Lemon-Blueberry Muffins: Paleo, Gluten-Free, and Dairy-Free

These Lemon-Blueberry Muffins are a delicious and healthy treat, perfect for those watching their carbs and avoiding refined sugar. They are paleo, gluten-free, and dairy-free, making them suitable for various dietary preferences. Packed with antioxidants from blueberries, lemon, and olive oil, these muffins are both tasty and nutritious. Enjoy them with your morning coffee or as a delightful snack any time of the day.

Ingredients:

Dry Ingredients:

• 1½ cups almond flour

• ½ cup coconut flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

Wet Ingredients:

• 4 eggs

• ½ cup olive oil

• ¼ cup + 2 tablespoons (⅜ cup) maple syrup

• 2 teaspoons vanilla extract

• Zest of 1 lemon

• ¼ cup lemon juice

• ¼ cup water

Final Ingredient:

• Fresh organic blueberries (small 6 oz package)

Preparation Steps:

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare the Muffin Pan:

   • Line a 12-cup muffin pan with cupcake wrappers or grease the muffin cups with olive oil or a non-stick spray.

3. Mix Dry Ingredients:

   • In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure all ingredients are evenly distributed.

4. Mix Wet Ingredients:

   • In another large mixing bowl, whisk together the eggs, olive oil, maple syrup, vanilla extract, lemon zest, lemon juice, and water until well combined.

5. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing thoroughly until a smooth batter forms.

6. Add Blueberries:

   • Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

7. Fill the Muffin Pan:

   • Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full.

8. Bake:

   • Place the muffin pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Cool and Serve:

   • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Lemon-Blueberry Muffins warm or at room temperature.

Nutritional Benefits:

• Almond Flour: Rich in healthy fats, protein, and fiber, and low in carbs.

• Coconut Flour: High in fiber and provides a mild coconut flavor.

• Blueberries: Packed with antioxidants, vitamins, and minerals.

• Olive Oil: Contains healthy monounsaturated fats and antioxidants.

• Lemon: Provides vitamin C and enhances the flavor with a zesty kick.

These Lemon-Blueberry Muffins are a fantastic way to start your day or to enjoy as a wholesome snack. Their combination of almond and coconut flour ensures they are filling and nutritious, while the blueberries and lemon provide a burst of refreshing flavor. Happy baking!