Paleo Blueberry Muffins

Soft, fluffy muffins with a fruity twist. Perfect when served warm with a little butter melted in.

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Prep Time 10

Cook Time 22

Course Breakfast, Dessert

Cuisine American

Servings servings

Calories 207 kcal

Equipment

Muffin Tin
Mixing Bowl

Ingredients

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: 1muffinCalories: 207kcalCarbohydrates: 11gProtein: 5gFat: 17gSaturated Fat: 9gCholesterol: 41mgSodium: 101mgPotassium: 40mgFiber: 2gSugar: 6gVitamin A: 66IUVitamin C: 1mgCalcium: 88mgIron: 1mg

Keyword breakfast, dairy free, dessert, fruit, fruity, gluten free, health, healthy

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