Paleo Lemon Blueberry Muffins

Spring is in the air here in Michigan (some days at least!) and I have been craving all the fresh flavors. Cue these lemon blueberry muffins. They are subtly sweet, packed with bursts of blueberry and fresh lemon and so *m word*

Ingredients:

• almond flour
• eggs (or flax eggs)
• non-dairy milk
• coconut oil
• coconut sugar
• lemon
• blueberries (fresh or frozen)
• vanilla extract
• baking soda

Paleo Lemon Blueberry Muffins

Jacki @figgindelicious

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 22 mins

Course Breakfast

Servings 12

Ingredients

  

• 2 1/4 cups almond flour
• 1/2 cup non-dairy milk
• 2 eggs or 2 flax eggs *see note for how to make
• 1/3 cup coconut oil melted
• 2/3 cup coconut sugar
• 1 1/2 tsp vanilla extract
• 1 lemon juice and zest
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup blueberries fresh or frozen

Instructions

 

• Preheat oven to 350 degrees and line 12 muffin slots (I love silicone muffin liners because the muffins never stick and they are re-usable)
• In a medium mixing bowl, whisk together eggs, coconut oil, and sugar until smooth. Mix in vanilla extract, milk, lemon juice and zest.
• In a separate bowl, combine dry ingredients (flour, baking soda, salt)
• Add the dry mixture into the wet and mix until well combined. Gently fold in blueberries
• Fill each muffin cup mostly to the top and bake for 22-24 minutes

Notes

*2 flax eggs: 2 tbsp flax seed meal + 1/4 cup and 1 tbsp water. Mix together and let sit for 5-10 minutes.