Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Paleo Blueberry Muffins
Soft, fluffy muffins with a fruity twist. Perfect when served warm with a little butter melted in.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Course
Breakfast, Dessert
Cuisine
American
Servings
12
servings
Calories
207
kcal
Equipment
Muffin Tin
Mixing Bowl
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Store in the fridge in a sealed container or ziploc for up to one week.
Nutrition
Serving:
1
muffin
Calories:
207
kcal
Carbohydrates:
11
g
Protein:
5
g
Fat:
17
g
Saturated Fat:
9
g
Cholesterol:
41
mg
Sodium:
101
mg
Potassium:
40
mg
Fiber:
2
g
Sugar:
6
g
Vitamin A:
66
IU
Vitamin C:
1
mg
Calcium:
88
mg
Iron:
1
mg
Keyword
breakfast, dairy free, dessert, fruit, fruity, gluten free, health, healthy
Tried this recipe?
Let us know
how it was!