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| Paleo Blueberry Lemon Muffins |
"My initial comment about my paleo blueberry lemon muffins is OMG paleo muffins! These were so amazing that I immediately made a second batch. You have to try these today!"
Ingredients :
- Muffins:
- 3 egg, at room temperature
- 1/2 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 lemon, zested
- 1 teaspoon lemon extract
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 cups almond meal
- 1 cup fresh blueberries
- Glaze:
- 1/2 cup coconut butter, melted
- 1/2 cup raw honey
- lemon, juiced
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 1H10M |
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- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Whisk eggs, coconut oil, coconut sugar, lemon zest, and lemon extract together in a bowl. Sift salt, baking soda, and baking powder together in a separate bowl; stir in almond meal using a rubber spatula. Mix egg mixture into almond meal mixture until batter is smooth; fold in blueberries. Scoop batter using an ice cream scooper into prepared muffin cups, filling 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool.
- Mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.
Notes :
- Butter or ghee can be used in place of the melted coconut oil in the muffins.
- Maple syrup can be used in place of coconut sugar, if desired.
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