Paleo Blueberry Lemon Muffins

Paleo Blueberry Lemon Muffins
from Practical Paleo
  • 6 eggs
  • 1/2 cup butter or coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/4 cup grade B maple syrup (do NOT use the cheap stuff)
  • 1 lemon, juice and zest (for plain blueberry muffins, simply omit lemon)
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 cup fresh blueberries
Preheat oven to 350 degrees Fahrenheit.

Whisk the eggs, butter or coconut oil, vanilla, maple syrup, lemon juice, and zest together in a large mixing bowl. Sift in the coconut flour, sea salt, and baking soda, and stir until well combined. Gently fold in the blueberries.

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining), and bake for 35-40 minutes. Unless your oven runs hot, then try 25-35. Test with a toothpick.


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