The most fluffy, soft and dare I say it…but moist, muffins! These all disappeared in about an hour because Ella literally wouldn’t stop inhaling them. Lemon and blueberry always seem to be a winning combination, but the crumbled up gluten free graham on top really set these over the top. If you are looking for an easy recipe to meal prep as a good snack for the week, or a kid friendly pick me up, then you’ve found the one. Don’t believe me, just ask Ella ;).
Gluten Free Lemon Blueberry Graham Cracker Muffins
The most addictive and yet healthy muffins that you are about to be making each week. Ella obsessed and mama approved. These gluten free lemon blueberry graham cracker muffins are too good to put down, so you might want to double the batch!
- May 12, 2021
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Ingredients
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour or arrowroot flour
- 1 tsp baking powder
- sprinkle of sea salt
- 1/4 cup melted but cooled coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 egg
- Pamela's Gluten Free Honey graham crackers
- 1 cup of fresh or frozen blueberries
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- sprinkle of sea salt flakes to top
Directions
- Step 1
- – Preheat oven to 350 degrees.
- Step 2
- - Line muffin tins with liners.
- Step 3
- - In a medium mixing bowl, add all the dry ingredients together, except for the graham crackers.
- Step 4
- - In a smaller mixing bowl, add all the wet ingredients together.
- Step 5
- - Then transfer the wet into the dry and mix until fully combined.
- Step 6
- - Gently fold 3/4 cup of blueberries into the batter.
- Step 7
- - Pour batter into lined muffin pan.
- Step 8
- - Top with crushed graham crackers, remainder of blueberries and a small sprinkle of sea salt flakes.
- Step 9
- - Place in the oven for about 18-20 minutes, checking often depending on your oven.
- Step 10
- - Once fully cooked, remove from heat and let sit for about 5 minutes.
- Step 11
- - Enjoy with some butter or a light layer of peanut butter :).
