Paleo Lemon Blueberry Muffins (GF/Paleo)
Today was the first day I let my son Theo help me in the kitchen. He’s one and a half. That’s why these muffins took me an hour to make and another hour to clean up. Ha! But honestly, it was so worth every minute. He was so proud of himself when they were done and watching his excitement when he served them to the family for breakfast was priceless.
He ate 2. My daughter ate 3. My husband ate 4. I’d say they were a hit!
Do you let your kids help in the kitchen? I find when they do, they get more excited about eating healthy food and it’s a great opportunity to teach them about the benefits of each ingredient not only for the recipe but for their health. My husband’s favorite muffin is lemon blueberry which is why we recreated these just for him.
What’s your favorite flavor of muffin?
Let me know in the comments below!
Quick question: Do you use essential oils while cooking? I definitely do, especially lemon and lime. In this recipe I actually used lemon essential oil because it gives a strong lemon flavor without all the liquid. If you want to try it, just make sure you are using therapeutic grade essential oils that are safe for injection (many are full of synthetic chemicals and are not!!) I personally use and recommend DoTerra essential oils which you can purchase here. If you are not interested in this, don’t worry! I have substitutions listed in the recipe on how to use regular lemon instead.
Paleo Lemon Blueberry Muffins
- 4 eggs
- 1/4 cup nut milk I used almond
- 1 tbs lemon juice alternatively use 6 drops DoTerra lemon essential oil
- 1 lemon, use all zest omit if using essential oil
- 1/2 cup coconut sugar
- 1 tsp vanilla extract or vanilla bean paste
- 3 tbs grass fed butter, melted
- 1 1/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tbs baking soda
- 1/4 tsp salt
- 1 cup blueberries fresh better but can use frozen, will increase cooking time
Sugar Crumble Topping
- 1/4 cup almond flour
- 1 tbs grass fed butter, cold
- 1/4 cup coconut sugar
- 1 tsp Ceylon cinnamon
- Mix dry and wet ingredients in separate bowls.
- Add wet to dry and mix together. Stir in blueberries gently once mixed well.
- Pour in cupcake lined baking tray 2/3 full.
- Mix topping ingredients by cutting with a fork and knife until crumbs start to form.
- Top each muffin with a tsp or 2 of crumb mixture.
- Bake at 375 degrees for 15-20 minutes or until a toothpick inserted into the center comes out clean.