These muffins have been on repeat in my kitchen all summer long, fuelling our family adventures and serving as quick, on-the-go breakfasts for my kids. As we move into our full Fall schedule with work, school, and activities, they will continue to provide wholesome nourishment that is nut-free and school safe!
Blueberries and lemon are a match mad in heaven, of course, and there are still lots of fresh local blueberries around, but this recipe will also work with raspberries, cranberries (fresh, frozen, or dried), or cherries (fresh, frozen, or dried).
Note that the 6 eggs and only 1/2 cup of coconut flour are not typos! Coconut flour is highly absorbent and full of fiber. With all the eggs, I love how these muffins are a bit heartier than the average sweet muffin.
Lemon Blueberry Muffins (gluten-free, grain-free, dairy-free, nut-free)
Makes approximately 12 muffins
Ingredients:
1/2 cup coconut flour
1/3 cup pure maple syrup
6 eggs
1/3 cup coconut oil, melted in the pre-heating oven
1 lemon, zested and juiced (approx. 1/4 cup juice)
1/4 tsp unrefined salt
1 cup blueberries (fresh or frozen)
Note: the recipe works best if the eggs & lemon juice are room temperature. If they’re cold, place the lemon & eggs in a bowl of very warm water for 10 mins.
Directions:
Preheat oven to 350ºF (177ºC) and line a muffin tray with silicone liners greased with coconut oil. Or use paper liners.
In a large mixing bowl, whisk the eggs, maple syrup, coconut oil, lemon juice, lemon zest, and salt.
Add in the coconut flour and mix until well combined. Fold in the blueberries.
Use a ¼ measuring cup to ladle the batter into the muffin tray - measure a little less than ¼ cup for each muffin. Place in oven and bake for 35 minutes.
Remove from oven and let cool. Enjoy!
Store in the fridge.
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