Paleo Blueberry Lemon Muffins recipe
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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 caloriescarbohydrate: 25.1 gcholesterol: 46.5 mgfat: 18.4 gfiber: 2.2 gprotein: 8 gsaturatedFat: 13.6 gservingSize: -sodium: 196.2 mgsugar: 17.4 gtransFat: : -unsaturatedFat: : -
Directions Paleo Blueberry Lemon Muffins
Directions
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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.