Moist and flavorful healthy paleo lemon blueberry muffins that are made without refined sugar or butter. No one will ever be able to tell that these muffins are better for you!
Preheat the oven to 350ºF and move the oven rack to the mid/lower position. Spray a muffin baking pan with non-stick cooking spray.
In a medium bowl, mix together the flour, salt, baking powder, baking soda and poppy seeds. Transfer 1 tablespoon of flour mixture into a small bowl and toss in blueberries to coat. Set aside. (This keeps blueberries from sinking to the bottom.)
In a large bowl, beat the eggs and add almond milk, vanilla, lemon juice, lemon zest and honey. Stir the dry ingredients into the wet ingredients and mix until well combined. Gently, fold the blueberries into the muffin batter.
Using a large ice cream scoop or a spoon fill each muffin cavity about ¾ full. Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the baking pan for about 10 minutes and then remove to a wire cooling rack to cool completely.
Whisk the confectioners' sugar and lemon juice together. Drizzle over muffins.
*It is a MUST to use this specific flour for this recipe because it is a mix of coconut and almond flours. Spoon flour into measuring cups and level off with a straight edge or back of a knife. I used 171 grams flour.
*Nutritional info does not include the glaze. You won't use all of the glaze, so it would be difficult to calculate this exactly.