Paleo Blueberry Lemon Muffins

Ingredients

  • Muffins:
  • 3 egg, at room temperature
  • 1/2 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 1 lemon, zested
  • 1 teaspoon lemon extract
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cups almond meal
  • 1 cup fresh blueberries
  • Glaze:
  • 1/2 cup coconut butter, melted
  • 1/2 cup raw honey
  • Lemon, juiced

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

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Whisk eggs, coconut oil, coconut sugar, lemon zest, and lemon extract together in a bowl. Sift salt, baking soda, and baking powder together in a separate bowl; stir in almond meal using a rubber spatula. Mix egg mixture into almond meal mixture until batter is smooth; fold in blueberries. Scoop batter using an ice cream scooper into prepared muffin cups, filling 3/4-full.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool.

Mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.