Recipes posted a year ago:
There is a wonderful new book being released tomorrow called “Practical Paleo” by Diane Sanfilippo. I was lucky enough to get a copy of this book pre-release date. Not only does Diane offer some delicious recipes that are super easy, she also explains the concept behind the Paleo lifestyle. But beyond this, she lets you in on the USDA guidelines for food and why they are unfounded. She explains how your body is like a bank of sorts and you need to make good deposits in order to get some meaningful withdrawals. Putting food into your body such as grains and artificial sugars are not giving your body any sort of nutrients it needs in order for you to get what you want out of it. Makes complete sense, right?
She explains how to heal the gut. I also love the fact that she mentions this is not a “one-size fits all” lifestyle. People have allergies or certain foods they need to avoid and this she also addresses. Whether your goal is fat loss, blood sugar regulation, thyroid health, or if you have MS, fibromyalgia, chronic fatigue syndrome, autoimmune condition(s), or neurological issues, she offers a lifestyle plan for you. Are you following a nightshade-free diet or FODMAPS? (more on this later); this is covered also.
I am very impressed with the layout of this book and the concise, simple format. Very easy to read and follow. I have read a lot of books, articles, and blogs on paleo/primal and I love how she touched on some new things that I didn’t know.
This is one of the recipes from her book. There is another recipe from her book I also want to try, so stay tuned!
Gather Up:
- 6 eggs*
- 1/2 cup butter or coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 cup grade B maple syrup (I used 100% pure maple syrup)
- 1 lemon, juice and zest
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 cup fresh blueberries
*to use less eggs, another option is to use 3 eggs and 1 1/4 cups almond flour, and eliminate coconut flour
Preheat oven to 350 degrees. Whisk together the eggs, butter* or oil, vanilla, maple syrup, and lemon juice/zest. *I used pastured butter for my recipe.
Sift in the coconut flour, salt, and soda. Once incorporated, fold in the blueberries.
Line a muffin tin with muffin papers and fill each about 1/4 to 1/2 full (makes 12).
Bake for approximately 35 minutes. Mine took a little less, so just keep an eye on them. When a toothpick inserted comes out clean, they are done.
- 6 eggs*
- 1/2 cup butter or coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 cup grade B maple syrup
- 1 lemon, juice and zest
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 cup fresh blueberries
- *to use less eggs, another option is to use 3 eggs and 1 1/4 cups almond flour, and eliminate coconut flour
- Preheat oven to 350 degrees.
- Whisk together the eggs, butter or oil, vanilla, maple syrup, and lemon juice/zest.
- Sift in the coconut flour, salt, and soda. Once incorporated, fold in the blueberries.
- Line a muffin tin with muffin papers and fill each about 1/4 to 1/2 full (makes 12).
- Bake for approximately 35 minutes. When a toothpick inserted comes out clean, they are done.
Purely Primal 
Looks wonderful… I hope it tastes that good too.
Not sure if you have tried any other recipes on our site, but everything we post tastes good. 🙂
I made these in an 8″ x 8″ pan and it was just as tasty that way. The thing to remember is that the texture will be different from using wheat flour.
I will be keeping this recipe where I can make it again, and again, and again! The flavor is wonderful!
Update~ My sister, 20 year old nephew and 13 year old niece LOVED these and they are conventional eaters. There is nothing left!!
that is good news Kellie!!
I just tried this recipe, but using rice flour as that is all that I had. Not sure if that was the problem, but things didn’t work out at all. The entire mixture was just liquid and had no consistency at all. I pured the liquid into a muffin tin which was lined with paper cups, and proceeded to bake them. Once done I took them out of the muffin tins and the coconut oil was swimming at the bottoms of each tin cup. I let them cool, and then went to try one and couldn’t get it out of the paper cup. Let me know your comments. I was really hoping this would work as it seemed like such a good recipe.
I’m sorry that your recipe did not turn out correctly. Remember that not all flour is created equally. We do not cook with rice flour, so I am not familiar as to what equivalent should have been used, but I know that using the same amount straight across would not have added enough “stickiness” or “thickness” to the dough in this case. Coconut flour is pretty dense and offers a lot to the consistency of the dough. If you give it a try next time, use the coconut flour and let us know what you think!
