These gluten free blueberry and lemon muffins with a coconut lemon glaze are made with ground almonds instead of flour.
Butter or ghee can be used in place of the melted coconut oil in the muffins.
For a flourless muffin, they were pretty good. The texture was more like a cornmeal muffin, and I wished for more of a lemony flavor. The brown color is from the almond flour and the coconut sugar. The glaze adds some much-needed moisture, and I would like more lemon in the glaze, too. - 13 Jan 2015 (Review from Allrecipes US | Canada)
I didn't care for this recipe. Followed recipe as it. Too oily. All of the blueberries dyed the bottom of the muffins blue, which in and of itself is not a bad thing, but the bottoms were just a mushy oily mess. - 23 Jun 2016 (Review from Allrecipes US | Canada)
These are delish! I went hunting for a lemon muffin and this pulled up!! so glad that it did, it is a keeper! I made these with flax eggs -bc I ran out of eggs- (Flax egg is 1 Tablespoon flax to 2.5 Tablespoons water- and let congeal for a few minutes.) and kept the rest of the muffin to recipe. I would agree that you can decrease the coconut oil. However, even completing the recipe as is, my 3 children , neighbor and husband all wanted more. We ate the dozen that it made instantly and all saddened to realize these healthy muffins were gone. I did go with a slightly different glaze, just because, it was easier for me. I think I will be making some more tomorrow... or maybe tonight. 5 stars if decreased coconut oil. - 19 Nov 2015 (Review from Allrecipes US | Canada)