These grainless Lemon Blueberry Muffins are moist and flavorful, and they are a delicious way to start the morning! 

INGREDIENTS:

• 6 eggs
• 1/4 C Grass Fed Butter (Room Temp)
• 1/2 C Coconut Milk
• 1/4 C Raw Honey
• 1 TSP Vanilla
• 1 TBSP Lemon Juice
• 2/3 C Coconut Flour
• 1/2 TSP Baking Powder
• 1 TSP Cinnamon
• 1/2 TSP Himalayan Salt
• 1/2 TSP Lemon Zest
• 1 C Blueberries (Frozen)

DIRECTIONS:

• Preheat oven to 400F.
• In large bowl mix eggs, butter, coconut milk, honey,vanilla and lemon juice until thoroughly mixed.
• In a separate bowl mix together coconut flour, baking soda, cinnamon, salt and lemon zest.
• Combine dry ingredients into the wet ingredients.
• Mix with a whisk until no more “lumps” are present.
• Fold in blueberries and allow the batter to sit for 5-7 min at room temperature (this is to allow the coconut flour to “settle”)
• Use a 1/4 cup measuring cup to transfer batter into a silicone muffin mold or regular muffin pan with cupcake liners.
• Bake for 20-25 min
• Remove and transfer to a cooling rack before serving.

Fat: 13.5 g, Carbs: 12g (net), Protein 5.8 g