Blueberry Lemon Muffins: Practical Paleo

I haven't been able to blog about my cooking adventures in a really long time, but I finally made something so delicious and paired with enough time to rave about it that I had to take this chance while I had it!  Among needing to eat gluten-free because I was diagnosed with Celiac Disease (not Celiacs/Celiac’s) in Aug of 2010, the sous chef and I have also decided towards the beginning of this summer to embark on a Whole30 journey. 

Now, side note, if you decide that Whole30 is something you want to try, I highly encourage and, let’s face it, push you to read It Starts With Food.  No excuse; you should be able to read the tangible version or read on your mobile device (whatever that may be).

Anyway, as the two of us come off of this (second) Whole30, it’s part of the journey to begin adding certain foods back in to your diet to see how those foods affect you.  Because I strongly feel that I have certain specific foods that ail me beyond gluten, I’m taking this super slow and adding in one food item a day rather than a group of foods (i.e. grains).  Nevertheless, on the day that I made these delicious muffins, I was adding maple syrup back into my diet (I told you! Specific!).  Personally, I don’t think it matters if you are on a diet of any kind or not!!!  These muffins are amazing!!!  It certainly helps matters that they are gluten-free, grain-free, and paleo-friendly!

This recipe was made exactly as the recipe specifies from Practical Paleo.  Shameless Thank You to our friends Kevin and Melissa for getting this book for us!!!

Ingredients:

• 6 eggs
• 1/2 cup butter or coconut oil, melted (Krista Kooks used butter.)
• 1 tsp pure vanilla extract
• 1/4 cup grade B maple syrup (I used 100% pure maple syrup)
• 1 lemon, juice and zest
• 1/2 cup coconut flour
• 1/2 tsp sea salt
• 1/4 tsp baking soda
• 1 cup fresh blueberries (Krista Kooks used frozen, and thawed them slightly under cold running water before adding them to the batter.)

Directions:

Preheat oven to 350 degrees.

Whisk together the eggs, butter or coconut oil (remember, this should be melted), pure vanilla extract, maple syrup, and lemon juice, and lemon zest together in a large mixing bowl.  It works well to use a stand mixer fitted with your whisk attachment.  Sift in the coconut flour, sea salt, and baking soda and stir until well combined. Gently fold in the blueberries.

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining), and bake for approximately 35-40 minutes. Krista Kooks used a silicone muffin pan which was lightly greased.