Paleo Lemon Blueberry Muffins perfect for a healthy summertime treat!
- 4 eggs, room temperature
- 1/4 cup honey
- 1 tsp vanilla
- 1/4 cup coconut oil, melted + cooled
- 2 Tbsp lemon juice
- Zest of 1 lemon
- 1/4 cup arrowroot starch (can use corn starch if not paleo)
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup blueberries (coated in arrowroot starch so they don’t sink in batter)
Preheat oven to 350F and prepare muffin tin, I used silicone molds.
In a small bowl, combine arrowroot powder, coconut flour, baking soda, and salt
Whisk dry into wet. Do not over-mix.
Fold in blueberries and scoop into liners.
Bake for 24-26 minutes or until toothpick comes out clean.
- Category: breakfast, gluten-free
Keywords: paleo, gluten-free, muffins