lemon berry muffins

Lemon Berry Muffins

A friend of mine shared a photo of muffins she made last week. Since then I’ve had a hankering for lemon berry muffins. Well, in all honestly, it started out as lemon blueberry muffins that I wanted. But the store was out of organic frozen blueberries.

I finally got around to trying a new recipe with the organic frozen berry mix I got instead. This is the recipe I modified from The Organic Kitchen’s Keto Lemon Blueberry Muffins. I love a lot of keto recipes, but I don’t recommend it for an overall permanent eating life-style. If you’re curious about why, read here.

Initially when I made this, I was surprised at how thick the batter was and I was sure it wasn’t going to turn out, so I didn’t bother to take any photos during the creation process (sorry). But when I tried them they were moist and delicious — I’ll definitely be making them again!

Note: In case it’s not clear in the instructions, you are creating layers — batter on the bottom, then berries, then more batter and a berry on top because it’s very thick. I used my cookie scoop and it worked perfectly to use 1 scoop per layer.

(This post contains affiliate links. I may make a commission off sales at no additional cost to you.)

 

Lemon Berry Muffins

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Category: Recipes

Servings: 12 muffins

lemon berry muffins

Ingredients

  • 2.5 cups almond flour
  • 1/2 cup coconut flour
  • 3 large organic eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic fresh lemon zest
  • 1/4 cup date sugar
  • 1 teaspoon baking soda
  • 1/8 tsp himalayan salt
  • 1/2 cup organic butter, melted
  • 1/2 cup mixed frozen organic berries

Instructions

  1. Preheat oven to 350 degrees (175 C)
  2. Add almond flour, coconut flour, eggs, vanilla extract, lemon zest, date sugar, baking soda and salt
  3. Melt butter. Add to above and mix.  It will make a thick batter.
  4. Measure out half the mixture.
  5. Spoon into 12 lined muffin liners, flatten if necessary
  6. Add berries to each muffin (I used about 5 per muffin)
  7. Spoon the other half of the batter over the berries, flatten if necessary.
  8. Top with an additional berry in the center.
  9. Bake for 18 minutes or until a toothpick comes out clean
https://detoxifiedlife-style.com/recipes/lemon-berry-muffins/

Get some of the ingredients here:

                   

I’d love to hear your thoughts and comments below, especially if you decide to try the recipe!

 

Vickie Gould is a Master Herbalist, wellness coach and speaker. She is the best selling author of The Waiting Room and Herb Journal. She often shares her Chronic Lyme Disease story hoping to inspire and give hope to those with chronic health issues. By changing her lifestyle, eating habits and lowering her toxin load she is back to living life after being in bed 16-18 hours per day.

 

Sign up for Detoxified Life-Style news, tips and recipes here: bit.ly/detoxifiedlife-style

Leave a Reply

Your email address will not be published. Required fields are marked *