Lemon Blueberry Muffins
Ingredients:
- 2 cups blueberries (if using frozen do not defrost, it will turn the batter blue)
- 1/4 cup milk (I prefer almond or coconut but any milk will do)
- 1/2 cup pure maple syrup
- 1/4 cup coconut sugar (can sub date sugar or light brown sugar)
- 1/2 cup coconut oil or grass-fed butter melted
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup GF flour
- 1 cup almond flour
- 5 drops doTERRA lemon essential oil or the zest of 1 lemon
Directions:
Preheat oven to 375, either grease a 12 cup muffin tin or line 12 with papers.
Mix the wet ingredients together, then stir in the dry ingredients and fold in the blueberries. Divide evenly among the cups and bake until a tooth pick comes out clean, about 25-30 min.
