From Our Hearts to Your Hands
Blueberry Lemon Muffins
NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 13%
CARBS 17G27% OF CAL
3G FIBER12G SUGAR2G OTHER
FAT 18G66% OF CAL
1G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender blueberry and lemon muffins made with almond flour and regular flour for a delicate crumb. They're a quick breakfast or snack ready in 20 minutes.
dessertbaked good🔥 ovendairy freegluten freevegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup sugar
- ¼ cup Almond Breeze Original Almondmilk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon finely grated lemon zest
- 1 egg + 2 egg whites
- 2 cups Blue Diamond Almond Flour
- 2 tablespoons Blue Diamond gluten-free flour blend (see recipe here)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup fresh or ½ cup frozen, thawed blueberries*
- ¼ cup Blue Diamond Whole Natural Almonds (optional)
At a glance
PER SERVING · TIME 20M
CAL 12%·PRO 13%
CARBS 17G27% OF CAL
3G FIBER12G SUGAR2G OTHER
FAT 18G66% OF CAL
1G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 20m
- Sodium
- 89mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 58mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.