Lemon & Blueberry Muffins (Paleo)

Recipe's preparation

1. Preheat oven to 180C. Line muffin tin
2. Put almonds in the bowl. Grind into flour, speed 9/10 seconds.
3. Add coconut flour, arrowroot, baking soda and salt. Give it a mix, speed 7/5 seconds. Set aside the flour mix.
4. Peel the lemons using a vegetable peeler and add to bowl. Grate speed 9/10 seconds.
5. Add all the wet ingredients - oil, eggs, honey & 60g juice. Mix speed 7/10 seconds.
6. Return the dry ingredients and mix again, speed 5/5 seconds.
7. Add the blueberries. You may want to reserve some to top the muffins with. Gently stir on "Counter-clockwise operation" /speed 4/3 seconds.
Spoon the mix into muffin tin. If using frozen blueberries it may cause the oil in the mix to solidify, making it hard to scoop neatly into the tin. Don’t worry, they’ll melt down as soon as they’re in the oven and spread out nicely. Top the muffins with any reserved blueberries (You can see the difference this makes in the photos, on the batch I skipped this step).
8. Bake for about 18 minutes, or until an inserted skewer comes out clean.
Allow to cool for about 5 min in the tin before moving to a rack to cool completely.