Almond Flour Blueberry Muffins Recipe

In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.

In a small bowl, whisk eggs, maple syrup, vanilla extract, and oil.

Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.

Fold in the blueberries and lemon zest.

Divide the batter equally in the prepared muffin tin.

Sprinkle with sliced almonds (if using).

Bake 32-35 minutes or until muffins turn golden brown.

Let it cool for 5 minutes and serve while it is still warm.