Lemon and blueberry cry out Spring, don’t they? Said before many times, I love fresh citrus. And combining with wild blueberries and corn, it’s enough to make me dance, shout and run around… outside because it’s warm, while eating one of these muffins of course.
Almond flour shows up again here with all its nutritional properties, healthy fat and low carb content. For an easy, make ahead breakfast or snack wrap individual muffins tightly and refrigerate or freeze. Reheat slightly in microwave for a few seconds and you’ll have a warm baked treat to go with your hot coffee or tea.
Serve these sweet goodies at a spring or summer picnic. Grill up some lean chicken breasts, serve my Lemon-Blueberry Corn Muffins and Grapefruit & Avocado Mixed Greens Salad. Delicious and good for you too. Throw in some fun lawn (or in our case driveway) games and you’ve got a perfect gathering with your family or friends.
Gluten and dairy free too.
LEMON-BLUEBERRY CORN MUFFINS
gluten & dairy free
makes 12 muffins
• 1 large EGG
• 1/4 cup GRAPESEED OIL (canola or coconut oil)
• 1 cup UNSWEETENED ALMOND or COCONUT MILK (or regular milk)
• 1/4 cup PURE HONEY or MAPLE SYRUP
• 25 drops LIQUID STEVIA (or additional 1/4 c. honey)
• 2 tbsp FRESH LEMON ZEST (about 3-4 lemons)
• 1 cup CORN FLOUR
• 1 cup ALMOND FLOUR
• 2 tsp BAKING POWDER
• 1/4 tsp SALT, SEA
• 1 1/2 cup WILD BLUEBERRIES, fresh or frozen (or regular blueberries)
1. Preheat oven to 400 degrees. Line a regular muffin tin with paper liners.
2. Whisk egg, milk, oil, honey or maple syrup, Stevia (or additional honey), lemon juice and zest in a medium bowl. Stir in almond flour, corn flour and baking powder; carefully fold in blueberries.
3. Pour equal amounts of batter into each muffin cup. Bake for 17-20 minutes or until golden brown and toothpick inserted comes out clean. Serving size, 1 muffin.
NUTRITION INFO PER SERVING: 170 calories, 10g fat, 1g sat fat, 20mg cholesterol, 150mg sodium, 18g carb, 3g fiber, 8g sugar, 3g protein
A so easy wreath to make and requires no messy glue gun. Michael’s craft store had grapevine wreaths on sale for $5 so I made the decision to make my own door hanging instead of buying a pre-made ranging from $30-60.
1. Wrap the top of wreath with 4-inch wide burlap and tape in back with double sided tape to secure.
2. Tie ribbon the length you want to hang and make a bow at top, if you like (I used a green ombre style, 1-inch spool from Michaels with wire edges).
3. Remove berry stems and leaves from a floral sprig and stick into wreath in desired pattern.
4. Hang on your door or wreath hanger (I used a white command hook thing).