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Paleo Blueberry Muffins

Paleo Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 167
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 large eggs, room temperature
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup fresh blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. Whisk almond flour, coconut flour, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk eggs, coconut oil, maple syrup, and vanilla until smooth.
  3. Pour wet mixture into dry mixture and fold until just combined. Fold in blueberries gently.
  4. Divide batter among muffin cups and bake 20 to 22 minutes until golden and a toothpick comes out with moist crumbs.
  5. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are moist and tender because of the almond flour, so they need a full cool on the rack before they firm up. If you pack them away while still warm, the bottoms will get a little steamy and soft.