Paleo Blueberry Poppyseed Muffins
I am generally a savory breakfast kind of girl. But when I am craving something sweet using my absolute favorite berry, the blueberry, these delicious muffins are one of my go-tos. The sweet juicy morsels set in the tangy lemony grain-free moist muffins pop in your mouth. Blueberries are in season right now in the northern hemisphere so go for fresh if you can but frozen work great too. It’s no secret blueberries are packed with nutrition, high in fiber, vitamin C and vitamin K and have one of the highest antioxidant levels of all fruits and vegetables. Blueberries may lower blood pressure, maintain brain and memory function and I just learned may reduce muscle damage after strenuous exercise and let’s just call it, they are so YUMMY. The poppy seeds also add a nice touch. And the lemony drizzled glaze makes them extra tasty. These muffins are great for your summer brunch; post-exercise treat or afternoon snack with a glass of iced tea. A true favorite.
Makes 12 muffins/ Prep time 20 minutes/ Cook time 25 minutes/ Cooling time 10 minutes/ Total Time 55 minutes
Gather
For the Muffin
1 stick 8 oz Melt vegan butter, room temperature
1/2 cup/ 64 grams coconut sugar
1/2 cup/ 64 grams monk fruit sweetener
2 large eggs, whisked (or two flax eggs)
1.5 teaspoons vanilla extract
Zest of 1 lemon
Juice of 1 lemon
1/2 cup / 113.5 grams coconut yogurt
2.5 cups/ 300 grams paleo flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppyseeds
6 oz./ 170 grams fresh blueberries, (frozen okay)
For the glaze
3/4 cup/ 150 grams powdered monk fruit
2 tablespoons lemon juice
Zest of one lemon
1.5 tablespoons non-dairy milk of choice
1 teaspoon vanilla
1/2 teaspoon poppyseeds
Make
Muffins
Preheat the oven to 350 degrees F/ 180 C. Place 12 large paper muffin liners into a 12-muffin baking tray.
In a medium bowl, cream together vegan butter, coconut sugar and monk fruit with a whisk or electric beater until light and fluffy. Add the eggs, vanilla extract, yogurt, lemon zest and juice until well combined. In a separate medium bowl mix together the flour, baking powder, baking soda, salt, and poppyseeds until well combined. Transfer the flour mixture into the wet ingredients and mix with a spatula or wooden spoon until just combined. Gently fold in the blueberries until just combined. Be sure not to over mix. Using a scoop, divide the batter evenly into the muffin liners. Place the muffin tray into the oven on to the middle rack and bake for 25 minutes.
Glaze
Mix powdered monk fruit, lemon juice and zest, oat milk, vanilla and poppyseeds. Check the muffins at 25 minutes as you may need a few more minutes. If they are ready when poked with a fork or knife and then remove them from the oven. Let cool for 10 minutes and then transfer to a plate or wire rack to continue cooling. Drizzle glaze over cooled muffins and serve. Store in a closed container on the counter for 1-2 days but after that, if there are any left over, transfer the muffins to the fridge. Will keep in the fridge up to 5 days.
