PALEO BLUEBERRY LEMON MUFFINS RECIPE

Cook Time: 25 minutes  
Prep Time: 15 minutes  
Servings: 12 muffins

Ingredients:

- 2 cups almond flour
- 1 cup blueberries
- 3 eggs
- 1/4 cup coconut oil, melted
- Zest of 1 lemon

Method:

1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease each cup with coconut oil to prevent sticking.
2. Melt the coconut oil if it’s solid, then set it aside to cool slightly. Rinse the blueberries and gently pat them dry. Zest the lemon using a fine grater or microplane, making sure to avoid the bitter white pith.
3. In a large mixing bowl, add the almond flour and gently toss in the blueberries so they’re lightly coated. This helps keep them evenly distributed in the batter during baking.
4. In a separate bowl, whisk the eggs until smooth. Add the melted coconut oil and lemon zest, and stir until everything is fully combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until the batter is just combined. The batter will be thick—try not to overmix to keep the muffins light and tender.
6. Divide the batter evenly among the muffin cups using a spoon or cookie scoop. Tap the muffin tin lightly on the counter to help level the tops if needed.
7. Bake in the preheated oven for 23 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely. Enjoy them warm, or store in an airtight container in the fridge for up to 5 days. They also freeze well for longer storage.