Ingredients

• Muffins:
• 3 egg, at room temperature
• 1/2 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1 lemon, zested
• 1 teaspoon lemon extract
• 3/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 cups almond meal
• 1 cup fresh blueberries
• Glaze:
• 1/2 cup coconut butter, melted
• 1/2 cup raw honey
• lemon, juiced

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
2. Whisk eggs, coconut oil, coconut sugar, lemon zest, and lemon extract together in a bowl. Sift salt, baking soda, and baking powder together in a separate bowl; stir in almond meal using a rubber spatula. Mix egg mixture into almond meal mixture until batter is smooth; fold in blueberries. Scoop batter using an ice cream scooper into prepared muffin cups, filling 3/4-full.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool.
4. Mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.