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paleo gluten free dairy free refined sugar free lemon blueberry muffins

Paleo Lemon Blueberry Muffins

These lemon blueberry muffins are paleo, gluten-free, dairy-free, refined sugar-free, and so delicious!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 eggs
  • ¼ cup coconut oil melted
  • ¼ cup non-dairy milk I used coconut milk
  • ¼ cup honey
  • ½ cup lemon juice
  • 2 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • zest from 1 lemon
  • ½ cup blueberries
Optional drizzle (this is not paleo!):
  • ¼ cup powdered sugar
  • 1-2 teaspoon water to thin

Method
 

  1. Preheat oven to 350℉ and line a muffin pan with liners.
  2. In a bowl, whisk together the eggs, coconut oil, lemon juice, honey, and milk until smooth.
  3. Mix in the almond flour, coconut flour, and baking soda until well combined. Fold in the lemon zest and blueberries.
  4. Scoop the batter evenly into the prepared muffin tins and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before adding optional drizzle and enjoying!