paleo blueberry lemon muffins

Ingredients

• Servings: 12
• muffins:
• 3 egg, at room temperature
• 1/2 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1 lemon, zested
• 1 teaspoon lemon extract
• 3/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 cups almond meal
• 1 cup fresh blueberries
• glaze:
• 1/2 cup coconut butter, melted
• 1/2 cup raw honey
• lemon, juiced

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line muffin cups with paper liners.
• whisk eggs, coconut oil, coconut sugar, lemon zest, and lemon extract together in a bowl. sift salt, baking soda, and baking powder together in a separate bowl; stir in almond meal using a rubber spatula. mix egg mixture into almond meal mixture until batter is smooth; fold in blueberries. scoop batter using an ice cream scooper into prepared muffin cups, filling 3/4-full.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. cool.
• mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.