Healthy Lemon Blueberry Muffins with Honey
Blueberries, lemon, and honey. Can you get any better than that?
Servings: 12 servings
Ingredients
- ¼ c coconut oil melted
- ¼ c butter softened
- 2 large eggs room temperature
- ½ c honey
- 1 ½ c white rice flour
- ¾ c tapioca starch
- 1 tsp xanthan gum
- 1 tsp baking soda
- ¼ tsp salt
- ¼ c lemon juice
- ¼ c milk or almond milk
- 2 Tbsp lemon zest
- 1 c frozen blueberries thawed for 30 minutes
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine oil, butter, eggs and honey. Mix by hand or with a mixer on low speed until just combined.
- In a separate medium-sized bowl sift together white rice flour, tapioca starch, xanthan gum, baking soda, and salt.
- Alternatively add dry ingredients to the butter/honey bowl with the lemon juice and milk until all are added. Mix by hand or with a mixer on low speed.
- Dab the thawed blueberries with a paper towel to remove excess moisture. Hand mix in the blueberries and lemon zest until just combined. *
- Line 12 muffin cups with muffin papers and spray with a bit of non-stick cooking spray. Divide muffin batter into equal amounts between the cups.
- Bake for 23-26 minutes**, or until a toothpick can be inserted in and comes out clean.
Notes
*Try not to overmix so the blueberries do not bleed their color into the rest of the muffin batter.
**If using fresh blueberries: Your cook time may be less. Make sure to watch the muffins at around 22 minutes to see if they are done!
**If using fresh blueberries: Your cook time may be less. Make sure to watch the muffins at around 22 minutes to see if they are done!
Nutrition
Calories: 238kcal | Carbohydrates: 36g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 209mg | Potassium: 55mg | Fiber: 1g | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 4.5mg | Calcium: 16mg | Iron: 0.4mg