Wednesday, June 29, 2011

Dairy Free Lemon Blueberry Muffins

Blueberries are in season and I was in the mood for a new muffin flavor.  I tried this recipe using coconut oil instead of butter, added an extra egg and used no baking soda.  The result is a fresh, sweet, dense muffin.  The coconut oil does create a different texture, but still delicious.  And dairy free! 

Dairy Free Lemon Blueberry Muffins
makes 12
2 C blanched almond flour
3 eggs
4 T coconut oil melted
1/2 C honey
zest of one lemon
juice of half a lemon
1 C blueberries

Preheat the oven to 350 and line a muffin tin with paper liners
Using an ice cream scoop filled 3/4 full, fill each muffin cup
Bake for 18-22 minutes until the top is set but not browned
Remove from the oven and let cool before removing the paper liners

1 comment:

Lisa said...

How neat that these are dairy free. They look totally yum. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link up your muffins.