Paleo Blueberry Muffin Recipe
These gluten-free blueberry muffins are a delicious way to start the day.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 9 muffins
- 200 grams fine almond flour about 2 cups
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 3 eggs
- 1/4 cup honey
- 2 tablespoons ghee or coconut oil, 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.
For dairy-free: use coconut oil instead of ghee
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