Paleo Coconut Blueberry Muffins

While scanning through my Practical Paleo cookbook, Diane Sanfilippo’s lemon blueberry muffins immediately stood out to me. 

Cutting back on grains (or giving them up altogether) means no pit stops at Dunkin Donuts or the café on the way to work for a muffin, so I was excited to see some alternatives.  I’ve been eating eggs for breakfast for the past two weeks, so muffins seemed like the perfect change.  It’s not to say that these muffins are going to lead to weight loss or anything (there’s still eggs, oil, etc. in them), but they are made with real, whole ingredients, and that’s what I love.  No artificial junk here!

I followed that author’s recipe pretty closely, and I was really pleased with the results.  There’s also a recipe for pumpkin cranberry muffins, so those are my next endeavor!

Ingredients:

• 6 eggs
• 1/2 cup coconut oil
• 1 teaspoon vanilla
• 1/4 cup grade B maple syrup
• 1 lemon, juiced
• 1/2 cup coconut flour
• 1/4 teaspoon baking soda
• 1 cup fresh blueberries

Directions:

1. Whisk wet ingredients together
2. Add in dry ingredients and mix well
3. Fold in blueberries

The resulting muffins were much more moist than your typical muffins, and I can’t figure out if that’s just the way they are, or if the blueberries were extra juicy.  (The whole bottom of the muffins were blue in some cases!)  Either way, they are sweet and delicious and I loved them.  The author describes them as “lemon blueberry” muffins, but I found that the lemon flavor is not very strong at all.  This could be because I didn’t use lemon zest as originally called for, but I found that the coconut flavor was much more pronounced.  It’s funny because I used to absolutely hate all things coconut but it seems to be growing on me.  These definitely had that subtle coconut taste, and I still really liked them!