Paleo Blueberry Muffins
These Paleo Blueberry Muffins are a healthy and tasty alternative to traditional breakfast options, perfect for busy mornings.
Ingredients
Dry Ingredients
- 2 cups almond flour Essential for paleo baking, provides a fluffy texture.
- 1/4 cup coconut flour Helps with the classic muffin crumb.
- 1 teaspoon baking soda For leavening the muffins.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 3 large eggs The binding agent for the muffins.
- 1/2 cup honey Natural sweetener, can substitute with maple syrup.
- 1 teaspoon vanilla extract For flavor.
- 1/4 cup melted coconut oil Optional for added moisture.
Mix-ins
- 1 cup fresh or frozen blueberries If using frozen, do not thaw.
- 1 teaspoon lemon zest Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Crack in the eggs, then add honey, vanilla extract, and melted coconut oil if using. Mix until well combined.
- Gently fold in the blueberries, being careful not to smash them.
- Fill muffin liners about two-thirds full with the batter.
Baking
- Bake in the preheated oven for 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cooling
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
- Let them cool completely before storing to avoid sogginess.
Notes
These muffins freeze well for up to one month. Let them thaw or microwave before serving for that fresh-baked taste. Substitute honey with maple syrup or date syrup if needed.