Scroll down to watch the step-by-step video.
These yummy blueberry lemon muffins are 100% free of refined flours and sugars and could not be any easier to make.
It’s basically a dump and stir recipe.
Dump your ingredients into your bowl, mix and serve! My favorite way to bake.
These muffins would be a great addition to a Mother’s Day menu. Enjoy!
Blueberry Lemon Muffin Recipe
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 6 eggs, beaten
- ¼ cup apple sauce
- ½ cup melted coconut oil
- 1 tsp. vanilla
- ¼ cup maple syrup
- ½ cup coconut flour
- ½ tsp. salt
- ¼ tsp. baking soda
- 1 tbsp. lemon zest
- ½ cup fresh blueberries
- Preheat oven to 350 degrees.
- Whisk together the eggs, apple sauce, coconut oil, vanilla extract, and maple syrup.
- Add in coconut flour, sea salt, baking soda, and lemon zest and stir until everything is well combined. Gently fold in blueberries.
- Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.
Nutrients per muffin; Calories: 141; Total Fat: 11.7g; Saturated Fat: 8.8g; Cholesterol: 87mg; Carbohydrate: 7g; Dietary Fiber: 1g; Sugars: 5g; Protein: 3.4g