Paleo Blueberry Lemon Streusel Muffins

Ingredients

• 2.25 cups superfine blanched almond flour and 0.33 cup tapioca starch
• 3 large pasture-raised eggs
• 0.33 cup pure maple syrup and 0.25 cup melted coconut oil
• 2 tbsp fresh lemon juice and 1 tbsp finely grated lemon zest
• 1 tsp baking soda and 0.5 tsp sea salt
• 1.25 cups fresh organic blueberries, tossed in 1 tsp tapioca starch
• 0.5 cup chopped pecans, 2 tbsp coconut sugar, 1 tbsp ghee (for streusel)

Step-by-Step Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners.
2. Step 2: In a large bowl, whisk eggs, maple syrup, melted coconut oil, lemon juice, and lemon zest.
3. Step 3: Fold in almond flour, tapioca starch, baking soda, and sea salt until batter forms.
4. Step 4: Gently fold in fresh blueberries. Divide batter evenly among muffin cups.
5. Step 5: Mix chopped pecans, coconut sugar, cinnamon, and melted ghee in a small bowl; sprinkle streusel generously over muffin batter.
6. Step 6: Bake for 20 to 22 minutes until golden brown and toothpick comes out clean. Cool for 15 minutes.

Nutritional Breakdown (Per Serving)