These Paleo Lemon Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They’re gluten-free, grain-free, dairy-free, and refined sugar free!
Delicious they are. These have a tender, soft middle, but a crisp outside that’s remarkably similar to a traditional bakery-style blueberry muffin, except healthier and have a little tangy twist from the lemon. These gems are also BURSTING with fresh blueberries. I adore how fruity these muffins are and…perfect for SUMMER!
These muffins are awesome health wise too – they have absolutely no added refined sugars, they’re paleo-friendly, grain-free, gluten-free, and dairy-free.
You guys have to try these. They’re easy, quick, and delicious. Enjoy!!
Paleo Lemon Blueberry Muffins
These Paleo Lemon Blueberry Muffins are moist, sweatband make a perfect quick snack or easy breakfast.
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon lemon zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 medium eggs
- 2 teaspoons apple cider vinegar
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1/4 cup coconut oil *melted
- 1 teaspoon lemon extract
- 1 cup fresh blueberries
Preheat oven to 350 degrees. Prepare muffin tin with 12 muffin liners. Set aside.
Add all ingredients except blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
Fold in blueberries.
Spoon batter evenly between muffin pan filling them almost full.
Bake for 25 minutes. Let muffins cool completely before serving.
Enjoy immediately or store in an air-tight container for up to 1 week.
Hi, I’m Abigail! I love to create recipes made with real food and wholesome ingredients that are meant to nourish and fuel your mind and body as well as taste delicious.Learn more
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