Coconut Flour Lemon Blueberry Muffins

Coconut Flour Lemon Blueberry Muffins

These muffins are a wonderful full protein breakfast and a great way to start the morning. Serve as is or with a fruit smoothie for added energy for your day.


4 eggs
1/3 cup honey
2 teaspoons lemon zest (1 medium lemon)
1 ½ teaspoon vanilla extract
2 teaspoons apple cider vinegar
2/3 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup blueberries (fresh or frozen)

  • Preheat oven to 350° F
  • Line 10 muffin cups with paper liners
  • Whisk eggs, honey, lemon zest, vanilla, and apple cider vinegar together in a large bowl
  • Add dry ingredients and mix well making sure to get rid of any lumps in batter
  • Fold in blueberries
  • Fill each muffin cup 2/3 full with batter
  • Bake muffins for 18-20 minutes or until a toothpick comes out clean and the tops start to brown
  • Remove muffins from oven and allow to cool in pan for 5 minutes
  • After 5 minutes remove muffins and transfer them to a wire rack to cool completely as they are best served when completely cooled down

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