Blueberry muffins (Paleo & gluten -free)

I love the smell of a bakery. Especially when it's lemon blueberry muffins in the oven! They fill the whole house with a warm scent of fresh blueberries. Fresh lemon juice and juicy blueberries are the perfect combination. In fact, in our house, another favorite delicacy, this healthy berry flower, also combines berries and pastries.

Blueberries: Nutrition Power Plant (and Children's favorite snack!)

Blueberry season is one of my favorite U-Pick fruit season. Children love to help (motivated perhaps the extra bonus get tasting during a few picks!).

By ending the blueberries just wash them with water diluted with lemon juice (check this message about washing fruit and vegetables). Put the berries on the counter on the plate to dry at room temperature and secure them to the freezer containers. These cant glasslock dishes are one of my favorites to freeze things. They are airtight and clear so you can easily see what's inside and stack beautifully.

And have you ever tried a snack in just frozen blueberries, directly from the freezer? It is a children's favorite here, especially on hot summer days.

The best part (besides the frozen blueberries are virtually a non-work snack): Blueberries are ridiculously healthy! Highly antioxidants, fiber C and K, potassium and many other vitamins and minerals, it is easy to see why blueberries deserve the name “Superfood”.

How to make lemongal muffins with coconut flour

Most of the muffins are full of processed granulated sugar, brown sugar, powder sugar (lots of sugar!) And general -purpose flour (gluten). Unlike a processed sugar option, these lemon -blueberries are full of healthy ingredients. Coconut flour, coconut milk and eggs make these muffins high in fiber and protein. It's a combination of yummy that keeps these little stomachs full (at least for a short time)

Add a touch of sweetness from the honey, citrus fruits due to the freshness of the lemon and the optional pecans for crunchy filling. Not only do they have a nice lemon taste, they have a lighter sorrow than some of the fertile recipes. And if you don't have blueberries on your hands, try raspberries or blackberries instead!

I also have an Apple cinnamon muffin recipe with coconut flour, which is delicious if you are more in the mood of autumn flavors.

One note about the coconut flour in this recipe: It is important to follow the instructions and let the dough rest for about 5 minutes. Coconut flour works like a sponge and absorb liquids and make the dough thicker. Make sure it gives it a few minutes to work! As coconut flour brands may vary slightly if the dough is still very thin after 5 minutes, then add more coconut flour a few teaspoons at a time.

Perfect for busy mornings

One of the best things about the muffin is that they are so portable. You can send them with the kids to the backyard or take them with you in a busy morning for breakfast.

You can never have enough lemon blueberry muffins at hand, so a double or triple recipe for easy freezing. Just remember to take a few freezers last night to thaw at the counter in time for breakfast.

Coconut flour lemon blueberry muffin recipe

Lemon-blue goodness with high protein and healthy fats from coconut flour and eggs.

• Heat the oven to 375 ° F.

• Whisk in a large bowl of eggs, melted butter, coconut milk, honey, vanilla and lemon juice until smooth.

• In a separate medium -sized bowl, combine coconut flour, baking powder, baking soda, cinnamon, salt and lemon zest.

• Gradually mix the dry ingredients only when combined. Avoid excessive mixing.

• Carefully fold the blueberries.

• Let the muffin dough sit for 5 minutes to allow coconut flour to absorb the liquid.

• Roughly cut the pecans (if used).

• Make the dough into ¼ cup -lubricated muffin cans or on a line of paper lining.

• Sprinkle with chopped pecan nuts on top (if you use).

• Bake for 25-30 minutes or until the tops are gold and the toothpick is set clean.

• Cool in the wire rack and enjoy!

• Keep the remains in airtight container and enjoy within a few days.

Nutrition

Coconut flour lemon blueberry muffin recipe

Amount per dose (1 muffin)

Calories 176
Fat 108 Calories 108

% Daily value*

Fat 12g18%

Saturated fat 6G38%

Trans fat 0.2 g

Polyunsaturated fat 1g

Polyunsaturated fat 4G

Cholesterol 92 mg31%

Sodium 220 mg10%

Potassium 116mg3%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 8 g9%

Protein 4g8%

Vitamin A 247iu5%

Vitamin C 2mg2%

Calcium 33 mg3%

Iron 1mg6%

* Percentage daily values ​​are based on 2000 calorie diets.

• Fat muffin -tine well with coconut oil or ghery or use natural cupcake liners to avoid sticking.
• If you use frozen berries, throw them 1-2 teaspoons of coconut flour before they can fold them into the dough. This helps to prevent them from sinking to the bottom and prevents them from bleeding too much in the muffins.

I use regular size muffin cans, but if you use Jumbo muffin cups, you need to add a few minutes. Mini muffins Reduce bakery time and check them in about 12 minutes.

Check out my post about the healthier protein -packed breakfast ideas for my posts.

Other healthy baking recipes

Looking for a healthier substitute for traditional bakery products? Here are some other better of you who are baked in good recipes like my child, such as:

Do you make cereal muffins? What are your tips and tricks? Please share below!