Paleo Blueberry Muffins are a wholesome and delicious treat that perfectly balances natural sweetness and nutritious ingredients. Made with almond flour and sweetened with honey, these muffins are grain-free, dairy-free, and refined sugar-free, making them an excellent choice for anyone following a Paleo diet or simply seeking a healthier baked good. Bursting with juicy blueberries and a hint of vanilla, they’re moist, fluffy, and ideal for breakfast, a snack, or dessert. Whether you’re enjoying them fresh out of the oven or saving them for a quick on-the-go bite, these muffins are sure to become a favorite.
Ingredients:
- 2 ½ cups almond flour
- ½ cup tapioca flour
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup coconut oil, melted
- â…“ cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with coconut oil.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, tapioca flour, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk the eggs, melted coconut oil, honey, and vanilla extract until smooth.
- Combine Batter: Gradually mix the wet ingredients into the dry ingredients, stirring until fully incorporated. Gently fold in the blueberries.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Storage:
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
These Paleo Blueberry Muffins are a delightful way to enjoy a classic treat with a healthy twist!
