Once again, BIG thank you to Texanerin Baking for this delicious recipe. The only thing I will do different next time is make a double batch of this because it had a low quantity yeild for the amount of work required. Double the recipe = solve problem!
Her photo…man she’s good.
DO put these in cupcake liners! They are pretty crumbly without them. I love that these are grain-free. They make your tummy happy. ;)
- 225 grams (~2½ cups) blanched almond flour (not almond meal or any other type of flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 6 tablespoons (120 grams) honey
- 65 grams coconut oil, melted (~4½ tbsp)
- 2 teaspoons lemon extract
- zest of 3 lemons
- 170 grams (1¼ cup) fresh blueberries*
- sliced almonds, optional
- Preheat your oven to 350°F / 175°C. Line a 12 cup muffin tin with muffin liners.
- Combine the almond flour, baking soda and salt in a medium bowl. In another medium bowl, combine the eggs, honey, melted coconut oil, lemon extract and zest.
- Fold the almond flour mixture into the wet mixture and then fold in the blueberries.
- Fill each of the 12 liners about halfway. If you like, sprinkle some sliced almonds over the top.
- Bake for 20 minutes. A toothpick inserted in the middle should come out clean and they should be golden brown. Immediately turn out onto a wire rack to cool. They tend to get greasy if you let them sit in the pan.
- I’ve tried these with frozen blueberries, which is what I normally use in my muffins, but they came out soggy. So use fresh!
- German bakers: I use Suntree gemahlen Kalifornische Mandelkern from Kaufland. They come in little 59 cent 100 gram bags. I’ve seen this brand elsewhere. I don’t know if other brands work so I’m sticking with this one!