Paleo Blueberry Muffins are fluffy, fruity, sweet and perfect for a delicious grab and go breakfast. They are completely gluten free, dairy free, and have no added sugars! Once baked in the oven, the blueberries become so juicy like when you bite in, it is basically an explosion of blueberry goodness. The perfect muffin is here and is delicious when warmed up and doused with a slice of butter which melts in perfectly.
Blueberry muffins have always been a favorite of mine. Growing up, we made blueberry muffins every holiday morning. It was something I always looked forward to. Although we still have a few months, the holidays will be here before we know it and this is the perfect recipe to munch on while sitting at home in your pajamas watching one of the parades on TV.
There is something so warm and fuzzy about muffins for breakfast. There is just something so cozy about it. They always hit the spot. They're even better when you don't even have to feel guilty eating them!
- almond flour
- coconut flour
- baking powder
- coconut oil
- maple syrup
- fresh blueberries
In a mixing bowl, mix together almond flour, coconut flour and baking powder. Add in vanilla, coconut oil, maple syrup and eggs. Mix until well combined and all of the dry ingredients are incorporated. Fold blueberries into the batter gently.
Grease a muffin tin or line it with muffins liners. Scoop the batter evenly into the muffin tin. Bake the muffins for 20-22 minutes. Check doneness with a tooth pick and remove muffins from the muffin tin to a cooling rack. Serve with a little butter when still warm unless you are completely dairy free of course! Then they are just as delicious plain!
Why is both almond flour and coconut flour used?
Almond flour does not contain a lot of moisture, therefore if only almond flour is used, the baked goods will dry out. Coconut flour contains a lot of moisture, and when mixed together with almond flour, the two mixic all purpose flour more closely!
Can frozen blueberries be used?
Of course, frozen blueberries though will not add as much flavor as fresh will! In order to help the fresh blueberries not fall to the bottom of the muffins when baking, coat them in flour prior to folding them into the batter. Fresh is definitely best though! If you want to try another delicious recipe with fresh blueberries, try my Blueberry Scones with a Lemon Glaze.
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Paleo Blueberry Muffins
- Muffin Tin
- Mixing Bowl
- 1 ½ cup almond flour
- 3 tablespoon coconut flour
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup refined coconut oil melted
- ¼ cup maple syrup
- 3 eggs
- 1 cup blueberries fresh or frozen
- Preheat oven to 350 degrees and grease or line muffin tin.
- In a mixing bowl, mix together vanilla, melted coconut oil, maple syrup, and eggs.
- Add in almond flour, coconut flour and baking powder.
- Mix until combined.
- Fold in blueberries.
- Evenly scoop batter into the muffin tin.
- Bake for 20-22 minutes. Check doneness with a toothpick.
- Serve warm and melt in butter if desired.
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