NEWS IN A NUTSHELL
Blueberry LemonMuffins Recipe
Prep time: 15 minutes
Cook time: 18–20 minutes
Makes 10 muffins
Ingredients
•
½
cup sugar
• ¼ cup
Blue Diamond Almond Breeze
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
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup fresh or ½ cup frozen, thawed blueberries*
• ¼ cup
Blue Diamond Sliced Natural Almonds
(optional)
Gluten-Free Flour Blend
• 2 cups brown rice flour
• 2 cups white rice flour
• 2 cups tapioca flour
• 1 cup corn starch
• ¼ tablespoon xantham gum
Directions
1. Preheat oven to 400°F.
2. Line ten muffin cups with paper liners or lightly butter.
3. Whisk together sugar, almondmilk, oil, vanilla and lemon extracts, lemon zest, eggs and egg whites in a large bowl.
4. Add almond flour, gluten-free flour blend, baking powder and salt, then lightly fold in blueberries. Spoon into
prepared cups and sprinkle with
Blue Diamond Sliced Natural Almonds
.
5. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
*If using frozen blueberries, make sure to thaw and drain well to remove all excess moisture.
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A L M O N D F A C T S
