Paleo Blueberry Lemon Muffins Recipe
Paleo blueberry and lemon muffins with a coconut lemon glaze are a hearty way to start the day, a grain-free way!
Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe.
I made these with butter instead of the coconut oil. I also added 1 teaspoon freshly grated nutmeg. The nutmeg, as well as the lemon flavor, was barely noticeable which was disappointing since I love both. I have found though, that when using almond or coconut flour, delicate flavors are often casualties and get lost. I did not use the drizzle, since I'm not a fan of coconut. I used a standard sized ice cream scoop and the recipe only yielded 9 muffins, filled as directed. If I were to make this recipe again, I'd still use butter and I'd try maybe doubling the lemon extract (and perhaps the nutmeg as well).
A perfect blueberry muffin made with sour cream and extra blueberries. Great served slightly warm.
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Sour cream, butter, and milk guarantee extra-tender lemon muffins, filled with sweet and juicy blueberries.
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