It’s summer & it’s berry season! I’ve been super duper craving muffins lately, and I still have an obscene amount of blueberries in the freezer from last summer, and knowing that we’re going to go again soon, I want to use them up. So lemon blueberry muffins it is (and they are nut free)! That means lots of blueberry smoothies, etc! Although I love blueberries (and lemons), my favorite berry is the blackberry (I have a great recipe for a blackberry smoothie here and a great recipe for blackberry watermelon popsicles here). What is your favorite berry?
Paleo & Nut Free Lemon Blueberry Muffins
Prep time:
Cook time:
Total time:
Serves: 5 muffins
Ingredients
- 3 eggs
- zest of one lemon
- juice of one lemon
- ¾ cup blueberries, fresh or frozen
- ¼ cup coconut flour
- 2 tablespoons coconut oil, melted + more for greasing
- 1 tablespoon stevia or coconut sugar (optional, for sweetness)
- 1 tablespoon non dairy milk
- ¼ teaspoon baking powder
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees
- Wash blueberries if needed
- Combine dry ingredients, sift thoroughly
- Combine wet ingredients (except blueberries) and mix well
- Combine wet and dry ingredients and mix well
- Gently fold in blueberries
- Line 5 muffin cups or grease with extra coconut oil
- bakers note: if you add water to empty muffin cups (1/2 full) muffins will bake more evenly
- Bake 18-22 minutes or until a toothpick comes out clean
- Allow to cool before eating
