1 cup fresh blueberries (or frozen that have been THAWED).
Parchment paper or paper muffin cups.
Instructions
Preheat oven to 350 degrees Fahrenheit.
Whisk the wet ingredients (eggs, coconut oil, vanilla, agave, lemon juice and zest) in a large mixing bowl. Combine dry ingredients (coconut flour, Real salt, and baking soda) and stir until combined. Continue stirring dry ingredients to add in a little air (sifting without a sifter!). Fold in the blueberries.
Cut parchment paper into 3x3 inch squares. Rub each muffin tin with coconut oil and press papers into individual tins. Fill each tin about ⅓ full with the batter.
Bake for 25-35 minutes or until golden (edges will start to brown)
Recipe by our grain-free life at https://ourgrainfreelife.com/2014/03/paleo-lemon-blueberry-muffins/