UPDATE: This recipe has been revised! I’ve experimented and created one that I like more. Try this one instead! Paleo Blueberry Lemon Poppyseed Muffins.
Let me tell you about these Paleo Blueberry Lemon muffins.
They’re light and tender, but they hold together nicely. They’re just sweet enough. They have a gentle citrus tang from fresh lemons. They are not, however, your typical light and fluffy white flour, white sugar-sweetened muffin that you learned to make in HomeEc years ago.
Learning to let go of grains in my diet has not been easy. There are times when a muffin seems, well . . . appropriate. Like for tomorrow morning’s coffee date with friends to plan our upcoming trip to Europe, for example. Coffee and muffins seemed like a logical thing to serve, right? While I’ve always shunned those cupcakes masquerading as muffins in fast-food chain coffee shops, I used to enjoy a good old bran muffin loaded with whole grains, seeds and dried fruit. I could whip up a batch of those in less than ten minutes, and there always seemed to be one available in the kitchen for a quick snack. Going grain-free has meant making significant dietary changes for me. Producing traditional-style baked goods without using wheat has been an exercise in frustration.
My attempts to recreate my favourite baked goods like muffins, quick breads, cookies and pastries using gluten-free flour blends has had mixed results. A few were winners, others, like this Peach Crumble, not so much. I’m slowly, and very reluctantly, coming to the conclusion that I should quit this nonsense and simply find other foods to nourish me. I found this muffin recipe in Practical Paleo, by Diane Sanfilippo, a cookbook I purchased as a Christmas gift (and have since absconded–it’s just that good!). I’ve adapted it only slightly from the original recipe.
These muffins are grain-free, however, and I really like them. As I was mixing the batter, I realized that everything I learned about “the muffin method” doesn’t apply to this recipe. Making a well in the center of the dry ingredients, pouring in the wet ingredients and mixing carefully until just combined–just like we all learned in our HomeEc kitchens–won’t work. This recipe requires that you whisk together the wet ingredients first, then add the dry and stir well to thoroughly combine.
Do these Paleo muffins rise like traditional muffins? No, but they’re not flat little pancakes. Can you easily peel off the paper muffin liner? Nope. No matter how carefully and slowly I tried, a portion of the muffin remained stuck to the liner. (That’s why you see those cute little muffin cups in the photo!) Will I make these blueberry muffins again? Yes, definitely, and I think I’ll try some different flavour combinations too, like cranberry-orange or rhubarb. So, if you’re wanting a good old muffin, but you’re seeking one without grains, dairy, or refined sugar, look no further. This one takes the cake.
- 6 eggs
- 1/2 cup melted butter or coconut oil
- 1 tsp pure vanilla extract
- 1/4 cup maple syrup
- zest and juice of 1 lemon
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 cup fresh or thawed blueberries
- Preheat oven to 350F.
- Whisk the eggs, butter or oil, vanilla, maple syrup, lemon juice and zest together in a large bowl.
- Sift the coconut flour, sea salt, and baking soda, add to the wet ingredients and stir until well combined. Carefully fold in the blueberries.
- Fill paper-lined muffin cups with 1/4 cup of batter. Bake for 35 to 40 min.
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