The classic blueberry muffin made healthier with whole food ingredients and no refined sugar. Super fluffy and loaded with blueberries these are perfect for breakfast and brunch!
Preheat the oven to 350ºF and line a muffin pan with muffin cup liners.
In a medium sized bowl, mix together the almond flour, tapioca starch, cinnamon, sea salt, baking powder, baking soda, and lemon zest. Stir in the blueberries just until combined.
Add the maple syrup, eggs, ghee, almond extract, and vanilla extract and mix gently until smooth.
Portion the batter out into the 12 muffin cup liners, and bake for 18-20 minutes, or until just puffed in the center, and a toothpick inserted in the middle comes out clean without any batter.
Cool the muffins on a cooling rack in the pan for 5-10 minutes. Then remove the muffins from the pan, and set them on the rack to continue cooling.
Make the glaze by melting the coconut butter in a small saucepan over very low heat. When the coconut butter is just melted, whisk in the lemon juice, and maple syrup to taste.
Drizzle the glaze over the muffins and serve. The glaze never fully sets up like a powdered sugar glaze does.
Freeze any leftover muffins, and reheat in the oven at a low temperature, 200ºF for about 20 minutes to defrost. If the muffins defrost first on the counter, it will only take around 10 minutes to heat them.
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Notes
Baking powder can have all sorts of additives and isn't always gluten-free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.I recommend using a microplane grater for lemon zest because it creates a nice, fine zest without any big chewy pieces in your muffins.If the glaze separates in the pan, appears clumpy, or is too thick, simply whisk in a touch more maple syrup. Then whisking constantly add water 1 teaspoon at a time until it comes back together and is the right consistency.When I bake these muffins with frozen berries, it takes about 24 minutes. This is because frozen berries make the batter cold, and it always will take slightly longer than fresh berries to bake.