Lemon Blueberry Muffins

Happy Monday everyone! I am excited to announce that going forward I will be providing direct links on where to purchase some of the ingredients for my Volume 2 recipes! Here is one of my favorite breakfast muffins. Remember, if you are in a time crunch, please bake 2 batches and freeze some! This little muffin is packed with nutrition and wont leave you feeling hungry afterward! ENJOY!

LEMON BLUEBERRY MUFFINS

Preheat oven to 350 degrees

Mix:

4 Eggs

4 TBSP melted Organic Butter

8 drops of Better NOW Liquid Stevia

¼ cup Raw Honey

1 TBSP Lemon Zest (about 1 small lemon)

¼ tsp Lemon Extract

¼ tsp Almond Extract

Then Add:

¼ cup of Wilderness Family Naturals Coconut Flour

1/4 tsp Baking Soda

1/4 tsp Celtic Sea Salt

Blend well with hand held mixer or whisk until smooth.

Fold in:

¼ cup of Frozen Organic Blueberries

Add to cupcake liners and bake for 25-30 minutes

Makes about 8 muffins or 16 mini muffins as shown in picture. Mini muffins cook faster. 

These are the ONLY muffin liners I will use as NOTHING will stick to them. They come in jumbo, large and in mini sizes. I LOVE THEM!

Muffin Liners: 

Visit my slowly growing Amazon store for more recommendations:

http://astore.amazon.com/refoga-20

Wishing you peace, health and happiness! 

xx

Jeni Clark~