With negative Temperatures this week, I need a taste of warmer weather. Lemons and Blueberries are a great combination for a light breakfast or dessert.

Blueberry- Lemon Muffins 

Ingredients:

• 2 Eggs
• 1/2 C. Coconut Oil
• 1/4 C. Maple Syrup
• 1 tsp. Vanilla Extract
• 1 tsp. Fresh Lemon Juice
• 1/4 tsp. Lemon Zest
• 1 1/2 C. Almond Flour
• 1/2 tsp Sea salt
• 1/2 tsp Baking Powder
• 1/2 C. Fresh Blueberries

Muffin Process:

1. Preheat oven to 350 degrees
2. Place liners in a muffin tin and spray with coconut oil
3. Combine all of the dry ingredients in a bowl, mix with a large spoon
4. Add all of the wet ingredients and lemon zest, mix well with a large spoon
5. Add the Blueberries and stir gently
6. Fill each muffin tin 3/4 of the way up
7. Bake for 20-25 minutes, until muffins are golden on top
8. Let them cool on a cooling rack for 5 minutes

• 1 Cup Strawberries
• 2 Cup Almond Flour
• 1/2 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 1 tsp. Cinnamon
• 2 Tbsp. Honey
• 2 Eggs, whisked
• 1 tsp. Vanilla
• 2 Tbsp. Butter, melted
• 1 1/2 Cup Blueberries

Make Topping:

• 1/2 Cup Hazelnuts
• 1/3 Cup unsweetened coconut
• 1 Tbsp. Butter, Melted

1. Mix and set aside to top muffins before baking them.

Muffin Process:

1. In a saucepan, cook down strawberry on low heat until the berries are mashed and pureed.
2. Combine Flour, Cinnamon, Baking powder, and Baking soda, Mix well and set aside.
3. In a separate bowl combine whisked eggs, melted butter, Vanilla, and strawberry puree.
4. Add Strawberry mixture to flour mixture and mix well.
5. Add Honey and mix until well blended.
6. Add Fresh Blueberries and gently stir.
7. Pour into muffin cups 2/3 of the way full. Top with Hazelnut topping.
8. Bake at 350 F for 20 minutes or until knife comes out clean