Paleo Lemon Blueberry Muffins

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Paleo Lemon Blueberry Muffins

These look amazing. So sunshiny and bright! I didn’t know Bob’s had Paleo Baking Flour, that’s awesome. Certainly makes baking paleo goodies that much easier.

Ingredients

• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon vanilla extract
• Juice and zest of 1 large lemon
• 1/4 cup Aunt Sue’s Raw & Unfiltered Honey
• 1 ½ cups Bob's Red Mill Paleo Flour*
• 1/8 teaspoon salt
• 2 teaspoons poppyseeds
• ½ cup blueberries, fresh or frozen + more to top muffins, if desired
• 2 eggs
• 1/2 cup unsweetened almond milk or other preferred milk

FOR OPTIONAL GLAZE:

• 2/3 cup confectioners’ sugar, sifted
• 1 1/2 tablespoons fresh lemon juice

Instructions

1. Frist, Preheat the oven to 350ºF and move the oven rack to the mid/lower position. Spray a muffin baking pan with non-stick cooking spray.
2. In a medium bowl, mix together the flour, salt, baking powder, baking soda and poppy seeds. 
3. Then Transfer 1 tablespoon of flour mixture into a small bowl and toss in blueberries to coat. Set aside. (This keeps blueberries from sinking to the bottom.)
4. In a large bowl, beat the eggs and add almond milk, vanilla, lemon juice, lemon zest and honey. 
5. Then Stir the dry ingredients into the wet ingredients and mix until well combined. Gently, fold the blueberries into the muffin batter.
6. Using a large ice cream scoop or a spoon fill each muffin cavity about ¾ full. 
7. Then Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean. 
8. Let cool in the baking pan for about 10 minutes and then remove to a wire cooling rack to cool completely.

FOR THE OPTIONAL GLAZE:

1. Whisk the confectioners' sugar and lemon juice together. Drizzle over muffins.
2. Enjoy It !

Recipes adapted from : paleorunningmomma.com