These paleo blueberry muffins with lemon zest are so healthy, moist, and delicious. Even better, you can make the batter ahead of time, and cook one up in the microwave, for a quick and easy breakfast or healthy treat!
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten Free, Mediterranean, MIND Diet, Paleo, Vegetarian
Combine almond flour, coconut flour, and salt in a medium mixing bowl. Stir well with a fork or whisk to combine ingredients.
Add eggs, maple syrup, lemon zest, and lemon juice to dry ingredients. Stir well to combine, then fold in blueberries.
Spoon batter into 5 silicone muffin cups, or into 5 paper muffin liners that have been placed into silicone cups. Meal Prep Tip: You may store unbaked muffins in an airtight container in the refrigerator for up to 3 days.
Bake each muffin individually in the microwave on high power. for ~ 1 minutes and 20 seconds. Note: This may get a little messy, as blueberries may "pop".
Allow to cool slightly before eating. If muffins are crumbly, enjoy them with a spoon or fork.
Ingredient Swaps, Serving Suggestions, & Other Tips!
Meal Prep Tip: You may store unbaked muffins in an airtight container in the refrigerator for up to 3 days & pop one in the microwave for a quick & easy "1-minute" breakfast!
Don't have blueberries? Try these muffins w/ raspberries, strawberries, or blackberries.
Add a side of Greek yogurt + additional fresh blueberries, for a light, but macro balanced and nourishing breakfast.
Craving a little something sweet in the afternoon? Treat yourself to a warm blueberry muffin + a cup of matcha tea!
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