Paleo Lemon Blueberry Muffins

• servings: 10 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

4 eggs, room temperature

1/4 cup honey

1 tsp vanilla

1/4 cup coconut oil, melted + cooled

2 Tbsp lemon juice

Zest of 1 lemon

1/4 cup arrowroot starch (can use corn starch if not paleo)

1/2 cup coconut flour

1/2 tsp baking soda

1/8 tsp salt

1 cup blueberries (coated in arrowroot starch so they don’t sink in batter)

Directions

Preheat oven to 350F and prepare muffin tin, I used silicone molds.

In a large bowl, whisk together eggs, honey, vanilla, coconut oil, lemon juice, and lemon zest.

In a small bowl, combine arrowroot powder, coconut flour, baking soda, and salt

Whisk dry into wet. Do not over-mix.

Fold in blueberries and scoop into liners.

Bake for 24-26 minutes or until toothpick comes out clean.

Notes

Recipe only made 8 muffins

Nutrition

• Serving Size: 1 muffin
• Calories: 149
• Total Fat: 8 g
• Saturated Fat: 5.5 g
• Trans Fat: 0 g
• Cholesterol: 74.4 mg
• Sodium: 125.1 mg
• Total Carbohydrate: 16.1 g
• Dietary Fiber: 2.6 g
• Total Sugars: 9.9 g
• Protein: 3.9 g