Blueberry Lemon Muffins

Most mornings, my family eats eggs for breakfast. But every so often, we long for something different. Muffins are always a welcome change to our breakfast menu.

This last summer I tried a new gluten-free, paleo-friendly muffin recipe—Blueberry Lemon Muffins. I started with a Lemon Poppy Seed Muffin recipe I found in Make it Paleo by Bill Staley & Haley Mason, and changed some ingredients and modified directions. These moist and flavorful muffins were a hit with my family. Definitely a keeper! 

Gluten-Free Blueberry Lemon Muffins

Blueberry Lemon Muffins

These moist and flavorful muffins were a hit with my family. Definitely a keeper! 
Course Breakfast, Dessert
Servings 12 muffins

Ingredients

  • 6 large eggs, slightly beaten
  • 1/2 cup palm shortening, melted
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 TBSP lemon juice
  • zest of 1 lemon
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 350o F. Place muffin papers into muffin pan.
  • In a large bowl, add the eggs and lightly beat them with a whisk. Add palm shortening, maple syrup, and lemon juice and zest to the eggs and mix together.
  • In a small bowl, sift coconut flour, salt, and baking soda. Combine dry ingredients to large bowl with wet ingredients. Mix together until dry ingredients are incorporated into wet ingredients.
  • Gently fold blueberries into muffin batter.
  • Fill each muffin cup about ¾ full with batter. Bake for 35 minutes.

About Juliet

Juliet lives in beautiful Colorado with her family. She is a writer and editor. In her free time, she enjoys cooking, gardening, spending time in the mountains, and reading all sorts of books.

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