Blueberry and lemon is one of my favorite flavor combinations these days. So much so that my list of blueberry-lemon inspired treats is growing — there was the lemon cake with blueberry compote filling that I made for Myles’ mom’s birthday, and now, a paleo blueberry-lemon muffin.
This recipe is great for using up those fresh blueberries or frozen, which is what I had on hand. Costco sells a good-sized bag of organic frozen blueberries, just an FYI. These muffins are all natural, gluten free, and have a great texture. Logan and Myles gobbled up the whole batch within a couple days of me making them! (I helped too.)
Side note: I’ve just discovered silicone muffin/cupcake liners. Total game changer. The muffins just popped right out of the liner (no breaking or crumbling), and clean up is a snap because these can go right into the dishwasher or be quickly handwashed.
INGREDIENTS: (Makes 12-15 muffins)
4 eggs, whisked
2 cups blueberries (I used frozen)
1 cup almond flour
1/4 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup agave
1/4 cup lemon juice
1 teaspoon vanilla
1 teaspoon baking soda
Zest from one lemon
1. Preheat oven to 350 F.
2. Combine almond flour, coconut flour, lemon zest and baking soda in large bowl.
3. Add in the whisked eggs, coconut oil, agave, lemon juice, and vanilla.
4. Fold in the blueberries
5. Fill cupcake liners about 3/4 full.
6. Bake for 20-25 minutes.
7. Cool and enjoy!
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