Paleo Lemon Blueberry Muffins

   Good morning one and all. 
   Does anyone else have blue jays at their house? I have them here in abundance, and I really like to watch them fight over our bird feeders that hang here and there on our porch and in the trees.
   They squawk and fight, and dive and make a big show out of getting some seeds. They are noisy, they wake up the whole house, they've knocked down a few of my feeders, but I still really like having them here! They're pretty, and don't we (honestly) excuse more from pretty things? A rose with it's thorns, a bratty but beautiful child, Ikea furniture with it's crazy instructions and sometimes poor quality? You know it's true. 
   Anywho, onto muffin talk. I made these muffins for a breakfast with family over, and they were well received. My Dad said something like, "Uh huh", when I said, "these are paleo muffins Dad. They don't have any wheat, dairy, or sugar". But, let me tell you, a "uh huh" from my Dad (and the fact that he ate a few muffins...) means they passed some sort of test. :)  
   I've made them a few times, and even my kids like them. In fact, they enjoyed a few fresh ones as an after school snack yesterday. Nothing like a warm, good-for-you, but comfort food-ish snack to make a kid sit down and talk about their day a little. I did get a "uh huh" from one of my kids when I asked if they had a good day, but I'm starting to think (or hope) that this is just a reaction people have while eating these muffins because they are so delighted and taken by them that all their happy brains can say is, "uh huh"? Maybe? 
   Well, they are enjoyable, none the less!
   Uh huh.     

Paleo Lemon 
Blueberry Muffins
Adapted from Lexi's Clean Kitchen

Ingredients:

• 2 cups almond flour
• 1 tbsp coconut flour
• 3 tbsp tapioca starch
• 1/8 tsp salt
• 1/4 tsp baking powder
• 3 eggs
• 1/4 Cup honey or maple syrup
• 1 tsp vanilla
• 1/2 cup coconut oil, melted (but not hot)
• 1 cup fresh or frozen blueberries
• 1/4 cup lemon juice (the juice from one fresh lemon)
• Zest from one lemon (optional)

Method:

1. Preheat oven to 350, and prepare a muffin tray with liners.
2. In a small bowl mix together the wet ingredients and set aside. 
3. In a larger bowl whisk together the dry ingredients, making sure it's well blended
4. Add the wet ingredients to the dry, and mix to combine
5. Fold in blueberries
6. Scoop (I use my 2 tbsp scoop, and have to use 2 scoops per muffin) or pour the batter into muffin cups, filling almost to the top.
7. Bake for 15-20 minutes, until the muffins have puffed, and the tops have a nice colour (or until a toothpick comes out clean).

   Well, alrighty. I hope this Wednesday is a good one! It really feels more like a Tuesday to me because Monday was the holiday, Tuesday they started school, so my inner calendar is just messed up. No matter, I shall make due.