Springtime Paleo Lemon Blueberry Muffins
Whenever I lived with my parents for six weeks after my car accident, my mother and I were an unstoppable force in the kitchen. When we were baking together (when I wasn’t in a wheelchair🤪), I was reminded of where I learned my cooking skills from. I would lay a towel down and think “I need to pick that up”, only to find my mom’s hand right under mine doing the same thing. We’re like Bonnie and Clyde, except obviously not a couple or doing crime. She’s the ying to my yang, and I will always cherish those memories living and cooking with her (as an adult).
These Paleo Lemon Blueberry muffins were one that we made over and over again and I still make to this day. They’re so clean, light, grain-free, and I absolutely love a lemon/blueberry combo. They’re one for the recipe box for sure, and I couldn’t think of better muffins to make we emerge into spring.
I hope you can enjoy and also make them with someone you love. Cherish the memories you have with those you love, and remember that what you put into your body matters. I think you’ll love these super clean muffins just as much as I (and my mama) do. 🖤
Xo,
B
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Time to prep: 10 minutes
Time to cook: 25 minutes
Serving: 12 muffins
Equipment needed: measuring cups, mixing bowls, muffin tin, muffin liners, oven.
Ingredients:
Wet:
3 eggs
1/2 cup honey
1/4 cup melted and cooled coconut oil
1/3 cup lemon juice
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
Dry:
2 3/4 cups almond flour (Cassava flour is a great alternative if you cannot have almonds)
1/2 cup tapioca flour
3 tbsps coconut flour
1 teaspoon baking soda
2 cups frozen bluberries
Recipe:
Preheat oven to 350*F. Melt your coconut oil and let cool, then incorporate all wet ingredients into a large bowl. Once incorporated, slowly add in dry ingredients (besides the blueberries). Once mixed well, add in the blueberries, slowly folding them in, not mixing too much, as the frozen blueberries can turn the batter blue if stirred too much.
Bake in the oven for 25 minutes and let cool for 15 minutes. You can keep these in the fridge for up to a week and even freeze them, letting them thaw.
Enjoy. 🖤