Mixed up in one bowl, these gluten free lemon blueberry muffins are easy to make in just 35 minutes. They're made with lemon zest and juice and fresh or frozen blueberries.
Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
Add eggs, maple syrup, lemon zest and juice, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth, and fold in blueberries.
Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 20 minutes, or until a toothpick comes out clean.
Serve and enjoy. Store in an airtight container in the fridge.