Healthy Blueberry Lemon Muffin

Here is a recipe that I found on Tortoiseshell Kitchen. If you don't follow her on instagram, it's worth a look. This recipe seemed to be too good to taste, well, good! Surprise, surprise - it's a really good recipe. So good in fact that you don't realize its a healthy recipe! There is really only good stuff in it, nothing overly processed, good texture and a super simple recipe. I took some to work and got the same question from everyone - this is a healthy recipe? and followed quickly by - can you send me the recipe. So... here you go.

Blueberry Lemon Muffin

Combine (leave out 1 tbsp. of this mix for the last step)
1 1/2 c. oat flour
1 1/2 c. almond flour
dash salt
1 1/8 tsp. b. soda

In a separate bowl, mix together
3 eggs
1/2 c. honey
1 1/2 tsp. vanilla
3/4 c. almond milk
1 1/2 tbsp. olive oil
1 1/2 tsp. lemon juice
1 tsp. lemon zest (use for if you like a real lemony taste)

Add the dry ingredients to the wet, stirring until just barely combined.

Toss 1 c. blueberries (fresh or frozen) with the flour mixture that you saved and gently fold into your batter. Note - I used about 1 1/2 - 1 3/4 cups because I wanted lots of blueberries in mine)

Line your muffin tray with paper liners and add the batter - this makes 12 muffins. It will be quite full in your muffin tray.

Mix together and sprinkle over the muffins
1 tbsp. coconut sugar
1 tsp. lemon zest (optional)

Bake at 350 for about 18-22 minutes, until toothpick comes out clean.

Enjoy:)