Blueberry Lemon Poppy Seed Muffins

Ingredients

• 2 cups (200gm) almond flour, (finely ground and sifted)
• 1/2 tsp baking powder
• zest of one lemon
• 1/8 tsp sea salt
• 2 tablespoons poppy seeds
• 3 large eggs, (at room temperature)
• 1/4 cup liquid honey
• 1 tbsp lemon juice, (freshly squeezed)
• 2 tablespoons melted butter or coconut oil
• 1 cup blueberries, (fresh or thawed)

Instructions

1. 1

   Heat oven to 325°F and line 8 muffin tins with parchment paper liners.

2. 2

   Measure or weigh almond flour and place in a large mixing bowl. Use the scoop and level method. Spoon the flour into a measuring cup, then level it with a knife.

3. 3

   Add baking powder, lemon zest, sea salt and poppy seeds.

4. 4

   In a medium bowl, whisk eggs, add honey, lemon juice, and melted butter or coconut oil.

5. 5

   Add wet ingredients to dry ingredients and very gently stir in blueberries.

6. 6

   Fill muffin cups ¾ full. Bake for 22-25 minutes. Let cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

7. 7

   Store at room temperature for 2 to 3 days. For longer storage, refrigerate in an airtight container or wrap individually and freeze.