Sweets

August 11, 2021

Paleo Blueberry Muffins

A good blueberry muffin recipe is a must to have. With paleo baking that can be tricky but these came out better than I could have hoped or expected. They have a crusty top and the inside is fluffy. The ingredient list isn’t very long and the prep time is minimal. Make sure to fill the muffin cups almost to the top.

Paleo Blueberry Muffins

Muffins are one of my favorite breakfast pastry items. These are great because they are Paleo and gluten-free.

Prep:
15
min
cook:
30
min
total:
45
min
Author:

Elishah

Ingredients
  • 1 C almond flour
  • 3/4 C cassava flour
  • 1/4 C coconut flour
  • 2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 C palm shortening or grass-fed butter
  • 1 C coconut sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 C unsweetened almond milk
  • 2 1/4 C fresh blueberries

Instructions
  1. Preheat the oven to 375 degrees. Line the muffins tins with paper liners.
  2. In a small bowl whisk the almond flour, cassava flour, coconut flour, baking powder, and salt.
  3. In a medium bowl using a hand mixer or the bowl of a stand mixer with the paddle attachment, cream the palm shortening or butter and the coconut sugar. This takes about 2-3 minutes. Beat in the eggs one at a time, scraping the sides of the bowl periodically. Mix in the vanilla extract.
  4. Gradually add in the flour mixture, alternating with the almond milk until all ingredients are fully combined. Gently fold in the blueberries, making sure you don’t overmix.
  5. Use a spring-loaded ice cream scoop and disperse the batter into the muffin liners. You will want your liners almost full.
  6. Place in the oven and bake for 30 minutes. The tops should be golden brown and crusty. If you place a toothpick in the middle of a muffin, it should come out clean.

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