Blueberry Lemon Muffins (Paleo)

I do enjoy making paleo recipes because they are gluten free and dairy free. These were very good. One batch only makes abut 6 or 7. I recommend eating them right away or keeping them in the fridge for no longer than a week.

Ingredients

6 eggs
1/2 cup of vegan butter or coconut oil, melted (I used vegan butter)
1 teaspoon of pure vanilla extract
1/4 cup of pure organic maple syrup
1 lemon, juice and zest
1/2 cup of coconut flour
1/4 cup of baking soda
1 cup of fresh blueberries

Directions

1. Preheat the oven to 350 degrees
2. Whisk eggs, butter, vanilla extract, maple syrup, lemon juice and zest together in a large bowl
3. Sift in the coconut flour and baking soda and stir until well combined
4. Gently fold in the blueberries
5. In a muffin tin, scoop the batter into a lined muffin cup and bake for 35-40 minutes