Indulge your senses with these delightful Grain Free Lemon Blueberry Lavender Muffins that are bursting with flavor and goodness! Perfectly fluffy and irresistibly fragrant, these muffins offer a unique twist on the classic blueberry treat, combining the zesty brightness of lemon with the subtle floral notes of lavender. Whether you're looking for a healthy breakfast option or a sweet afternoon snack, these muffins are sure to impress. With just a few simple ingredients and 35 minutes of your time, you can whip up a batch that will have everyone asking for seconds. Ready to elevate your baking game? Let’s dive into this scrumptious recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 teaspoon dried lavender
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone or paper muffin liners, or lightly grease with coconut oil.
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk together to remove any lumps and ensure even distribution of ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, honey, eggs, and lemon zest until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can result in dense muffins.
- Gently fold in the fresh blueberries and dried lavender, distributing them evenly throughout the batter.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle a few additional dried lavender buds on top of each muffin for decoration and extra flavor, if desired.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Measure Accurately: For the best results, make sure to measure your almond flour and other ingredients accurately. Too much or too little can affect the texture of your muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so be gentle!
- Fresh Ingredients: Using fresh blueberries and high-quality dried lavender will enhance the flavor of your muffins. If you can find organic ingredients, even better!
- Customize Your Sweetness: If you prefer a sweeter muffin, feel free to adjust the amount of honey according to your taste.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Use a toothpick to check for doneness—if it comes out clean, they’re ready!
- Storage Tips: To keep your muffins fresh, store them in an airtight container in the refrigerator. They can last up to 5 days, but they’re so delicious, they probably won’t last that long!
- Serve Warm: For an extra treat, serve your muffins warm with a pat of butter or a drizzle of honey.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 6g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 55mg
