Blueberry Lemon Muffins

Name: Blueberry Lemon Muffins
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: ½ cup sugar; ¼ cup Almond Breeze Original Almondmilk; ¼ cup canola oil; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 1 teaspoon finely grated lemon zest; 1 egg + 2 egg whites; 2 cups Blue Diamond Almond Flour; 2 tablespoons Blue Diamond gluten-free flour blend (see recipe here); 2 teaspoons baking powder; ¼ teaspoon salt; ¾ cup fresh or ½ cup frozen, thawed blueberries*; ¼ cup Blue Diamond Whole Natural Almonds (optional)

Cook Time:: 20 Minutes
Difficulty:: Easy
Serves Up To:: 10 Servings

Nutrition Information

Total Fat: 19g
Total Carbohydrates: 18g
Cholesterol: 20mg
Sodium: 180mg

Dietary Fiber: 3g
Sugars: 12g
Protein: 7g

Directions

Step 1 complete
Preheat oven to 400°F.
Step 2 complete
Line ten muffin cups with paper liners or lightly butter.
Step 3 complete
Whisk together sugar, almond milk, oil, vanilla and lemon extracts, lemon zest, eggs and egg whites in a large bowl.
Step 4 complete
Add almond flour, gluten-free flour blend, baking powder and salt, then lightly fold in blueberries. Spoon into prepared cups and sprinkle with Blue Diamond Sliced Natural Almonds.
Step 5 complete
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.