl. Then, mix in maple syrup, oil, vanilla extract, and almond extract.

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Fold the wet ingredients into the dry until evenly combined. Grease a 12-cup muffin pan with nonstick spray.

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Transfer batter to the prepared pan, sprinkling the muffin tops with raw sugar if desired. Bake at 375F for 20 minutes.

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Let muffins cool in pan for about 20 minutes before transferring to a wire rack to cool completely.

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