These muffins are gluten-free and dairy free, and so delicious.
Perfect for a Sunday brunch.
2 and 3/4 cups super fine almond flour
1/3 cup tapioca flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
Zest of 2 medium lemons
1/4 cup pure maple syrup
1/3 cup avocado oil (or light olive oil or melted and cooled coconut oil)
1/4 cup lemon juice (about two lemons)
1/2 tsp vanilla extract
3 large eggs
1 cup blueberries (fresh or frozen)
Preheat oven to 350 and line 12 cup muffin pan with papers or spray with oil.
In medium bowl combine dry ingredients and lemon zest.
In large bowl whisk together oil, maple syrup, vanilla and lemon juice. Add eggs one at a time until combined. Add dry ingredients mixing until well combined.
Gently fold in blueberries into batter.
Fill each muffin opening in the pan evenly, about 3/4 full.
Bake muffins for 15 to 18 minutes or until toothpick comes out clean.
Allow muffins to cool in the pan for about 5 minutes. Cool on rack.
If any are left over, store in a closed container in the refrigerator.
These muffins also freeze well.