Blueberry - Lemon Muffins

Diets

Vegetarian
Gluten free
Paleo

Ingredients

Produce
- 1/2 cup Blueberries, fresh
- 1/4 tsp Lemon, zest

Refrigerated
- 2 Eggs

Condiments
- 1 tsp Lemon juice, fresh
- 1/4 cup Maple syrup, grade B

Baking & Spices
- 1 1/2 cup Almond flour
- 1/2 tsp Baking powder
- 1/2 tsp Sea salt
- 1 tsp Vanilla extract

Oils & Vinegars
- 1/2 cup Coconut oil

Found on paleo8020.com

Description

My Son and I planted a blueberry bush this year in our garden. The birds got to eat most of the berries but we enjoyed what we could get this year. While we didn’t have enough to bake these muffins, my hope is that we will eventually have so many I will be freezing them for blueberry muffins all year long! Blueberries are great for digestive health and they can even keep us looking younger! I’m all for looking and feeling younger- who’s with me? Blueberries are really good for our health and I love the blueberry - lemon combo. Hope you get a chance to make these muffins with your family.

Always looking for alternatives to eating eggs for breakfast! Now that I am pregnant with baby number two, I am trying to stock up on easy recipes for on the go, busy mornings. During the winter months, I crave a warm bowl of oatmeal. I created these Not “Oatmeal” Breakfast Cookies for my busy mornings.

Ingredients

• 2 Eggs
• 1/2 C. Coconut Oil, melted
• 1/4 C. Grade B Maple Syrup
• 1 tsp. Vanilla Extract
• 1 tsp. Fresh Lemon Juice
• 1/4 tsp. Lemon Zest
• 1 1/2 C. Almond Flour
• 1/2 tsp. Sea Salt
• 1/2 tsp. Baking Powder
• 1/2 C. Fresh Blueberries
1/2 C. Almonds
1/2 C. Walnuts
1 Tbsp. Flaxseed Meal
10 Pitted, Medjool Dates
1/4C. Honey
1/4C. Almond Milk
1/2C. Unsweetened Coconut Shreds
1/4 tsp. Sea Salt
1/4 tsp. Cinnamon
1 Egg
1/2C. Raisins

Directions

Preheat oven to 350 degrees Place liners in a muffin tin (I use Silicon liners) Add all of the dry ingredients in a large bowl, mix until well combined. Add all of the wet ingredients and lemon zest, mix well Gently fold in fresh blueberries to the mixture Fill each muffin tin 3/4 of the way up Bake for 20-25 minutes, until muffins are golden on top Let them cool on a cooling rack for 5 minutes
Place Flaxseed Meal in a small bowl and add 2 Tbsp. Water, set aside for 2-3 minutes. In a food chopper, Chop Walnuts and Almonds. Set Nuts aside in separate bowl Chop Dates, Milk, Flax, Salt, Cinnamon, Coconut Shreds and Honey until creamy Pour Date mixture into the Nut mixture, stir until well blended. Add 1 Egg to the nut mixture and mix well. Add Raisins and stir carefully. Spoon batter onto Silpat/ parchment paper lined tray Bake at 350 degrees for 15 min. Place onto cooling rack to let them firm up.

Cook Time: 15 min
TotalTime: 20 min