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Grain-Free Lemon-Blueberry-Thyme Muffins Gluten-Free Recipe

MAKES 12 MUFFINS Dense, ultra-moist, and perfectly teetering between savory and sweet, these protein-packed anytime treats can be refrigerated or frozen and slightly reheated for fast gratification. Note: use only blanched-almond flour (without the skins); almond meal will act differently.
Author Beth Manos Brickey

Ingredients

  • 2-1/2 cups blanched-almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 eggs
  • 1/4 cup honey or maple syrup
  • 2 tablespoons coconut sugar or sugar
  • 1/4 cup unsalted butter or coconut oil, melted
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 2 teaspoons minced fresh thyme (optional)
  • 1 cup fresh or frozen thawed blueberries

Instructions

  1. Preheat oven to 350˚F. Line a muffin pan with paper liners.
  2. In a bowl, whisk together the almond flour, baking soda, and salt.
  3. In a separate large mixing bowl, beat the eggs. Whisk in the honey, sugar, melted butter, and lemon zest and juice and whisk to combine. Stir in the flour mixture and thyme to combine, then carefully fold in the blueberries.
  4. Divide the dense batter into the prepared muffin pan and bake until the tops are golden brown and a toothpick inserted into the centers comes out clean, 25 to 30 minutes.

  5. Cool the muffins in the pan on a wire rack for only 5 minutes (any longer in the hot pan and they’ll get soggy). Gently pop the muffins out and cool 10 minutes more on the rack.