PALEO BLUEBERRY MUFFINS
I somehow married a man that doesn't like blueberries AT ALL, and had two children that don't care for them either. The problem is that I really like blueberries, especially when they are in muffin form. The good news is my blueberry hating husband tried these and said "wow, these are really good", and then proceeded to eat two. If you are one of those people that does not care for blueberries, then you can substitute another berry such as strawberries or blackberries. I won't judge!
I prefer to use fresh blueberries, but if you want to use frozen blueberries you can, but don't defrost them! Add them directly to the batter frozen and they will warm up along with the rest of the batter.
This recipe has a crumb topping option for those of you who like to fancy-up your muffins, but the recipe tastes great with or without it. This recipe makes 6 blueberry muffins, so just double the recipe if you have a larger group or if you have a huge love for blueberry muffins!
I prefer to use fresh blueberries, but if you want to use frozen blueberries you can, but don't defrost them! Add them directly to the batter frozen and they will warm up along with the rest of the batter.
This recipe has a crumb topping option for those of you who like to fancy-up your muffins, but the recipe tastes great with or without it. This recipe makes 6 blueberry muffins, so just double the recipe if you have a larger group or if you have a huge love for blueberry muffins!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Blueberry MuffinsPrep time: 10 mins Cook time: 23 mins Yield: 6 muffins
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Ingredients:
MUFFINS
- 1 cup almond flour
- 6 Tbsp. arrowroot (or tapioca) flour
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 2 tsp. vanilla extract
- 1 large egg, room temperature
- 1/4 cup raw honey, melted
- 1/4 cup coconut oil, melted
- 1/2 cup fresh blueberries, rinsed and allowed to dry on a paper towel
CRUMB TOPPING (OPTIONAL)
- 2 Tbsp. coconut palm sugar
- 2 Tbsp. almond flour
- 3 Tbsp. ghee (preferably cold)
Equipment:
- 2 Medium sized mixing bowls
- Measuring cups and spoons
- Paper towel
- Mixing spoon
- Regular Muffin Tin
- Silicone baking cups or paper muffin liners
Directions:
1. Preheat the oven to 350F. Combine the almond flour, arrowroot powder, baking powder and sea salt in a medium sized mixing bowl, and stir to combine. In a separate bowl add the egg and vanilla and whisk to combine. Slowly whisk the raw honey and coconut oil into the egg mixture until combined.
2. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the blueberries and spoon the mixture equally into the baking cups or liners.
3. If using the optional crumb topping, combine the coconut palm sugar, almond flour and ghee in a small bowl and mix with a fork until crumbly. Sprinkle over the muffins before baking.
4. Place the muffins in the oven and bake for 22-25 minutes or until done and middle is set. Remove from oven and allow to cool for at least minutes before serving.
MUFFINS
- 1 cup almond flour
- 6 Tbsp. arrowroot (or tapioca) flour
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 2 tsp. vanilla extract
- 1 large egg, room temperature
- 1/4 cup raw honey, melted
- 1/4 cup coconut oil, melted
- 1/2 cup fresh blueberries, rinsed and allowed to dry on a paper towel
CRUMB TOPPING (OPTIONAL)
- 2 Tbsp. coconut palm sugar
- 2 Tbsp. almond flour
- 3 Tbsp. ghee (preferably cold)
Equipment:
- 2 Medium sized mixing bowls
- Measuring cups and spoons
- Paper towel
- Mixing spoon
- Regular Muffin Tin
- Silicone baking cups or paper muffin liners
Directions:
1. Preheat the oven to 350F. Combine the almond flour, arrowroot powder, baking powder and sea salt in a medium sized mixing bowl, and stir to combine. In a separate bowl add the egg and vanilla and whisk to combine. Slowly whisk the raw honey and coconut oil into the egg mixture until combined.
2. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the blueberries and spoon the mixture equally into the baking cups or liners.
3. If using the optional crumb topping, combine the coconut palm sugar, almond flour and ghee in a small bowl and mix with a fork until crumbly. Sprinkle over the muffins before baking.
4. Place the muffins in the oven and bake for 22-25 minutes or until done and middle is set. Remove from oven and allow to cool for at least minutes before serving.
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