Makes 12
Total Prep Time: 30 minutes
Ingredients
1 lemon
1 ½ cups almond flour
¾ cup coconut flour, sifted
5 pastured eggs
1 cup (240 ml) raw honey or maple syrup
⅔ cups butter, melted
1 cup (240 ml) mixed fresh berries
Directions
Preheat oven to 350°F/180°C.
Grease 12 muffin pans or liners. Grate rind of lemon. Place almond flour, coconut flour and rinds into a bowl and mix well.
Break and whisk eggs in a separate bowl. Add dry ingredients and mix well. Stir in honey, melted butter and berries.
Spoon mixture into muffin pans until two-thirds full. Bake for 15-20 minutes. To check, insert skewer into muffins - if they come out clean, they're cooked.
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Very berry muffins are tender, honey-sweetened breakfast muffins packed with a full cup of fresh mixed berries. Lemon zest runs through the almond and coconut flour batter, keeping the sweetness bright instead of heavy. They bake in twenty minutes and make the kitchen smell like a summer bakery.
Pro Tips
- Toss the berries in a spoonful of the flour mixture before folding them in. The light coating keeps them suspended in the batter instead of sinking to the bottom.
- Fill the muffin pans only two-thirds full. These rise generously and overfilled cups spill into domed disasters between the tins.
- Grate only the yellow part of the lemon rind. The white pith underneath is bitter and will tinge the whole batch.
- Melted butter makes these denser and richer than oil would — let it cool slightly before whisking with the eggs so it does not scramble.
Frequently Asked Questions
Can I use frozen berries?
Yes, fold them in frozen and add two or three minutes to the bake. Thawed berries bleed purple juice through the whole muffin.
How should I store these muffins?
Airtight at room temperature for two days or refrigerated for four. Warm one gently before eating and the butter crumb comes right back to life.
Can I make these without honey?
Maple syrup works in equal measure as the recipe offers. The muffins will be slightly more caramel in flavor and just as moist.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F/180°C.
- Grease 12 muffin pans or liners.
- Grate rind of lemon.
- Place almond flour, coconut flour and rinds into a bowl and mix well. Break and whisk eggs in a separate bowl.
- Add dry ingredients and mix well.
- Stir in honey, melted butter and berries. Spoon mixture into muffin pans until two-thirds full.
- Bake for 15-20 minutes. To check, insert skewer into muffins - if they come out clean, they're cooked.
