Lemon Blueberry Muffins (AIP, Paleo)
Ingredients
- 1/2 cup coconut milk
- 5 tbsp honey
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
- 3 Tbsp coconut oil
melted
- 1 tsp alcohol free vanilla extract
- 2/3 cup coconut flour
- 1/4 cup arrowroot four
- 1 tsp baking soda
- 1/8 tsp salt
- 1/4 cup water
for gelatin egg
- 1 Tbsp gelatin
red can
- 3/4 cup fresh blueberries
Directions
- 1
Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
- 2
In a large bowl combine the coconut milk, honey, lemon juice & zest, coconut oil, and vanilla. Whisk until smooth.
- 3
In a medium sized bowl combine the flours, baking soda and salt together. Stir.
- 4
Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
- 5
Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
- 6
Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
- 7
Gently fold in the blueberries. Spoon the batter into the muffin cups filling them 3/4 of the way full.
- 8
Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
- 9
Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
- 10
Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
Lemon Blueberry Muffins (AIP, Paleo)
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Ratings & Reviews
Based on 16 ratings
Rating Breakdown
About this Recipe
Searching for a wholesome, delicious muffin that perfectly aligns with your AIP or Paleo diet? These Lemon Blueberry Muffins deliver a burst of sunshine and sweetness, proving healthy treats can be utterly satisfying.
This recipe ingeniously combines simple, compliant ingredients like coconut flour, arrowroot, and gelatin to create a light, tender crumb without gluten, grains, dairy, or eggs. The vibrant pairing of fresh lemon and juicy blueberries makes every bite feel like a special indulgence while adhering to specific dietary needs.
You can anticipate a beautifully textured muffin that's moist, yet holds together wonderfully. Each bite offers a delightful balance of bright, tangy lemon zest and the natural sweetness of plump blueberries, complemented by the subtle richness of coconut milk and honey. It's a comforting bake that doesn't compromise on flavor or your dietary needs, offering a truly guilt-free pleasure.
Customization & Serving
While fresh blueberries are ideal for their texture, you could experiment with other AIP-friendly fruits like raspberries for a different flavor profile. For an extra citrusy kick, you might add a touch more lemon zest, or for a slightly less sweet profile, you could gently reduce the amount of honey, though this may alter the final texture slightly.
These delightful muffins are perfect for a light breakfast, a satisfying snack, or as a welcome addition to any brunch spread. Enjoy them warm with your favorite compliant beverage for a truly comforting experience.