Paleo Blueberry Almond Muffins

Preheat the oven to 350ºF.

Place all the dry ingredients in a bowl. Mix to combine. Add the slivered almonds and mix to incorporate them into the dry ingredients.

In a separate bowl, add the eggs, honey, coconut cream, lemon juice and lemon zest. Beat to combine.

Make a well in the flour mixture and add the egg mixture to the dry ingredients. Add the blueberries and fold into the batter. I used frozen blueberries because they don’t get squished during the folding-in process.

Spoon the batter into a lined cupcake pan and bake for 20 minutes or until an inserted toothpick comes out clean. Serve warm for breakfast or as a snack in the afternoon. Enjoy!