Muffins and scones

Made with cinnamon, maple syrup and blueberries. 45 min, makes 4, 16 ingredients.

Recipe by lovelydelites.com

Prep

15 min

Cook

25 min

Total

45 min

Makes

4

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1.5 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 2 tsp vanilla
• 1/4 cup maple syrup
• 3/4 cup fresh blueberries
• 2 Tbsp fresh lemon juice
• 2 Tbsp lemon zest
• 1/2 cup powdered sugar
• 1 Tbsp almond milk
• 1 tsp lemon juice
• 1 tsp vanilla bean extract
• 2 tsp fresh lemon zest

Instructions

Method by lovelydelites.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
2. In a medium mixing bowl combine almond flour, coconut flour, baking powder, salt, and cinnamon. Whisk really well until ingredients are well combined.
3. Pour dry ingredients into wet, and mix with a spatula until a dough starts to form. Fold in fresh blueberries last and mix once more.
4. Pour dough onto a cutting board and roll into one large ball. Take a knife and cut the scones into four equal parts. Form each separate part into a triangle and place on the baking sheet. Keep a good distance from each triangle so they will cook properly in the oven.
5. Bake the scones for 25-27 minutes or until the edges are golden brown. Remove from oven and allow to cool completely.
6. Make icing next by combining powdered sugar, lemon juice, almond milk, lemon zest and vanilla bean. Whisk until a thick icing forms.
7. Drizzle the icing over the scones and allow to dry or enjoy as is.
8. Store on the counter and enjoy up to 3 days, or store in the fridge and enjoy up to 5 days.