Paleo Blueberry Muffins with Chia Seeds
These soft and tender paleo blueberry muffins combine juicy blueberries with chia seeds for a delicious breakfast or snack, while remaining grain-free and healthy.
Ingredients
Dry Ingredients
- 2 cups almond flour Use blanched almond flour for best results.
- 1 tsp baking soda Ensure it's fresh for better rise.
- 1/4 tsp salt Balances sweetness.
Wet Ingredients
- 3 large eggs Room temperature for better mixing.
- 1/4 cup honey or maple syrup For sweetness; adjust to taste.
- 1/2 cup unsweetened applesauce Adds moisture without added fat.
Add-ins
- 1 cup blueberries Fresh or frozen can be used.
- 1/4 cup chia seeds Helps with moisture retention.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine almond flour, baking soda, and salt.
- In another bowl, whisk together the eggs, honey or maple syrup, and applesauce.
Mixing
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries and chia seeds into the batter.
Baking
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cooling in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. Muffins can be frozen; allow to cool completely before wrapping tightly and freezing.