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paleo lemon blueberry muffins
Erin Antoniak

Paleo Lemon Blueberry Muffins

4.80 from 10 votes
The perfect morning bite or afternoon snack, Paleo Lemon Blueberry Muffins are a delicious treat every time. They're gluten-free, dairy-free, and made with healthier ingredients, making them a more nutrient-rich option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 -12 muffins
Course: Breakfast, gluten-free
Cuisine: American
Calories: 143
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350F and prepare muffin tin, I used silicone molds.
  2. In a large bowl, whisk together eggs, honey, vanilla, coconut oil, lemon juice, and lemon zest.
  3. In a small bowl, combine arrowroot powder, coconut flour, baking soda, and salt
  4. Whisk dry into wet. Do not over-mix.
  5. Fold in blueberries and scoop into liners.
  6. Bake for 24-26 minutes or until toothpick comes out clean.

Nutrition

Calories: 143kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 122mgPotassium: 44mgFiber: 3gSugar: 9gVitamin A: 103IUVitamin C: 3mgCalcium: 13mgIron: 1mg

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