Paleo Blueberry Muffins: A Gluten-Free Delight!
Grain-free, gluten-free, and dairy-free muffins that are tender, moist, and packed with sweet, juicy blueberries. Perfect for breakfast, brunch, or a snack.
Ingredients
Dry Ingredients:
- 2 3/4 cups blanched almond flour (330g)
- 3/4 cup tapioca flour (90g)
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp cinnamon
Wet Ingredients:
- 3 large eggs (room temperature)
- 1/2 cup almond milk (120ml)
- 3 tbsp fresh lemon juice (45ml)
- 6 tbsp coconut oil, melted (90ml)
- 2/3 cup coconut sugar (150g)
- 2 tsp pure vanilla extract
Blueberries:
- 1 1/2 cups fresh or frozen blueberries (225g)
Instructions
- Preheat and Prepare: Preheat oven to 175°C (350°F). Spray a 12-cup muffin pan with cooking spray.
- Mix Dry Ingredients: Combine almond flour, tapioca flour, baking powder, baking soda, sea salt, and cinnamon.
- Mix Wet Ingredients: Whisk together eggs, almond milk, lemon juice, melted coconut oil, coconut sugar, and vanilla extract.
- Combine Ingredients: Stir dry ingredients into wet until well combined. Fold in blueberries, saving a few for topping.
- Fill and Bake: Fill muffin cups 3/4 full. Top with reserved blueberries. Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool and Store: Cool in the pan for 5-10 minutes, then transfer to a wire rack. Store at room temperature for up to 2 days or refrigerate/freeze for longer storage.
Enjoy these delightful paleo blueberry muffins, perfect for sharing and savoring any time of day!