Oh boy, these muffins are a dream. Not only are they bright and delicious, by using a base of almond and coconut flour, these delicious muffins stay together well and pack a nutritious lower in carbs punch to them. I am currently loving baking with almond and coconut flours as a way of baking gluten free without using a bunch of substitute refined flours. The natural sweetness of coconut flour allows you to use less sugar and the subtle taste of almond and coconut work perfectly for a breakfast muffin. Adding blackberries and lemon zest, these truly taste like summer (or since I used frozen blackberries, they could easily be made in the fall, or winter, or spring… whenever you are reading this really!). These babies are sweetened with maple syrup could easily be made vegan with the substitution of a flax egg. And by omitting the lemon drizzle, these are also paleo friendly!
You could use blueberries or substitute any other berry you desire in here. If you haven’t done blackberries though, give it a try! The larger berries, deliver a big juicy punch every few bites.
Recipe for Gluten Free Paleo Blackberry Lemon Muffins
Makes 10 (ish) Muffins
Ingredients
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- zest of one lemon
- 1/4 cup lemon juice divided (2 Tbsp to batter, 2 Tbsp to glaze- omit for paleo option)
- 1 cup blackberries (frozen or fresh)
- 1/4 cup powdered sugar- omit for paleo option
Directions
- Preheat oven to 350 degrees F and prepare a muffin tin with liners
- In a large bowl beat the eggs and add the rest of the wet ingredients: maple syrup, melted coconut oil, vanilla lemon zest, and 2 Tbsp of lemon juice
- Stir together dry ingredients: almond flour, coconut flour, and baking soda
- Stir dry ingredients into wet, mixing until just combined
- Fold in blackberries to evenly distribute
- Pour batter into lined muffin tin, about 3/4 of the way full
- Bake 25 minutes- until a toothpick inserted comes out clean
- While muffins are baking, make your glaze by combining 2 Tbsp lemon juice with 1/2 c confectioners sugar
- Allow muffins to cool completely before drizzling glaze over top
Lemon Eyes 