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!
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.
These look and sound amazing. Lemon and Blueberry go so well together!
Thanks, Pam! You can’t go wrong with lemon & blueberry. The combo is so delish! :0)
For Christmas Breakfast let’s have your blueberry Lemon Muffins and yogurt parfait.
Oh, that sounds like a great idea. I’m thrilled you stopped by and left a comment. Love you, Mom! :0)