Lemon Blueberries Breakfast Muffins


  • 21/4 cups almond flour
  • 2 Scoops Vanilla Bee Fit Protein Powder
  • 4 large eggs, at room temperature
  • 1/2 c blueberries (fresh)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan pink salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup, or 1 Tbsp stevia
  • 1½ teaspoons grated lemon zest, packed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons vanilla extract

  1. Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, Bee Fit Protein Powder and salt. In a separate bowl, combine the eggs, coconut oil, maple syrup, lemon zest and juice, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a smooth batter forms.
  3. Add blueberries and stir. Divide the batter among the 8 lined muffin cups, filling each ¾ of the way.
  4. Bake for about 25 minutes, until the muffins is golden brown. Remove the muffins from the tin, set on a rack, and allow to cool completely.


  1. sandra moskowitz on December 20, 2018 at 11:57 am

    I have been making a batch of these delicious muffins and my family seems to love them as well.

    • beewell_bv38af on December 20, 2018 at 12:37 pm


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