Paleo Blueberry Muffins

Instructions

1. Step 1

   Heat the oven to 175°C. Line all 12 wells of the muffin tin.

   Cookware: muffin tin, oven, Paper muffin liners

2. Step 2

   Whisk the almond flour, coconut flour, baking soda, and salt until evenly combined.

   Ingredients used: 240.0 gr Almond Flour, 5.0 gr Baking Soda, 28.0 gr Coconut Flour, 3.0 gr Salt

   Cookware: Large Mixing Bowl, whisk

3. Step 3

   In a separate bowl, whisk the eggs, maple syrup, coconut oil, vanilla extract, and lemon juice until smooth.

   Ingredients used: 60.0 ml Coconut Oil, 4.0 piece Egg, 15.0 ml Lemon Juice, 80.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and fold just until no dry patches remain.

   Cookware: Large Mixing Bowl, spatula

5. Step 5

   Gently fold the blueberries into the batter.

   Ingredients used: 150.0 gr Blueberry

   Cookware: Large Mixing Bowl, spatula

6. Step 6

   Divide the batter evenly among the 12 lined muffin wells.

   Cookware: muffin tin

7. Step 7

   Bake at 175°C until the tops spring back lightly and the centers reach at least 74°C, 22 to 25 minutes.

   Timer: 23 min (fixed)

   Cookware: muffin tin, oven

8. Step 8

   Cool the muffins in the tin for 10 minutes, then transfer them to a rack and let them cool for at least 15 minutes before serving.

   Timer: 25 min (fixed)

   Cookware: cooling rack, muffin tin