These muffins can definitely be made in a big batch and eaten over multiple days not only for breakfast but as a great protein snack. I considered leaving out the lemon when I made them so they would just be blueberry muffins but I'm so glad I didn't. The lemon adds a little extra magic that I really enjoyed!
I made half the recipe, used frozen blueberries since I didn't have fresh ones and lined the muffin tin with parchment paper instead of using typical muffin cups, which worked great. That's been my biggest frustration with making paleo-type muffins in the past. I hated how much of the muffin stuck to the muffin paper and was wasted. I currently don't have the natural parchment muffin papers she mentions in the recipe but will definitely be picking some up!
Blueberry Lemon Muffins
Yields 12 muffins
½ cup butter or coconut oil, melted
1 tsp pure vanilla extract
¼ cup grade B maple syrup
1 lemon, juice and zest
½ cup coconut flour
½ tsp sea salt
¼ tsp baking soda
1 cup fresh blueberries
1. Preheat oven to 350 degrees.
2. Whisk together the eggs, butter or oil, vanilla, maple syrup, lemon juice & lemon zest in a large mixing bowl.
3. Sift in the coconut flour, sea salt, and baking soda and stir until well combined. Gently fold in the blueberries.
4. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (parchment muffin papers work best for lining).
5. Bake for approximately 35-40 minutes.