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Paleo Lemon Muffins with Blueberry Jam

close up of lemon muffin with blueberry jam swirled in it on a speckled plate

These Paleo Lemon Muffins are made using only paleo-friendly ingredients including the blueberry jam that’s swirled inside.

Scale

Ingredients

For the Paleo Blueberry Jam

For the Muffins

Instructions

  1. Make Blueberry Jam: Thoroughly wash the blueberries in cold water and remove any stems and leaves. In a medium pot set over medium heat, add the blueberries and stir in honey or coconut sugar and lemon juice. After a few minutes, once blueberries have warmed through, use a potato masher to press down on the blueberries and release their juices. Bring the mixture to a boil and remove any foam that may form on the surface. Reduce heat to low and continue cooking until jam thickens and reduces by about half, approximately 20 minutes. Scrape into a bowl and place in the fridge to cool while you prepare the muffin batter. You should have about 8-10 ounces of jam
  2. Preheat the oven to 425ºF (220ºC) and spray a 12-cup muffin tin with coconut oil cooking spray. Set aside
  3. Prepare the Muffin Batter: In a large bowl, whisk together the coconut flour, tapioca flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together the eggs, maple syrup, milk, honey and lemon juice. Add the wet ingredients to the dry ingredients and stir together just until combined. Stir in the lemon zest. Spoon batter into muffin tins, filling each cup ½ way. Spoon about 1 teaspoon blueberry jam on top of batter in each cup, swirl it in gently with a toothpick (you may have some jam leftover)
  4. Bake the Muffins: Bake the muffins at 425ºF (220ºC) for 5 minutes, then lower the temperature to 350ºF (177ºC) and bake for another 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for 5 minutes then tip out onto a wire rack and allow to cool

Notes

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