Click Here to Shop our New Online Store

Healthy Lemon Berry Muffins

Print
Posted by in Recipes on Jan 05, 2020 . .
  • ½ cup Olive Cart Lakefront Lemon Olive Oil
  • 1 1/4 cups Truvia sweetener + 2 tsps for sprinkling on top (may substitute sugar)
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups Almond flour (may use regular flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup Almond buttermilk (see note below)
  • 2 cups berries, divided (we use fresh but may use frozen)
  • Zest from 1 lemon

Preheat oven to 375° and line 12 muffin tins with paper or use silicone muffin mold.

Mix the oil and sugar with a hand held mixer on low until well blended. Add eggs one at a time, beating after each egg.  Then add vanilla and mix.

In a medium size bowl, stir together the flour, salt and baking powder until combined.  Add 1/2 the flour mixture and 1/2 the Almond buttermilk to the olive oil mixture, mix well.  Then repeat.  When all of the ingredients are well combined, stir in the lemon zest.

Wash and dry the blueberries.  Crush 1/2 cup of the blueberries with a fork and gently mix into the batter with a spatula or wooden spoon.  Carefully fold in the remaining whole blueberries.

Line 12 cups of a standard muffin tins with cupcake liners. Scoop 1/3 cup of batter into each muffin cup.  Using the remaining 2 tsp of sugar, sprinkle a little on each muffin.

Bake at 375° for 35 to 40 minutes. Rotate pan halfway through the baking time. Inserted toothpick should come out clean.

Allow to cool on a wire rack.

Note: To make Almond buttermilk, add 1 TBSP lemon juice to 1/3 cup Almond milk.  May substitute regular buttermilk if you desire.

Related Products: