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Healthy Lemon Blueberry Muffins
Fluffy, moist and bursting with flavor. These Healthy Lemon Blueberry Muffins are gluten-free, sugar-free and super quick and easy to make.
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Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Servings
6
Ingredients
1 1/4
cup
almond flour
1/4
cup
erythritol
1
teaspoon
baking powder
gluten-free
Zest from one lemon
organic
1/4
teaspoon
sea salt
1/4
cup
heavy cream
organic or grass-fed
2
large eggs
free range
1/2
teaspoon
vanilla extract
3/4
cup
wild blueberries
fresh or frozen
Instructions
Preheat oven to 350 degrees Fahrenheit. Add baking cups to muffin tins.
Combine almond flour, erythritol, baking powder, sea salt and lemon zest in a large bowl.
In another bowl, blend together heavy cream, eggs and vanilla.
Add wet ingredients to dry ingredients. Mix well.
Fold in blueberries.
Scoop batter into baking cups.
Bake for 20-23 minutes or until the top springs back when lightly touching the muffin top.
Notes
If desired, sprinkle top with poppy seeds or black sesame seeds before baking.