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AIP Lemon Blueberry Muffins

AIP Lemon Blueberry Muffins
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These AIP Lemon Blueberry Muffins are a perfect blend of tangy lemon and sweet blueberries, crafted to be grain-free, dairy-free, and egg-free for those following the Autoimmune Protocol (AIP). Light, fluffy, and bursting with flavor, they make a delightful snack or breakfast treat that’s both nourishing and delicious.

Ingredients

Scale

Wet Ingredients:

  • 1/2 cup coconut milk (full-fat recommended)
  • 5 tbsp honey
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tbsp lemon zest
  • 3 tbsp coconut oil, melted
  • 1 tsp alcohol-free vanilla extract

Dry Ingredients:

  • 2/3 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1 tsp baking soda
  • 1/8 tsp salt

Gelatin Egg:

  • 1 tbsp gelatin (grass-fed recommended)
  • 1/4 cup water

Add-ins:

  • 3/4 cup fresh blueberries

Instructions

Step-by-Step Method

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with parchment paper liners or silicone liners.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together coconut milk, honey, lemon juice, lemon zest, melted coconut oil, and vanilla extract until smooth.
  3. Combine Dry Ingredients: In a separate medium bowl, mix coconut flour, arrowroot flour, baking soda, and salt until evenly combined.
  4. Form Batter: Gradually add the dry ingredients to the wet mixture while whisking continuously to avoid clumps. The batter will thicken as the coconut flour absorbs moisture.
  5. Prepare Gelatin Egg: In a small saucepan, sprinkle gelatin evenly over the water and let it bloom for about two minutes. Heat on low until dissolved and frothy, then quickly stir it into the batter.
  6. Fold in Blueberries: Gently fold in the fresh blueberries using a spatula without breaking them apart.
  7. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling them about three-quarters full to allow room for rising.
  8. Bake: Bake for 20–25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
  9. Cool: Let muffins cool in the pan for five minutes before transferring them (still in liners) to a cooling rack to cool completely.

Notes

Serving Suggestions

Serve these muffins warm or at room temperature with herbal tea or alongside fresh fruit for a refreshing snack or breakfast option.

Tips & Tricks

  • Work quickly when adding the gelatin egg—it sets fast as it cools!
  • Toss frozen blueberries in arrowroot flour before folding into the batter to prevent sinking if substituting for fresh ones.
  • For extra lemon flavor, sprinkle additional zest on top before baking.

Storage & Reheating Instructions

  • Store cooled muffins in an airtight container in the fridge for up to one week or freeze for up to three months.
  • To reheat frozen muffins, thaw overnight in the fridge or microwave for about 15–20 seconds until warm.

Find it online: https://paleo.recipes/aip-lemon-blueberry-muffins/