If you have a hard time choosing between blueberry and poppyseed muffins at the bakery, you’re in luck: We’ve created the perfect hybrid—they’re gluten-free, Paleo-friendly, and ultra-moist to make mornings even sweeter.
Yield: 12 servings
Active Time: 10 minutes
Total Time: 35 minutes
2 cups Pamela’s Nut Flour Blend
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 organic large eggs
1/4 cup melted ghee
1/3 cup raw honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of 4 lemons
1 1/4 cup blueberries
Scant 1/4 cup poppy seeds, plus more to garnish
Preheat oven to 350 degrees and line muffin pan with baking cups.
In large bowl, whisk together flour, salt, and baking soda, taking care to break up any large clumps of flour.
In medium bowl, whisk together eggs, ghee, honey, vanilla and lemon extracts, and lemon zest, then thoroughly combine wet ingredients with the dry. Fold in blueberries and poppy seeds.
Divide batter between 12 muffin molds, filling each three-quarters full. Sprinkle with additional poppy seeds. Bake for 25 to 30 minutes, or until tops turn deep golden brown.
Photo credit: Paul Delmont
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