Grain Free Lemon Blueberry Muffin
When cold dreary winter days wash over you and seasonal depression starts to hit, sometimes its nice to have something warm and cheery brighten up your day. No, I’m not talking about your children’s smiling faces… I’m talking about these Grain Free Lemon Blueberry muffins! Though once you make these, cheery faces will also make an appearance! These muffins, are grain free, fluffy, soft and bursting with sweet and tart lemony goodness. Honestly you’ll never know they’re grain free unless you advertise that fact. My brother in law ate them and had no idea! Now, I’m not getting on the super healthy, grain free, gluten free train. I don’t think I can with all the baked goods I love. But I’m making efforts to lessen the amount of wheat my family eats, and it can be a lot between my breads, and the rice and noodles we’re used to. I mean we’re asian, rice= life! So when I can, I’m reducing the amount along with making my own sourdough breads, since it’s easier to digest. So why not try starting the morning off grain free with these perfectly poppable muffins!
Ive been feeling a tad unmotivated… I know it’s been about 2 months since the holidays but I think its finally catching up to me! Since the holidays, there has been birthday parties, sick kids, housework, Chinese New Year, Valentines day and now I’m tired Ya’ll! I need a recharge, but I’m not sure where it’s gonna come from…Now I’m not talking about being unmotivated to take of my kids, or cook for my family. I’m unmotivated to write. Maybe because I started back up working part time and I’m writing for work. Or maybe it’s because I would rather spend my free time binge watching Brooklyn 99 and eating fudge (This is literally what I’m doing in between writing this!) But it’s hard to sound cheery and happy in every post right?
So here’s to better days ahead, and lemony muffins that won’t make you feel like you’ve eaten a wheat bomb. These muffins are quick to whip up and super light and airy. Honestly I think the hardest part was squeezing the juice from the lemons! But that smell definitely cheers you up, so I’m all for squeezing out some of that anxiety in my lemons. The batter is a like most muffin batters. We mix the wet ingredients together first, whisking until smooth. The in a separate bowl, whisk together the dry ingredients until well combined.
Add the dry ingredients into the wet mixture and gently fold until smooth. Then fold in your blueberries. Spoon the batter into the muffin tin and fill to about 3/4 full. Bake at 350F for 16-18 minutes. These muffins won’t have the signature domed top of regular muffins, but once they’re glazed, you won’t even miss it!
So lets turn those lemons into….lemon muffins, because a sweet treat always brightens my day. And these days… I need more of it!
Grain Free Lemon Blueberry Muffin
Yields: approx 1 dozen muffins
4 Large eggs
1/3 cup lemon juice (approx 3-4 lemons)
Zest of 2 lemons
1/3 cup coconut sugar
1/4 melted coconut oil
1 tsp vanilla extract
2 cups blanched almond flour
1/3 cup arrowroot flour
3/4 tsp baking powder
1/4 tsp salt
3/4 cup blueberries
For the glaze:
1 1/2 cups powdered sugar
3 tbsp lemon juice
Preheat the oven to 350F and line a muffin tin with liners.
In a large bowl, whisk together the almond, arrowroot flours, baking soda and salt.
In another bowl, whisk together the eggs, lemon juice, zest, honey, coconut oil and vanilla until well combined.
Gently fold in the dry ingredients. Add in the blueberries and fold into the batter.
Scoop the batter into the lined muffin tin until about 3/4’s full.
Bake for 16-18 minutes. Cool in the pan for 10 minutes, then cool on a wire rack.
Combine the ingredients for the glaze and stir until smooth. Add a teaspoon of water if glaze is too thick or add more powdered sugar if it’s too thin. Drizzle the glaze overtop and allow it to set. Enjoy!