Blueberry-Lemon Poppyseed Muffins

Yield: 12 servings
Active Time: 10 minutes
Total Time: 35 minutes

Ingredients

• 2 cups almond flour 
• 1/2 teaspoon sea salt 
• 1/2 teaspoon baking soda 
• 2 organic large eggs 
• 1/4 cup melted coconut oil
• 1/3 cup raw honey or xylitol
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract 
• Zest of 4 lemons
• 1 1/4 cup blueberries 
• Scant 1/4 cup poppy seeds, plus more to garnish

Instructions

Preheat oven to 350 degrees and line muffin pan with baking cups.

In large bowl, whisk together flour, salt, and baking soda, taking care to break up any large clumps of flour.

In medium bowl, whisk together eggs, melted coconut oil, honey, vanilla and lemon extracts, and lemon zest, then thoroughly combine wet ingredients with the dry. Fold in blueberries and poppy seeds.

Divide batter between 12 muffin molds, filling each three-quarters full. Sprinkle with additional poppy seeds. Bake for 25 to 30 minutes, or until tops turn deep golden brown.

Recipe adapted from Merce Muse for Thrive Market