Paleo and Gluten-Free Blueberry Muffins

Ingredients

1 ½ cups fresh blueberries
2 cups fine ground almond flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted and cooled
1/4 cup pure maple syrup
3 large eggs
1 tbsp gluten-free vanilla extract
1 tbsp lemon zest

Preheat oven to 180°C. Line a muffin pan with 6 paper liners; set aside.

In a large mixing bowl, whisk almond flour, salt, and baking soda.

Add oil, maple syrup, eggs, vanilla extract, and lemon zest and mix until well combined.

Fold in blueberries.

Spoon batter evenly into your muffin liners.

Bake for 18-20 minutes or until the centre is set.

Let cool for 5-10 minutes before serving.

Ingredients

1 ½ cups of fresh blueberries

2 cups of fine ground almond flour

¼ tsp of salt

½ tsp of baking soda

¼ cup of coconut oil, melted and cooled

¼ cup of pure maple syrup

3 large eggs

1 tbsp gluten-free vanilla extract

1 tbsp of lemon zest

Directions

Preheat oven to 180°C. Line a muffin pan with 6 paper liners; set aside.

In a large mixing bowl, whisk almond flour, salt, and baking soda.

Add oil, maple syrup, eggs, vanilla extract, and lemon zest and mix until well combined.

Fold in blueberries.

Spoon batter evenly into your muffin liners.

Bake for 18-20 minutes or until the centre is set.

Let cool for 5-10 minutes before serving.

Paleo and Gluten-Free Blueberry Muffins

Ingredients Directions

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