Lemon and Blueberry muffins are delicious gluten free muffins that contain excellent nutrients for consumers of gluten free ingredients. Very easy to make and very essential to keep you going on a very busy work-day morning. Unlike the average muffins, these muffins have a very unique taste of their own, you would be able to differentiate it from any muffin anywhere, anytime – Just by its unique taste.
YIELD: 24 mini muffins
- 6 eggs
- ½ cup coconut oil(melted)
- ¼ tspn. Almond extract
- 1 tspn. Vanilla extract
- ¼ cup Grade B Maple syrup
- 1 lemon zested and juice
- ½ cup coconut flour
- ½ tspn. Sea salt
- ¼ tspn. Baking soda
- 1 cup organic fresh blueberries
- ¼ cup sliced almonds
Step 1: Preheat oven to 350°F.
Step 2: Grease the mini muffin pan with coconut oil.
Step 3: Break and whisk eggs in a bowl. Add the melted coconut oil, vanilla & almond extract, maple syrup, include the lemon juice and zest the lemon into the bowl containing the mixture. Stir properly until smooth.
Step 4: Mix the dry ingredients baking soda & sea salt into separate bowl.
Step 5: Mix the dry mixture into the wet mixture. Stir properly till you get a smooth and even paste.
Step 6: Gently fold in the blueberries into the bowl containing the mixture and beat well.
Step 7: Fill each mini muffin pan with a scoop of mini muffin mixture till it gets to the brim.
Step 8: Add some sliced almonds on top of the mini muffin to decorate it.
Step 9: Bake for 30 minutes then turn on the boil for 1-2 minutes till its lightly brown. Allow to cool before removing it from the pan. Store in an airtight container and place in the fridge.
This recipe can last you up to a week before it starts losing its taste. Very delicious, yummy and nutritious.
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