Lemon Blueberry Muffins Recipe
These Paleo Lemon Blueberry Muffins are a delightful combination of zesty lemon flavor and juicy blueberries, making for a moist and flavorful treat. Perfect for a quick and healthy snack or on-the-go breakfast, these grain-free muffins can be stored in the fridge for up to 4 days or in the freezer for 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten Free
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1/2 tsp baking soda
Wet Ingredients:
- 4 eggs
- 1 tsp vanilla extract
- 1/4 cup honey
- 1/3 cup melted coconut oil or butter
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 1 1/4 cups blueberries
Instructions
- Preheat the oven: Preheat the oven to 175°C (350°F) and line a muffin tray with liners.
- Mix wet ingredients: In a bowl, combine eggs, vanilla, coconut oil, honey, and lemon juice.
- Add dry ingredients: Mix in flours, baking soda, and lemon zest until just combined.
- Fold in blueberries: Gently fold in the blueberries into the batter.
- Bake: Fill muffin cups, bake for about 25 minutes until a toothpick comes out clean.
Nutrition
- Calories: 189kcal
- Sugar: 8g
- Sodium: 128mg
- Fat: 13g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
Find it online: https://bitezly.com/lemon-blueberry-muffins-recipe/
