Hmmm…what to say about warm muffins fresh from the oven? Well,these muffins take the cake in terms of delicious gluten free muffins, if I do say so myself! I used to make a lemon-blueberry muffin recipe full of gluten and I was looking for a substitute to make for breakfasts and brunches. I turned to my good friend almond flour for the lower carbohydrate count and protein factor. I did some searching around and found a great blueberry muffin recipe. I made it as it appeared (the link is below) but I felt that they would benefit from a little citrus. Lemon zest andblueberries = a magical combination.
A few more facts about these muffins-they are amazing to take as a on-the-go breakfast. I wake up EARLY and I can’t stomach breakfast first thing in the morning. I am able to pack up one of these muffins and either eat it in the car or when I get into school in the morning. Either way, it is something fast, low carb, full of protein and healthy fat and a great way to start the day. I did an approximate carb count on them and figured about 15 grams of carb per muffin. A 1.5 hour post meal blood sugar check confirmed that I was pretty accurate. Please don’t take this as an official cab count however, it is more of a general approximation. These muffins are great on their own, with a little butter or with some cream cheese schmeared on top (although I haven’t tried that yet!). ENJOY!
Lemon Blueberry Muffins
Adapted from the Blueberry Muffins at Daniela’s Kitchen
1/4 teaspoon Kosher salt
1/4 teaspoon baking soda
2 teaspoons baking powder
2 1/2 cups Honeyville blanched almond flour, packed
1/4 cup agave nectar
4 large eggs
1/4 cup grapeseed oil
1 Tablespoon pure vanilla extract
zest of 2 large lemons (about 2 Tablespoons)
1 1/2 cups fresh or frozen blueberries
1. Pre-heat oven to 325°F.
2. For large muffins, spray 8 sections of a muffin tin with non-stick cooking spray and set aside. For smaller muffins, spray all 12 sections.
3. In a large bowl mix salt, baking soda, baking powder, almond flour and set aside.
4. In a medium bowl whisk eggs and oil. Then mix in agave, vanilla and lemon zest.
5. Pour the wet mixture over the dry mixture, stir together with a large mixing spoon until well combined.
6. Fold in blueberries.
7. Fill 8 sections of the muffin tin to the top. If you want smaller muffins, fill 12 sections half-3/4 of the way full.
8. Bake muffins for 25-30 minutes (for large muffins), or until muffins are brown on top and a toothpick comes out clean.
9. Let muffins cool in the tin for about 20 minutes and then gently coax them out onto a wire rack to finish cooling. These muffins are pretty soft, so you may have to use a butter knife around the edges to get them out completely without the tops popping off.