LEMON BLUEBERRY MUFFINS

~ serves 10; Paleo, gluten-free, dairy-free

- 4 large eggs, room temperature (to prevent the coconut oil or butter from hardening again)

- ¼ cup melted coconut oil, ghee or grass-fed butter

- ½ cup unsweetened applesauce

- ¼ cup almond or coconut milk (if you are using fresh lemon juice only add 2 TBSPs milk)

- 2 teaspoons pure lemon extract or ¼ cup fresh lemon juice

- ¼ cup honey

- ¼ teaspoon sea salt

- ½ cup coconut flour

- ½ cup almond flour

- ¼ cup tapioca or arrowroot flour

- ½ teaspoon baking soda

- 1 cup fresh or frozen blueberries

For EXTRA PROTEIN & more balanced macros:

- simply increase the almond milk to ½ cup

- and add 3 servings of plain or vanilla protein powder of choice with the dry ingredients

     Preheat the oven to 350 degrees F. Beat the first six ingredients together in a mixing bowl or stand mixer. Next add the salt, flours, and baking soda (add the optional mix-ins if you wish). Fold the blueberries in last, being careful not to over-mix.

     Grease a muffin pan with spray, ghee, or coconut oil. Alternatively, I recommend using parchment paper liners. Using an ice cream or cookie scoop add roughly ¼ cup + 2 TBSPs into each muffin tin. Bake for 16-18 minutes or until a toothpick comes out clean. Cool on a baking rack prior to storing in a container. I recommend keeping these in the fridge if you don’t plan to eat them all in 3-4 days, as they will stay more fresh at a cooler temperature.