Paleo Blueberry Muffins
Light and fluffy blueberry muffins that are out of this world... and just happen to be paleo. Made with honey and lemon zest, they're bakery quality with a nice dome and lovely texture.
Yield: muffins
Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- ½ cup tapioca flour
- ½ cup coconut flour
- 1 cup honey
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 2 eggs
- ⅓ cup almond milk
- ¼ cup refined coconut oil melted
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 ½ teaspoons lemon zest
Other
- 1 cups fresh blueberries
- cane sugar for topping, optional
Instructions
- Preheat oven to 325º F and line a muffin tin with paper or parchment liners.
- In a large bowl, whisk together all dry ingredients. In a medium bowl, whisk together all wet ingredients, except blueberries, until well combined. Fold wet ingredients into dry and stir until well combined. Fold in blueberries gently.
- Portion the batter into prepared muffin tin, filling almost to the top of the liners.
- Sprinkle with a generous amount of cane sugar for a topping then bake 25 minutes or until a toothpick inserted into the center comes out clean. Let cool 10 minutes in muffin tin then remove and let fully cool on a wire rack.
Notes
Note 1
To use frozen blueberries, follow these steps:
These paleo blueberry muffins are best within a couple days of baking. Keep in an airtight container for best results, though they will become softer and moister after a couple days, due to the environment in the container. These should freeze well. Note 3
You're absolutely free to skip the sprinkle of cane sugar, or you can try maple syrup. Consider a paleo crumb top, like this recipe. Note 4
I like parchment liners as they are totally foolproof and will not stick to any muffins! Note 5
This recipe has not been tested with any other flour combination or sweetener. If you choose to use a powdered sweetener, like coconut sugar or erythritol, you might want to increase the milk just a bit. However, I cannot guarantee the results of any modifications to this recipe. Note 6
To test for doneness, insert a toothpick into the center of a muffin. The toothpick should come out clean. After about 20 minutes of baking, test every 5 minutes.
To use frozen blueberries, follow these steps:
- Rinse the blueberries in cold water until the water turns from blue to a very light red or blue.
- After rinsing, dry the blueberries very well with paper towels.
- Fold the blueberries into the batter quickly and gently; don't overmix.
These paleo blueberry muffins are best within a couple days of baking. Keep in an airtight container for best results, though they will become softer and moister after a couple days, due to the environment in the container. These should freeze well. Note 3
You're absolutely free to skip the sprinkle of cane sugar, or you can try maple syrup. Consider a paleo crumb top, like this recipe. Note 4
I like parchment liners as they are totally foolproof and will not stick to any muffins! Note 5
This recipe has not been tested with any other flour combination or sweetener. If you choose to use a powdered sweetener, like coconut sugar or erythritol, you might want to increase the milk just a bit. However, I cannot guarantee the results of any modifications to this recipe. Note 6
To test for doneness, insert a toothpick into the center of a muffin. The toothpick should come out clean. After about 20 minutes of baking, test every 5 minutes.
Nutrition
Calories: 315cal | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 189mg | Potassium: 37mg | Total Carbs: 39g | Fiber: 4g | Sugar: 27g | Net Carbs: 35g | Vitamin A: 50IU | Vitamin C: 2.3mg | Calcium: 58mg | Iron: 1.3mg