My initial comment about my paleo blueberry lemon muffins is OMG paleo muffins! These were so amazing that I immediately made a second batch. You have to try these today!
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
Whisk eggs, coconut oil, coconut sugar, lemon zest, and lemon extract together in a bowl. Sift salt, baking soda, and baking powder together in a separate bowl; stir in almond meal using a rubber spatula. Mix egg mixture into almond meal mixture until batter is smooth; fold in blueberries. Scoop batter using an ice cream scooper into prepared muffin cups, filling 3/4-full.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool.
Mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.
Per Serving: 279 calories; protein 8g; carbohydrates 25.1g; fat 18.4g; cholesterol 46.5mg; sodium 196.2mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.