I did not read the recipe correctly and used almond flour instead of coconut. No bueno! LOL. The batter was very runny and I had to bake it 50-55 minutes. The ‘muffins’ came out more like a flan. Taste was good… Texture was not! I will try it again using the coconut flour.
I made half the recipe and it worked just fine. I will make the whole recipe on the weekend. Thanks!
I followed the recipe exactly using butter and the 6 eggs. This is the best grain free “bread/muffin” recipe I have tried so far. I am so happy!! Thank you!!
Trying right now, they are in the oven!
Excellent! Great flavor. Love the lemon blueberry combo. Very eggy though. This morning I am trying the alternative with the almond flour, just to see if they turn out a little more muffiny and less soufle-like.
Can you substitute raw honey for the maple syrup?
You can use honey instead. Thanks for asking!
I tried these today and will definitely be making them again! I used more blueberries than what the recipe called for because we love them and I think I used too many! Will cut back on them next time!! Do you have a brownie recipe?! hehe 🙂
I made these muffins according to the directions, however, I used honey instead of maple syrup since I was out of that. I also had flax seed meal which according to the package I can use to substitute for eggs as well. So, I used the amount of flax seed & water for 3 eggs, and actually put in 3 eggs. My batter became very thick once I added the coconut flour. I suppose I panicked a bit, and added extra lemon juice and another egg, hoping to make it a bit more a runnier consistency-didn’t help much. I’m not sure if it was my bright idea to use the flax seed or what, but my muffins turned out kind of soggy on the inside. I also used my frozen wild blueberries because the last time I tried thawing them and using them in a muffin recipe, all was purple…I seem to be failing at primal goodie baking….help!
I am not convinced on the flaxseed and water mix to sub as eggs. I have tried it before and I feel it can work if you only need to sub out one egg, but with any more than that it just doesn’t bind the same way. In order to use less eggs for this recipe, the best bet is to add in some almond flour and reduce the coconut flour. I would also only use fresh berries as they are not mushy as those previously frozen and then thawed. Give it another go! Hopefully they turn out better. Thanks for the comment!
When subbing the almond flour, the butter or oil should be reduced, as well. The almond flour is not as absorbent and the resulting product is a bit greasy.
Yes, thanks Kerri. It is true, that can happen. Just experiment. Sometimes the oven settings or different ovens can also have an effect.
The flavor of these muffins was spot on! The only problem is the bottoms were really soggy. Any suggestions to correct this?
Hi Adrianne,
There could be a couple of things that could fix this. One would be maybe cook them a little longer or at a higher temperature for less time. Another would be to add a bit more coconut flour or reduce the recipe by one egg. Let us know what works for you!
I reduced the recipe by two eggs because mine came out really soggy despite leaving them in the oven over 15 minutes longer than suggested (although I was pulling them in and out a few times). My toothpick came out clean every time but when I bit into them it was all mush. Not sure why this happened, but I have been doing it with all her muffin recipes in the book.
I am not sure either. Sometimes I will make one of my own recipes and even though I seem to follow directions exactly it may not come out the same as the first time. All I can say is try different things to see what happens, just make sure to keep track of what you have changed!
Made these Blueberry Lemon Muffins yesterday. They were super tasty and enjoyed by myself and son. Placed them in a Tupperware container and put them in the refrigerator overnight. Reheated in my toaster oven at 300 degrees Fahrenheit for 10 mins. They were so delicious! They remind me of blueberry pancakes. These muffins will definitely be on my weekly rotation. Thanks so much for posting this recipe.
Just made these and wanted to let those that didn’t have coconut flour know how mine turned out. I used four eggs, 2/3 cup butter and about 1.5 cups gf flour mix (tapioca stach, defatted soy flour and rice flour), I also added ground flax and a tad more berries.
They turned out beautifully! And have a spongy texture, almost doubled in height. I’m really enjoying that these aren’t insanely sweet but are just sweet enough and lemony enough for a nice brunch or afternoon tea.
Enjoy:)
i followed the recipe with the coconut oil melted, the next time I will use butter, they were too greasy with the coconut oil and the taste was a little over powering, i am hoping the butter will work better next time, also i think i used too many blueberries and they sunk to the bottom
Hopefully you have better luck next time. Let us know. Thanks for the support to our blog. It is appreciated very much!