Make a batch of Paleo Blueberry Muffins (gluten-free!) for snacks this week or pop some into your freezer to keep them around longer.

Fresh summer blueberries make these extra special. But frozen blueberries can keep the muffin party going all year round.


- coconut oil - bananas - eggs - lemon juice - lemon zest - vanilla - almond flour - baking soda - sea salt - blueberries


Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners.

In a large mixing bowl, mash the bananas with a fork. Add the melted coconut oil, eggs, lemon juice and zest, and vanilla and whisk to combine.

Add the almond flour, baking soda, and salt and whisk well. Fold in 1 ½ cups of the blueberries.

Divide the batter between the muffin liners, filling them all the way to the top. Add the remaining ½ cup of blueberries to the tops of the muffins.

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