Go Back

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.