Paleo Lemon Blueberry Muffins
 
Prep time
Cook time
Total time
 
Bursting with bright lemon flavor and juicy blueberries, these lemon blueberry muffins scream SPRING! These muffins are naturally gluten-free, grain-free, paleo, and naturally sweetened with just a touch of honey. The lemon and blueberry flavors complement each other so well, and even as a die-hard chocolate fan I have to say these muffins are DELICIOUS.
Author:
Recipe type: Breakfast, Snack
Cuisine: Gluten-free, grain-free, paleo
Serves: 12
Ingredients
  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon lemon extract (or vanilla)
  • 2 tablespoons coconut oil, melted (or butter)
  • ¼ cup milk
  • ¼ cup honey
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1 cup blueberries, fresh or frozen
Instructions
  1. Preheat oven to 350 degrees and spray muffin tin with nonstick cooking spray.
  2. In a large bowl, mix together dry ingredients: almond flour, coconut flour, baking soda, baking powder, and salt.
  3. In a separate smaller bowl, mix together eggs, lemon or vanilla extract, melted coconut oil, milk, lemon juice, and lemon zest until combined.
  4. Add wet ingredients to dry and gently stir until combined, being careful to not over-mix. Gently fold in blueberries.
  5. Divide muffin batter evenly between 12 muffin tins.
  6. Bake at 350 degrees for about 24 minutes or until baked through (check before this as all ovens are different!).
Recipe by Audra's Appetite at https://audrasappetite.com/paleo-lemon-blueberry-muffins/