A cake-like, grain free muffin with just a hint of lemon combined with bursts of blueberry flavor. Enjoy this happy treat for breakfast, snack or social gathering.
Gluten free, grain free, dairy free and paleo friendly.
A cake-like, grain free muffin with just a hint of lemon combined with bursts of blueberry flavor. Enjoy this happy treat for breakfast, snack or social gathering.
Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins
Preheat your oven to 350 degrees. Prepare a muffin tin with parchment paper liners. I prefer to use the Unbleached Large Baking Cups by If You Care.
2
In a separate bowl, whisk dry ingredients.
3
In a small bowl coat blueberries with 1 Tablespoon of dry ingredients mixture. Set aside.
4
Using a blender, beat the remaining ingredients. Stir in the dry ingredients until well blended.
5
Fold in blueberries. Pour into prepared muffin tin. Each liner should be filled 3/4 of the way.
6
Bake for 20 to 22 minutes. Your muffins are ready when a toothpick inserted into the center comes out clean!
7
Store in the refrigerator.
Glaze
I whipped up an easy Paleo friendly glaze for the top of my breakfast muffins. Here's the quick recipe:
2 Tablespoons Coconut Oil
1 Tablespoon + 1 teaspoon Organic Raw Honey
1 teaspoon Organic Vanilla Extract
1 and 1/2 teaspoon Arrowroot Powder mixed with 1 teaspoon water
Bring the coconut oil, honey and vanilla to a simmer over low to medium heat. Remove from heat and whisk in arrowroot mixture. Once glaze has thickened, pour over muffins.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryBreakfast, Snacks
