Lemon Blueberry Muffins

 

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.

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4 Comments

Filed under bread, breakfast, gluten free, vegetarian

4 responses to “Lemon Blueberry Muffins

  1. Isa

    Muffins=love 🙂

  2. Pingback: Ginger Teff Muffins | Feeding Brian

  3. Pingback: Banana-Walnut Oat Muffins and Raspberry Honey Butter | Feeding Brian (and baby)

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