If you love blueberries, these are the treat for you—they’re packed with a fresh burst of the blue gems!
PREP TIME
15 minutes
COOKING TIME
35-40 minutes
YIELD
12 muffins
6 eggs
1/2 cup butter or coconut oil, melted
1 teaspoon pure vanilla extract
1/4 cup grade B maple syrup
1 lemon, juice and zest
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup fresh blueberries
CHANGE IT UP
For standard blueberry muffins, leave out the lemon juice & zest.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 350°F.
Whisk the eggs, butter or coconut oil, pure vanilla extract, maple syrup, lemon juice, and lemon zest together in a large mixing bowl. Sift in the coconut flour, sea salt, and baking soda, and stir until well combined. Gently fold in the blueberries.
In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining), and bake for 35-40 minutes.
