Paleo Blueberry Lemon Muffins recipe

All Recipes Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Ingredients

3 egg, at room temperature
½ cup coconut oil, melted
¼ cup coconut sugar
1 lemon, zested
1 teaspoon lemon extract
¾ teaspoon sea salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 ½ cups almond meal
1 cup fresh blueberries
½ cup coconut butter, melted
½ cup raw honey
lemon, juiced

Nutrition Info

279 calories
carbohydrate: 25.1 g
cholesterol: 46.5 mg
fat: 18.4 g
fiber: 2.2 g
protein: 8 g
saturatedFat: 13.6 g
servingSize: -
sodium: 196.2 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

  2. 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.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool.

  4. Mix coconut butter, honey, and lemon juice together in a bowl until smooth, drizzle over muffins.

Recipe Yield

12 servings

Recipe Note

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!

Do you like the recipe? Share this tasty recipe!