Blueberry Lemon Paleo Muffins (grain free gluten free)
Author: 
Recipe type: breakfast
 
Bright sunny lemon and luscious blueberries flavor a grain free muffin for a healthier breakfast treat.
Ingredients
  • 4 large pasture-raised organic eggs
  • ¼ cup softened grassfed butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1¼ cups finely ground blanched almond flour
  • 2 Tablespoons coconut flour
  • ½ cup tapioca starch
  • 1 teaspoon aluminum-free baking soda
  • ½ teaspoon sea salt
  • 1 heaping cup blueberries, fresh or frozen
Instructions
  1. Preheat oven to 350 degrees.
  2. Line 12 muffin cups with parchment or grease with butter or coconut oil.
  3. Mix together eggs, softened butter, honey, vanilla extract, zest & juice of lemon in a mixer until well combined.
  4. In a separate bowl combine the dry ingredients (almond flour, coconut flour, tapioca starch, baking soda, and salt).
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Gently stir in the blueberries until evenly distributed.
  7. Divide the batter into the muffin cups, and bake for 19-21 minutes until golden brown and a toothpick inserted into a muffin comes out clean.
  8. Remove from the pan onto a cooling rack.
Recipe by Well Fed Family at http://wellfedfamily.net/blueberry-lemon-paleo-muffins-grain-free-gluten-free/