Blueberry-Lemon Muffins

Name: Blueberry-Lemon Muffins
Ingredients: 4 organic or pastured eggs; 2/3 cup raw honey (or Grade B maple syrup); 1/2 cup coconut oil (or grass-fed butter, melted); 1 teaspoon sea salt; 1 teaspoon baking soda (omit for GAPS); 2 tablespoons dried lemon peel (or 4 tablespoons fresh lemon rind (about 4 large lemons)); 2 teaspoons vanilla extract; 2-1/4 to 2-1/2 cups sprouted flour*; 1 pint blueberries (fresh or frozen)

traditionalcookingschool.com

'Tis the season for berry picking! When we came home with 34 pound of blueberries, I created these scrumptious blueberry-lemon muffins. You can use blanched alm

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Ingredients

4 organic or pastured eggs
2/3 cup raw honey (or Grade B maple syrup)
1/2 cup coconut oil (or grass-fed butter, melted)
1 teaspoon sea salt
1 teaspoon baking soda (omit for GAPS)
2 tablespoons dried lemon peel (or 4 tablespoons fresh lemon rind (about 4 large lemons))
2 teaspoons vanilla extract
2-1/4 to 2-1/2 cups sprouted flour*
1 pint blueberries (fresh or frozen)