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Lemon Blueberry Breakfast Muffins | Healthful Radiance

Lemon Blueberry Breakfast Muffins

Lemon Blueberry Breakfast Muffins

15 mins prepServes 6

These lemon blueberry breakfast muffins were created to satisfy a craving, perfect for a morning treat or even dessert. The recipe yields 6 large muffins and is nut-free for allergy sufferers.

6 servings

What you need

fresh blueberries

1 fresh blueberries

coconut oil

¼ cup coconut oil

baking powder

1 pinch baking powder

maple syrup

½ cup maple syrup

vanilla extract

1 splash vanilla extract

fine sea salt

1 pinch fine sea salt

ground cinnamon

1 pinch ground cinnamon

coconut flour

½ cup coconut flour

lemon juice

¼ cup lemon juice

egg

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Instructions

Set oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together the melted coconut oil, maple syrup, eggs, lemon juice, and vanilla. In a separate bowl, combine the coconut flour, sea salt, cinnamon, and baking powder. Add the dry mixture to the wet mixture and stir until thoroughly combined. Fold through the blueberries and divide the batter into the prepared liners. Bake for about 30-35 minutes.

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