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Blueberry Lemon Muffins

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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.


Blueberry Lemon Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 6 eggs*
  • 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
  • *to use less eggs, another option is to use 3 eggs and 1¼ cups almond flour, and eliminate coconut flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the eggs, butter or oil, vanilla, maple syrup, and lemon juice/zest.
  3. Sift in the coconut flour, salt, and soda. Once incorporated, fold in the blueberries.
  4. Line a muffin tin with muffin papers and fill each about ¼ to ½ full (makes 12).
  5. Bake for approximately 35 minutes. When a toothpick inserted comes out clean, they are done.