Paleo Blueberry Muffins
These blueberry paleo muffins are one of my favorite breakfasts. They fill the kitchen with the smell of blueberries, almonds, lemon and honey. There's nothing better than a warm homemade blueberry muffin and a cappuccino on a sunny morning.
|200 grams||fine almond flour about 2 cups|
|1/2 teaspoon||baking soda|
|1/8 teaspoon||fine sea salt|
|2 tablespoons||ghee or coconut oils, melted|
|1 tablespoon||lemon juice|
|1 teaspoon||organic vanilla extract|
|1 cup||fresh blueberries|
Preheat oven to 325 degrees and grease or line muffin tin.
Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
Using a large scoop, fill muffin cups 3/4 full.
Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
Note: Like most almond flour baked goods, these blueberry muffins are best eaten the day they are made. You can freeze any that are left over. Reheat the frozen muffins in the oven or toaster oven. Put them in a cold oven, and set it to 300 degrees. The muffins should be thawed and warmed through in 15-20 minutes.