Gluten and nut free Lemon and Blueberry Muffins (and a quick catch up!) [Paleo, Grain free]

Tart but sweet enough to make you reach for more. Don’t say I didn’t warn you – these are deeeeeeeelish and can be whipped up in no time 😉

Heeeeeellllloooooooo again!! I have been away for so long I almost forgot how to do this whole blogging thing — almost but you haven’t gotten rid of me just yet 😄 There has been a lot of change going on, from not only moving house, but also city and province. I’ve also moved away from being strictly Paleo to delving into IIFYM (If It Fits Your Macros) – or like I prefer to call it, just eating normally and consciously. I really much prefer the term ‘conscious eating’ because this is what it feels like – I’m relaxed about what I’m eating and when, but conscious of the quantity and quality of the food. I have no restrictions but yet I don’t want the junk (sometimes I do, let’s be real 😜). There is none of this ‘you’re not allowed this or that’ so I don’t feel nervous about socializing or eating out or having a ‘cheat’ because there are no cheats.

I have to admit, when I was strictly Paleo, I used to be very weary of this lifestyle because of the posts with the junk foods depicting IIFYM deficits, and the ‘I can eat bread daily and still lose weight’ kinda talk. I was concerned from a health perspective, not just weight loss. How I came around to it is that I keep my foods healthy and nutritious for the most part, and don’t think too hard about the ‘treats’ at times too … like with these lemon and blueberry muffins 😍

(Yes, finally, we’re getting to the reason for this post 😄)

Lemon and Blueberry Muffins

*I’ve used buttermilk in this recipe because I absolutely love the texture of cakes made with buttermilk. If you’d prefer to keep these dairy free, swap the buttermilk for coconut/almond milk.

Yield: 12 Muffins

Prep time: 5 mins

Cooking time: 15 mins

What you need

1/2 cup coconut flour

1 cup tapioca flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1/4 cup raw honey (or sweetener of your choice)

1 teaspoon lemon zest

2 tablespoons lemon juice

2 eggs

1/3 cup buttermilk

1 cup blueberries

What you need to do

1. Preheat oven to 180°C and line a muffin tray with cases.

2. Mix the dry ingredients in a bowl and add the blueberries. (Toss them in the flour mix to ensure they don’t all sink to the bottom of your muffins.)

3. Add the wet ingredients and mix until well combined.

4. Scoop into cases and bake.

5. Remove from oven once cooked and allow to cool completely.

6. Drizzle with coconut cream* and enjoy!

*If you would prefer to make a glaze using icing sugar, you can add some to your coconut cream 😉

That’s it! They smell heavenly when they come out the oven and taste even better … light and fluffy and YUUUUUUUM!

Enjoy,

Melissa ✌️💕

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