Lemon Blueberry Scuffins

We named these “Scuffins” because the texture is a cross between a scone and a muffin! Store these little scuffins in an airtight container in the fridge and enjoy!

Ingredients:

• 3 cups almond flour

• Zest of 2 lemons

• 1 tsp salt

• 1 tsp baking soda

• 2 eggs

• Juice of 1 lemon

• 2 tablespoons honey

• 3/4 tsp vanilla extract

• 1 cup fresh blueberries

Instructions:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.

• In a large bowl, combine the almond flour, lemon zest, salt, and baking soda then stir to combine.

• In a separate bowl, combine the eggs, lemon juice, honey, and vanilla. Mix well.

• Add the wet ingredients in with the dry ingredients and using a rubber spatula, mix until well combined. The dough will be sticky and thick.

• Fold in the fresh blueberries.

• Scoop the dough into little pucks and place on the baking sheet, then lightly press down and form a circular shape.

• Bake for about 12-14 minutes or until edges are lightly golden brown.