Paleo Blueberry Muffins
These are the best paleo blueberry muffins! They have the most amazing bakery style texture and are bursting with blueberries.
Servings: 12
Calories: 265kcal
Equipment
- muffin tray
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca starch
- 1/2 cup coconut sugar
- 2 tablespoon coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 3 large eggs
- 1/2 cup full fat coconut milk
- 1/4 cup melted coconut oil
- 2 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon organic vanilla extract
- 2 cups blueberries
Instructions
- Preheat your oven to 350F.
- Add all the dry ingredients to the bowl of your standing mixer.
- Add all the wet ingredients (except for the blueberries) to the bowl.
- Using a low setting on your standing mixer, blend all the ingredients until they are smooth.
- Add the blueberries to the batter and stir them in by hand.
- Line a muffin tray with large parchment muffin cups and scoop the batter into the muffin cups and fill the cups until they are level with the tray.
- Place the tray in the oven and cook for 23-25 minutes, or until a toothpick inserted into the muffin comes out clean.
- Remove the tray from the oven and let the muffins cool.
- Serve and enjoy!
Notes
- This recipe yields 12 muffins.
- These muffins freeze really well.
- I recommend using fresh blueberries, not frozen blueberries for this recipe.
- Nutritional values are an estimate and will vary depending on the specific ingredients you use.
Nutrition
Calories: 265kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 59mg | Fiber: 3g | Sugar: 8g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg