Paleo Blueberry Muffins

Ingredients

• 2 cups blanched almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut flour
• 1 cup honey
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/3 cup almond milk
• 1/4 cup refined coconut oil (melted)
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons lemon zest
• 1 cups fresh blueberries
• cane sugar (for topping, optional)

Steps

1. 1

   Preheat oven to 325º F and line a muffin tin with paper or parchment liners.

2. 2

   In a large bowl, whisk together all dry ingredients. In a medium bowl, whisk together all wet ingredients, except blueberries, until well combined. Fold wet ingredients into dry and stir until well combined. Fold in blueberries gently.

3. 3

   Portion the batter into prepared muffin tin, filling almost to the top of the liners.

4. 4

   Sprinkle with a generous amount of cane sugar for a topping then bake 25 minutes or until a toothpick inserted into the center comes out clean. Let cool 10 minutes in muffin tin then remove and let fully cool on a wire rack.