Lemon Blueberry Donuts/Muffins (Paleo!)
Lemon Blueberry Donuts or Muffins
Blueberries are starting to be plentiful at markets and grocery stores around this time of year so grab some- for good reason! They are high in antioxidants & vitamin C, low in sugar, and totally delicious.
I’ve been using blueberries a lot lately- usually blended with a little almond milk and mixed with chia seeds for a pudding. I was in the mood for some baked goods, but wanted to bring a lighter taste into my mix, as I usually go with cinnamon, cacao, and nutty flavors. I had some all natural, lemon extract which I thought would be perfect to pair with my berries for a nice light cake- using the base recipe
for South Beach Primal’s delicious mug cakes. I had a donut pan I opted to use, but think that a muffin pan (especially a mini one!) might work better for these next time.
You will need:
- 6 tbsp coconut flour
- 3/4 tbsp lemon extract (or 1.5 tbsp lemon juice)
- 3 eggs
- 1.5 tsp baking powder
- 6 tbsp almond milk
- 4 tbsp honey
- handful of blueberries (about 5 per muffin or donut)
Optional Glaze (thanks South Beach Primal for this icing inspo- this stuff is legit!):
Mix all ingredients for batter in a bowl. Mix really well to make sure batter is smooth and free of any lumps.
Pour even amount into a WELL greased pan (donut or muffin) then pop in your berries, slightly covering.
Bake at 350 for about 12-15 minutes, until firm.
Let cool and carefully remove. The berries caused some of the cake to stick to my pan- but the glaze helped cover up and messy looking spots.
For the glaze, mix all ingredients well, over low heat, drizzle on cakes and dig in!