Lemon Blueberry Muffins (AIP, Paleo)
Lemon Blueberry Muffins
Lemon Blueberry Muffins
- Carbohydrate 13.8156800926811 g
- Cholesterol 48.805 mg
- Fat 44.4545891852039 g
- Fiber 5.28213437017993 g
- Protein 2.62043387701938 g
- Saturated Fat 34.6332043831009 g
- Serving Size 1 1 -12 muffin (88g)
- Sodium 143.799541677643 mg
- Sugar 8.53354572250117 g
- Trans Fat 2.85433356777742 g
- Calories 443 calories
Step-by-step
- Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
- In a large bowl combine the coconut milk, honey, lemon juice & zest, coconut oil, and vanilla. Whisk until smooth.
- In a medium sized bowl combine the flours, baking soda and salt together. Stir.
- Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
- Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
- Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
- Gently fold in the blueberries. Spoon the batter into the muffin cups filling them 3/4 of the way full.
- Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
- Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
- Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
My Go-To Paleo Lemon Blueberry Muffins
As a busy mom, finding time to bake is a luxury. But these lemon blueberry muffins? They're worth every minute. They're not only delicious – bursting with bright, lemony flavor and juicy blueberries – but also incredibly healthy. Perfect for a quick breakfast, a satisfying afternoon snack, or even a delightful treat for unexpected guests. The best part? They're completely AIP and Paleo-friendly, meaning I can enjoy them without worrying about hidden sugars or inflammatory ingredients. No guilt, just pure enjoyment!
The recipe itself is surprisingly straightforward. I've made countless variations of muffins over the years, but this one holds a special place in my heart. The subtle sweetness of honey perfectly complements the tartness of the lemons, while the blueberries add a delightful burst of juicy sweetness. The texture is light and fluffy, thanks to the carefully balanced combination of coconut flour and arrowroot flour. The addition of coconut oil ensures the muffins remain moist and tender, even after a few days in the fridge. And honestly, the subtle hint of vanilla just ties everything together beautifully.
I often find myself making a double batch on the weekends, keeping half in the fridge for grab-and-go breakfasts during the hectic week and the other half in the freezer for those days when I need a little extra sweetness and comfort. They’re surprisingly versatile – equally delicious on their own, paired with a dollop of coconut whipped cream, or even slightly warmed and served alongside a cup of herbal tea. I’ve even been known to crumble them over my yogurt in the morning for added flavor and texture. The possibilities are endless!
Making these muffins has become a cherished ritual for me, a small act of self-care amidst the chaos of daily life. The aroma of baking lemon and blueberries fills the kitchen, instantly calming my senses and creating a comforting atmosphere. It's a simple pleasure that brings a sense of peace and accomplishment, reminding me that even amidst the hustle and bustle, there's always time for a little bit of deliciousness. And let's be honest, who doesn't need a little more deliciousness in their lives?
So, if you're looking for a healthy, delicious, and easy-to-make treat that's both satisfying and versatile, look no further. These lemon blueberry muffins are a must-try. They’re a testament to the fact that healthy baking doesn’t have to compromise on flavor or enjoyment. Get ready to experience a burst of sunshine in every bite!
Beyond the Recipe: I've experimented with different variations of this recipe, and here are a few ideas to customize them to your liking:
- Spice it up: Add a dash of cinnamon or nutmeg for a warm, comforting twist.
- Zest it up: Use other citrus fruits like lime or orange for a unique flavor profile.
- Berrylicious: Substitute raspberries or blackberries for the blueberries.
- Nutty additions: Incorporate chopped nuts like pecans or walnuts for added crunch and protein.
- Chocolate surprise: Fold in some dark chocolate chips for an indulgent treat.
No matter how you decide to customize them, these lemon blueberry muffins are guaranteed to be a crowd-pleaser. Happy baking!
