Paleo Blueberry Muffins w/ Coconut Butter Lemon frosting

This is a household favorite - especially when the sweet tooth hits.


  • 1/4 cup coconut flower

  • 1/2 tbsp lemon juice (optional)/ sub for water or nut milk if avoiding lemon juice

  • 1/4 teaspoon baking powder

  • 3 large eggs

  • 3 tablespoons butter, melted

  • 3 tablespoons honey

  • 1/4 teaspoon salt

  • 1/4 teaspoon vanilla extract

  • 1/2 c blueberries


Preheat the oven to 400°F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.

  1. Sift together the coconut flour and baking powder, and mix until well blended.

  2. Stir together the eggs, butter, honey, salt, and vanilla extract.

  3. Mix the dry ingredients into the wet ingredients until smooth. Fold the blueberries into the batter evenly.

  4. Scoop the batter into muffin cups - about half full.

  5. Bake the muffins for about 16 to 18 minutes. Let cool for about 5 minutes in the pan, then transfer them to cool entirely before icing.

  6. Yield: 10 muffins

Icing Recipe:


Hannah Anderson