Lemon Blueberry Muffins (Gluten Free)

The warm weather is here and so is spring produce. I saw the first appearance of delicious sweet blueberries and instantly thought blueberry muffins!! But I am still following this gluten free diet and needed to come up with a muffin recipe that wouldn't set me back.

I found help - a muffin recipe on Texanerin Baking. She recently posted a gluten free lemon muffin. I decided to add fresh blueberries and double the amount of lemon so the flavors really popped!

Baking with gluten free flours can be tricky and I will be the first to admit that I am still learning. However, I have learned the significant difference between almond flour and almond meal. Almond flour is actually ground more fine and from blanched almonds (meaning the peels are removed). Almond meal, is simply finely chopped whole almonds.

I also use coconut flour in this recipe, which is very dense and absorbs a lot of liquid. You will notice after mixing the dry and wet ingredients that the batter will become very dense, this is normal! Since Ryan doesn't partake that often in gluten free baked goods, I make these on the weekend and store them in the fridge for a quick weekday breakfast!

Lemon Blueberry Muffins (Gluten Free)

Adapted from Texanerin Baking Gluten Free Lemon Muffins
Yields: 10 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes

96 grams almond flour (blanched almond flour) (about 1 cup)
2 T coconut flour
1 tsp baking powder
1/8 tsp salt
zest and juice of 2 lemons (4 T juice, 4 Tsp zest)

3 eggs

2 T maple syrup
2 T plain yogurt (I prefer to use plain Greek yogurt)
1 T milk, any kind
1/2 tsp vanilla extract
3 T melted butter

pint of fresh blueberries

Preheat the oven to 375 and line a muffin pan with muffin liners. Optional: spray the muffin liners with cooking spray.

If you have a scale, measure out the almond flour. If not, measure around 1 cup. Mix the almond flour, coconut flour, baking powder and salt into a small bowl and mix well using a whisk.

In a larger bowl, combine the eggs, juice, zest, maple syrup, yogurt, milk, melted butter and extract together until just combined. Add in the dry ingredients and stir until just combined. Gently fold in the blueberries and transfer the batter to the prepared baking pan. Bake for 18-20 minutes, or until a toothpick comes out clean from the center (although it might be covered in blueberry juice)! Cool and enjoy right away or store in the refrigerator for up to a week.