I seriously love lemon. Every day starts with hot lemon water. Lemon slices are always in my water bottle. Lemon bars, lemon muffins, lemon meringue pie, I’ll take it all. Minus that pesky wheat flour.
I’m trying my best to adapt a lot of my favorite old recipes into paleo versions because then I can justify eating a dozen almond cookies in two days (almonds are health food! there is no white flour in these!). So these muffins combined all of my favorite things, lemons, almonds, and fresh blueberries.
Paleo lemon blueberry muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: bread dairy-free gluten-free almond meal blueberries
Ingredients (10 muffins)
- 1 cup + 2 tablespoons almond flour
- 6 tablespoons coconut flour
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons lemon extract
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 6 tbsp almond milk
- 1 cups blueberries
Preheat oven to 350 F.
In a large bowl, whisk together almond and coconut flour, sugar, salt, and baking powder.
In a second bowl, combine lemon extract, vanilla extract, eggs, and almond milk. Stir to blend.
Add wet ingredients to dry and mix until uniformly moist. Carefully fold in blueberries. Spoon the batter into a muffin pan, filling each cup about 3/4 full.
Bake for approximately 30 minutes, until a cake tester comes out clean. Allow to cool before removing from the pan.
Don’t worry, I wont tell anyone if you eat the entire pan at once. Thats the whole point. Protein and fruit, practically a complete meal.