Paleo Blueberry Lemon Muffins

I’ve been playing around with muffin recipes for awhile, trying to find a healthy version that would have me covered when I’m craving baked goods.

My newest recipe for Paleo Friendly Blueberry Lemon Muffins bakes up moist and light muffins, with a variety of flavors coming through. As always, I recommend using a Kitchen Aid standing mixer. You can easily whip these up in just a few minutes!

Here’s what you need:

• 2 c. almond flour
• 1 c. coconut flour
• 1/4 c. ghee, melted and cooled
• 1/4 c. coconut oil, melted and cooled
• 1 tsp. baking soda
• 1 1/2 tsp. vanilla
• 3 eggs at room temperature
• zest of 1 lemon
• 1 TBSP fresh lemon juice
• 1/2 cup shredded coconut
• 1/2 cup of honey
• 1/2 cup frozen wild blueberries
• 1/4 tsp cream of tartar
• 1/2 tsp sea salt

Directions:

1. Place ghee, coconut oil, vanilla, eggs, honey, lemon juice, and zest into Kitchen Aid and mix thoroughly on low speed.
2. In a separate bowl, mix together the flours, baking soda, cream of tartar, and sea salt.
3. Slowly add the dry mix to the wet mix and blend together until smooth. Add shredded coconut.
4. Stop mixer and gently fold in blueberries.
5. Fill muffin liners about 3/4 full.
6. Bake at 350 for 20-22 minutes. Check with fork to be sure they are dry in the middle before removing from the oven.

These freeze well if you want to double the recipe! I also store them in the fridge to maintain freshness.

New to baking? Check out my TOP 10 KITCHEN BAKING ESSENTIALS guide!