Paleo Lemon Blueberry Muffins
Paleo
Nut-Free
Dairy-Free
Gluten-Free
I was able to take off 2 whole weeks this Christmas from school, while only having to work 2 days during that period! It was the refresh that I needed and that’s why I decided to take some time away from the blog as well. I still have the rest of this week remaining before school starts up again, so I’m taking advantage of my remaining down-time before things get crazy busy again!
These muffins are probably one of my favorite muffin recipes! I tried them out for the first time during the post-Christmas wave of food comas that followed multiple holiday dinners this year! They are so easy to make, take no time at all and are free of most allergens including nuts, dairy, and gluten! Perfect for everyone to enjoy!
The best part is, you probably have most of these ingredients on hand if you regularly do any paleo or gluten-free baking! These muffins are the perfect easy breakfast or quick snack for the new year!
What do I need to make these paleo lemon blueberry muffins?
- Coconut flour
- Tapioca flour
- Baking powder
- Baking soda
- Sea salt
- Vanilla
- Maple syrup
- Eggs
- Fresh lemon juice
- Lemon zest
- Dairy-free milk – we used cashew but any will work
- Coconut oil
- Fresh or frozen blueberries – DO NOT THAW if using frozen
Servings:
10-12 muffins
Prep Time:
10 minutes
Cook Time:
20-25 minutes
Total Time:
30-35 minutes
Ingredients:
- 2/3 cups + 2 tablespoons of coconut flour
- 4 tablespoons of tapioca flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs, room temperature
- 1 teaspoon vanilla
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/3 cup maple syrup
- 4 tablespoons of coconut oil, melted and cooled
- 1/3 cup of dairy-free milk
- 1/2 cup of fresh or frozen blueberries – do not thaw if using frozen
Instructions:
Step 1:
Preheat oven to 350 degrees and line a muffin pan with liners and set aside
Step 2:
In a medium sized bowl, combine the coconut flour, tapioca flour, baking powder, baking soda, and sea salt. Whisk to combine and set aside
Step 3:
In a large bowl, whisk together the three eggs. Add in the vanilla, lemon zest and juice, maple syrup, coconut oil, and dairy free milk one at a time, whisking between each addition
Step 4:
Gradually whisk the dry ingredients into the wet ingredients until fully combined. Gently fold in the blueberries. Since the primary flour in this recipe is coconut, the batter will be quite thick compared to other muffin recipes!
Step 5:
Fill the wells of the muffin pan until almost completely filled. Place muffin pan in the oven and bake for 20-25 minutes until a toothpick inserted into the center of the muffins comes out clean
Step 6:
Allow muffins to cool in the muffin pan for 5 minutes before carefully removing to a wire cooling rack to cool to room temperature
Step 7:
Muffins can be stored in an airtight container at room temperature for up to 5 days. Enjoy!
Notes:
- Muffins can also be frozen for up to 3-4 months
- Ghee or butter will work in place of coconut oil
- Maple syrup can be substituted with honey
Disclaimer: This post may contain Amazon Affiliate links which aid as a means for me to keep this blog up and running. Links within this post are at no added cost to you, but help support this blog.
New Recipes
The Best Healthy Vegan Date Squares
The Best Healthy Vegan Date Squares VeganDairy-FreeGluten-FreeI actually made these date squares for the first time before Christmas, but didn't get around to posting the...
Fast and Simple Vegan Ginger Molasses Cookies
Vegan Ginger Molasses Cookies PaleoVeganDairy-FreeGluten-FreeI have another holiday cookie coming at you! This time, vegan ginger molasses cookies! We always made molasses...
Let’s start
talking!
Let me know if you’ve tried any of my recipes or if you’ve made any substitutions that have had good results!
0 Comments