Paleo Blueberry Muffins with Chia Seeds
Delicious, gluten-free muffins packed with blueberries and chia seeds, perfect for a quick and healthy breakfast.
Ingredients
Dry Ingredients
- 2 cups almond flour Finely ground for best texture
- 2 tablespoons coconut flour Use in moderation as it absorbs moisture
- 2 tablespoons chia seeds Provides crunch and nutrients
- 1 teaspoon baking soda To help muffins rise
- 1/2 teaspoon salt Enhances flavors
Wet Ingredients
- 3 large eggs Provide structure and moisture
- 1/2 cup raw honey Or substitute with maple syrup
- 1 teaspoon vanilla extract For flavoring
- 1/4 cup coconut oil Can substitute with extra virgin olive oil
Add-Ins
- 1 cup fresh blueberries Don't use frozen blueberries immediately; add directly from the freezer to avoid blue batter
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together all the dry ingredients: almond flour, coconut flour, chia seeds, baking soda, and salt.
- In another bowl, beat the wet ingredients: eggs, honey, vanilla extract, and coconut oil until well mixed.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries last.
Baking
- Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
- Bake in the preheated oven for about 22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store cooled muffins in an airtight container at room temperature for up to two days. For longer storage, freeze individually wrapped muffins and microwave for 20 seconds before serving.