Lemon Blueberry Muffins

Lemon Blueberry Muffins

We are currently experiencing torrential rains in Calgary and the river has flooded the downtown and various areas throughout Alberta. Homes and businesses are flooded, roads have been washed away and bridges overflowing with water. School has been cancelled and everyone advised to stay indoors. Well having a day off work and school would be good news for most but my two are in desperate need of summer holidays. My children are grouchy, irritable and ready to start a fight with each other at the slightest wrong move. Alright, we bake, bake again and play the Storage Wars board game where I get black mold in my locker that I spent thousands on and Aidan takes the bank. I’m horrible at games, it’s embarrassing.

I have been craving a really good muffin and today I had the perfect opportunity to make one. This is my favourite blueberry muffin because it’s grain free, light, airy and not overly sweet. I used frozen organic blueberries however fresh would work equally well. This recipe makes just enough for breakfast for the three of us and a snack for us later or breakfast tomorrow. We served the muffins with organic blueberry jam and organic butter. So delicious.

We are hoping that everyone is safe and we are praying for minimal damage after the water leaves. The rain is still coming down and the there has already been so much damage.

Lemon Blueberry MuffinsLemon Blueberry Muffins

Makes 7 standard muffins

  • 2 1/4 cups almond flour
  • 1/4 cup tapioca starch or arrowroot powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. vanilla extract
  • zest and juice of one lemon
  • 1/4 cup coconut oil, warmed
  • 1/4 cup honey
  • 2 eggs
  • 1/2 cup blueberries
  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a medium bowl combine the almond flour, baking soda, sea salt and lemon zest. In another bowl combine the coconut oil, honey, eggs, lemon juice and vanilla. Stir the wet ingredients into the dry until fully incorporated. Fold in the blueberries.
  3. Divide the batter between the muffin liners. I mixed a little vanilla powder and raw cane sugar or coconut sugar together and lightly sprinkled the top of each muffin before baking. Place in the oven and bake for 23 – 25 minutes or until lightly browned.