Gluten Free B Recipe ⇒ Almond Flour Blueberry Muffins (Gluten Free)

Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).

Ingredients

• 2 cups almond flour
• ½ teaspoon baking soda
• 1 cup fresh blueberries
• 3 eggs
• 2 ½ teaspoons vanilla extract
• 1 teaspoon lemon zest
• ¼ cup confectioners’ sugar

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
2. Combine almond flour and baking soda in a large bowl.
3. Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

Nutrition Facts

• calories158.6
• carbohydrateContent9 g
• cholesterolContent46.5 mg
• fatContent11.6 g
• fiberContent2.5 g
• proteinContent6.1 g
• saturatedFatContent1.2 g
• sodiumContent70.2 mg
• sugarContent4.7 g