These Paleo Blueberry Lemon Poppy Seed Muffins are made with almond flour, honey, and fresh blueberries. They're light and lemony! Perfect for breakfast or brunch.
2cups (200gm) almond flour,finely ground and sifted
½teaspoonbaking powder
zestof one lemon
⅛teaspoonsea salt
2tablespoonspoppy seeds
3largeeggs,at room temperature
¼cupliquid honey
1tablespoonlemon juice,freshly squeezed
2tablespoonsmelted butter or coconut oil
1cupblueberries, fresh or thawed
Instructions
Heat oven to 325°F and line 8 muffin tins with parchment paper liners.
Measure or weigh almond flour and place in a large mixing bowl. Use the scoop and level method. Spoon the flour into a measuring cup, then level it with a knife.
Add baking powder, lemon zest, sea salt and poppy seeds.
In a medium bowl, whisk eggs, add honey, lemon juice, and melted butter or coconut oil.
Add wet ingredients to dry ingredients and very gently stir in blueberries.
Fill muffin cups ¾ full. Bake for 22-25 minutes. Let cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Store at room temperature for 2 to 3 days. For longer storage, refrigerate in an airtight container or wrap individually and freeze.