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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 400 and line 9 cups of a muffin tin with parchment paper liners. Leaving a few cups empty helps to circulate the heat so the muffins rise.
Step 2
In a medium mixing bowl, whisk together the almond flour, baking soda, salt, and coconut sugar. Set aside.
Step 3
In another small mixing bowl, beat the eggs then stir in the oil, lemon zest, and vanilla.
Step 4
Pour the egg mixture over the almond flour mixture and stir until just combined. Don't overmix the batter.
Step 5
Add the blueberries to the batter and gently fold them in.
Step 6
Scoop the muffin batter into the 9 prepared muffin cups.
Step 7
Bake at 400 for 5 minutes then turn the heat down to 375 and bake for 13-15 minutes more. Watch for the tops to be lightly browned and spring bakc when lightly pressed with a finger.
Step 8
Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.
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