Easter Brunch Citrus-Blueberry Muffins

Such a great presentation for a Sunday Springtime Brunch. Don’t let the name fool you and you have choices on how to prepare!

VERSION ONE

This muffin will be less in calories (not much) from almond flour but not as
high in your healthy fats and protein.

INGREDIENTS

2 cups gluten free All purpose Flour
½ cup of erythritol sugar
3 tsp baking powder
½ tsp SEAsalt
Zest of one lemon
1 large egg ( or 2 egg whites)
1 cup of almond milk
½ cup of softened earth balance butter
1 cup of fresh blueberries

TOPPING:

¼ cup of melted earth balance butter
½ tbsp of lemon juice
½ cup of erythritol sugar

DIRECTIONS

1. Preheat oven to 375 and line muffin tin with foil liners
2. Mix your dry ingredients and set aside
3. Beat egg or egg whites with milk and butter
4. Add dry ingredients until will combined—do not overmix (use a whisk)
5. Stir in blueberries gently
6. Scoop your mixture into the liners and bake for 20-25 minutes –just lightly browned

TOPPING: Combine your butter and lemon juice for the topping. Once muffins are out of
the oven gently tip in the butter & lemon juice mixture and then dip into the sugar

VERSION TWO

ALMOND FLOUR

DRY INGREDIENTS

1 ½ cups almond flour (instead of 2 cups)
¼ cup coconut flour (helps absorb moisture + adds structure)
½ cup erythritol
2 ½ tsp baking powder (your original 3 tsp is okay too, but this ratio is more balanced with the flour reduction)
½ tsp sea salt
Zest of one lemon

WET INGREDIENTS

2 eggs instead of 1 (extra binding and lift)
¾ cup almond milk (cut back just slightly to match the new flour blend)
½ cup softened Earth Balance butter
1 cup blueberries
(Topping can stay the same!)

Instructions Adjustments

1. Let the batter sit for 5–10 mins before scooping – helps the coconut flour absorb liquid.
2. Bake at 350°F instead of 375°F for 25–28 minutes, so the inside cooks through before the outside gets too brown.
3. Check with a toothpick to be sure the center is set.