I’m still on a lemon blueberry kick even though it’s more of a spring recipe. Lemon anything is my favorite type of sweet treat. Lemon Bars, Lemon Bread, Lemon Donuts– I can’t be stopped haha. And now these lemon blueberry muffins. Paleo, gluten free, and sweetened with maple syrup. These are a great meal prep breakfast or snack recipe because they reheat really well.
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I love making light and flavorful treats like this during the summer. They aren’t too heavy and are just perfect paired with some greek yogurt and nut butter for an easy breakfast. Warm some blueberries too and thank me later!
Let’s Make These Muffins:
This recipe is pretty simple which I enjoy. If you’re new around here, my recipes are always simple and made with minimal ingredients. Mostly because I have no patience for recipes that have 15 ingredients and tons of steps haha. When I want a sweet treat, I want it ASAP!
First, you’ll whisk the eggs. Then add in the almond flour, coconut flour, maple syrup, baking powder, lemon, and softened ghee. Mix together well.
Then fold in the blueberries. You can use fresh or frozen blueberries. Both work great. I used fresh blueberries here but frozen blueberries can be a great, more affordable option. Plus they last so much longer than fresh. I normally use frozen fruit in recipes actually for that reason.
After that, line a muffin tin with muffins liners. I use these unbleached liners. Then bake at 350F for 20 minutes. Let cool, remove, and eat!
Storage:
Store these muffins in the fridge for 4-5 days. To reheat, I normally toss mine in the toaster oven. Perfect with a little butter or ghee on top. These lemon blueberry muffins are delicious on their own as well.
Other Healthy Breakfast Recipes:
PB & Banana Stuffed French Toast
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Lemon Blueberry Muffins
Delicious Lemon Blueberry Donuts. Made with almond flour, coconut flour, and sweetened with maple syrup. Paleo, gluten free, grain free. A healthy muffin recipe perfect for a meal prep breakfast or snack. #paleo #paleobreakfast #paleomuffin #glutenfree #glutenfreerecipes #muffins
Ingredients
2 eggs
1/2 cup almond flour
2 tbsp coconut flour
1/2 tsp baking powder
1/4 cup maple syrup
1 1/2 tsp lemon extract (or 3 tsp lemon zest)
1 tbsp softened ghee or butter
1/4 cup blueberries
Method
- Preheat oven to 350F
- This recipe made 6 muffins so double it if you want a regular sized batch!
- In a bowl, the eggs. Then add almond flour, coconut flour, baking powder, maple syrup, lemon extract or lemon zest, and softened ghee
- Mix it all together then fold in 1/4 cup blueberries and mix in with a spatula.
- Line a muffin tin with baking cups.
- Bake for 20 minutes
- Let cool then remove
- store in the fridge for 4-5 days
