Paleo Lemon Blueberry Muffins

These Paleo Lemon Blueberry Muffins are a moist and flavorful, healthier blueberry muffin made without refined sugar or butter.  The lemon zest adds a depth of flavor and brings a lovely brightness to these healthy blueberry muffins- no one will ever be able to tell that these delicious muffins are better for you than the traditional version!

Recipe courtesy of Kim Lee from Kim’s Cravings.

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Servings 10muffins
Prep Time 10minutes
Cook Time 20minutes
Submitted By Kim Lee
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 10muffins
Prep Time 10minutes
Cook Time 20minutes
Submitted By Kim Lee
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Muffins
  1. Preheat the oven to 350° F and move the oven rack to the mid/lower position. Spray a muffin tin with cooking spray.
  2. In a medium bowl, mix together the flour, salt, baking powder, baking soda and poppy seeds. Transfer 1 tablespoon of flour mixture into a small bowl and toss in blueberries to coat. Set blueberries aside.
  3. In a large bowl, beat the eggs and add almond milk, vanilla, lemon juice, lemon zest and maple syrup.
  4. Stir the dry ingredients into the wet ingredients and mix until well combined. Gradually, fold the flour coated blueberries into the muffin batter.
  5. Using a large ice cream scoop or a spoon fill each muffin tin about ¾ of the way up. Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the tins completely and enjoy!
For the Glaze
  1. Stir together all glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once muffins have cooled, drizzle glaze over tops of muffins, letting it drip down the sides.
Recipe Notes

Almond Flour can be used to replace Paleo Baking Flour if preferred.

Products Used in this Recipe
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