These Lavender Lemon Blueberry Muffins are so perfect for spring! You'll love the addition of fresh lavender and lemon. So simple to make with 10 minutes of prep time!
Preheat the oven to 350 degrees, arranging oven rack in the center position. Lightly grease a 12 cup muffin pan with cooking spray, set aside.
In a medium sized bowl, mix together your dry ingredients: almond flour, coconut flour, baking soda, coconut sugar, lavender buds, and sea salt.
In a small bowl, whisk together coconut oil, eggs, lemon juice, lemon zest, honey, and milk. Fold your wet ingredients into dry. Continue to mix until no dry pockets remain. Gently fold in blueberries.
Spoon mixture into prepared muffin pan, filling to approximately 3/4 of the way. Transfer to the oven.
Bake for 17-18 minutes, or until muffins are lightly browned on top. Remove and let sit for 10 minutes before removing from pan.