Description
These gluten free lemon scented dewberry muffins are moist, tender, and lightly sweetneed with honey. Almond meal lends flavor and keeps these gluten free while coconut oil ensures they’re dairy free as well.
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 2 large eggs, at room temperature
- 1/4 cup coconut oil, barely warmed
- 1/4 cup wildflower honey
- 1 medium lemon, zested
- 1/2 cup dewberries, or blackberries
Instructions
Preheat the oven to 350 degrees and line the cups with paper liners. You’ll need enough for 6 muffins.
Mix the almond flour, baking soda, and sea salt together in a small bowl. Whisk together the eggs, coconut oil, honey, and lemon zest in a separate medium sized bowl until smooth. Fold the dry ingredients into the wet until combined. Gently fold in the dewberries last, making sure not to break them up too much.
Divide the batter between the 6 lined muffin cups.
Bake the muffins for 25-30 minutes until the tops are golden brown and a tester inserted in the middle comes out with a few moist crumbs.
Cool muffins on a wire rack.
Notes
- Since almond flour is used instead of all-purpose flour, these muffins are very dense and moist.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: baked good