PALEO BLUEBERRY LEMON MUFFINS

Paleo Blueberry Lemon Muffins image

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!

Provided by Cindy Anschutz Barbieri

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 1h10m

Yield 12

Number Of Ingredients 13

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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool.
Mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.

Nutrition Facts : Calories 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, Sodium 196.2 mg, Sugar 17.4 g