Made with a base of almond flour and chia seeds, naturally sweetened with maple syrup, and moistened up with extra virgin olive oil and eggs, these healthy paleo blueberry muffins are simply perfect. They're an easy and filling breakfast, snack, or packed lunch addition.
Heat the oven to 350°F. Place 12 parchment liners into a muffin pan.
Whisk together the almond flour, chia seeds, lemon zest, baking soda, and salt.
In separate bowl, whisk the eggs vigorously until foamy. Add the lemon juice, maple syrup, olive oil or coconut oil, and vanilla and whisk until incorporated.
Pour the wet ingredients into the dry ingredients and fold until combined. Do not over mix.
Add the blueberries, and fold until combined.
Divide the batter between the muffins cups (a standard sized ice cream scoop is the perfect measurement!).
Bake 25 minutes, plus or minus 2-3 minutes depending on your oven, or until the tops are golden brown and spring back when gently pressed with your fingertips. Remove from the oven, cool in the tin for 5 minutes, then remove from the tins and cool on a rack.