Lemon blueberry muffins

While the food in New York was absolutely delicious, the access to fresh, local ingredients in my new neighborhood has really made my recipes better. This morning I stopped at our local fruit stand and picked up some fresh blueberries and lemons and decided to build a breakfast from this ingredients. These muffins came out tasting so fresh and yummy. 

Recipe:

2 1/2 C almond meal + 3 tbsp for dusting the blueberries

1/2 tsp baking soda

1 C all natural applesauce

zest and juice from 2 lemons

2 eggs

1/4 C maple syrup

1 quart fresh blueberries 

Preheat the oven to 350 degrees. In a mixer, add the almond meal and baking soda and whisk until there are no lumps in the almond meal. In a separate bowl, whisk the applesauce, lemons, eggs, and maple syrup until everything is well combined. While the mixer with the almond meal and baking soda is on low, slowly incorporate the wet ingredients. Mix until everything is just combined (be careful not to over mix). Toss the blueberries in the 3 tbsps of almond meal. This will keep the blueberries from bleeding into the muffins too much and will help them from sinking to the bottom of the mixture. Then, using a rubber spatula, fold the blueberries into the batter. Using a quarter cup measuring cup, spoon the batter into a greased muffin tin. Using a measuring cup will ensure that the muffins are all the same size and will therefore bake evenly. Bake for 25 minutes, until a toothpick comes out clean (don't poke the blueberries - they will dirty the toothpick!). Cool and enjoy!