Coconut-Almond Blueberry Muffins
Active Time: 15 minutes | Total Time: 40 minutes | Serves 12 | Gluten Free
- ½ cup (1 stick) unsalted butter
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ¾ cup sugar
- 2 cups almond flour/meal
- 1 cup shredded unsweetened coconut
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- Grated zest of 1 lemon
- 1¼ cups fresh blueberries
Heat the oven (with the oven rack in the middle) to 350°F. Line a 12-cup muffin tin with paper liners.
In a small skillet, melt the butter over medium heat. Set aside to cool off.
In a large bowl, whisk together the eggs, vanilla, and almond extract. Whisk in the sugar. While whisking, gradually pour in the melted butter.
Add the almond flour, coconut, baking powder, and salt. Grate in the lemon zest. Whisk everything together.
Fold in the blueberries.
Divide the batter evenly among the muffin cups. Bake 20 to 25 minutes, until the center is set and a toothpick inserted into the middle comes out clean. Let cool on a wire cooling rack for 10 minutes. Serve warm or at room temperature.
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