Paleo Blueberry Muffins

These Paleo Blueberry Muffins are soft, full of blueberries and made with ingredients like almond flour, coconut sugar and coconut oil. They’re so good that you would never know they’re healthy!

I love muffins for breakfast but I don’t love filling my body with sugar every morning so I was excited to create a recipe that I felt good about eating.

What you need that might not be in your pantry:

• Almond Flour

• Coconut Flour

• Tapioca Flour

• Coconut Oil

• Coconut Sugar

This is my favorite muffins pan and I love using these parchment liners.

You can easily double this recipe for a quick weekday breakfast or snack. I also love giving these muffins to neighbors, new moms and friends!

Happy Baking!

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Paleo Blueberry Muffins

Yield: 10-12 Muffins

Author: Elisabeth and Butter

prep time: 15 Mcook time: 18 Mtotal time: 33 M

ingredients:

For the Crumble

• 3 tablespoons blanched almond flour
• 2 tablespoons coconut sugar
• 2 tablespoons coconut oil, solid but soft
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the Muffins

• 1 1/4 cups blanched almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 4 large eggs, at room temperature
• 1/4 cup almond milk, at room temperature (you can use any type of milk)
• 6 tablespoons coconut sugar
• 3 tablespoons coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

instructions:

How to cook Paleo Blueberry Muffins

For the Crumble

1. In a small bowl, combine the crumble ingredients using a fork until the coconut oil in incorporated and resembles small peas. Place in the refrigerator while you make the muffin batter.

For the Muffins

1. Preheat oven to 375 degrees and line a muffin pan with parchment liners.
2. In a mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, salt and cinnamon. Whisk to break up any lumps of flour. 
3. In a separate bowl, whisk together the eggs, milk, coconut sugar, coconut oil and vanilla extract. Having your wet ingredients at room temperature will help the coconut oil not solidify. 
4. Add the wet ingredients to the dry and use a rubber spatula to gently fold it together. You don't want to over-mix this so just stir until it's combined and a few lumps still remain. Gently fold in blueberries, saving a few to top each muffin with.
5.  Scoop batter into the lined muffin pan until 3/4 of the way full and then top each muffin with extra blueberries. Sprinkle the crumble topping over each muffin.
6. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean. Let them cool on a wire rack. Enjoy!

NOTES:

These are best served warm but can be stored in an airtight container for up to 3 days.

Created using The Recipes Generator