Today is all about blueberries & lemon! For some reason this combo is always perfection!! They go fabulous together in treats but I love to make lemon vinaigrettes to toss salads with and top them with blueberries too! My love for this combo probably goes back to one time when I had a lemon, poppyseed and blueberry muffin that kind of changed my life a little. Of course back then (i was a kiddo), I wasn’t really as concerned with processed flours and sugars as I am now! So for this recipe I took out all of that and used almond flour and maple syrup to make the magic happen!
As you can see in the video below, I added the blueberries in last so you can still see their beauty and they don’t sink to the bottom. Think of the berries as little gems or sprinkles, they steal the show so you gotta show them off!
See how easy that was? Just scroll down for the full recipe and if you need a donut pan you can grab one HERE!
Paleo Blueberry Lemon Donuts
1 cup blanched almond flour
⅛ teaspoon baking soda
pinch of salt
2 tablespoons maple syrup
½ cup coconut milk, full fat
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh blueberries
Preheat the oven to 350°F and spray a donut pan with oil spray.
Mix together the blanched almond flour, baking soda and salt.
In a separate bowl, whisk together the maple syrup, coconut milk, coconut oil, egg, vanilla and lemon zest.
Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
Scoop batter into a large ziplock bag and cut the tip of the bag with scissors. Squeeze batter into the donut pan then shake it a little to evenly disperse the batter. Drop 4-5 blueberries into each
Bake until a toothpick inserted into the center comes out clean, about 15 minutes.
Set pan over a wire rack to cool. Wait until donuts are cooled a bit then remove from the pan.
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Kelsey loves to share her journey to find balance in health and how learning a bit more about food can make a drastic difference in your daily life. She believes that we can get through this crazy life, one Brussels sprout at a time, and of course cheers to it with some wine on Friday night!