Blueberry Paleo Muffins

Blueberry Paleo Muffins

These gluten-free blueberry paleo muffins are one of my favorite breakfasts. They fill the kitchen with the smell of blueberries, almonds, lemon and honey. There’s nothing better than a warm homemade blueberry muffin and a cappuccino on a sunny morning.

I use almond flour for these muffins just because I like the flavor of almonds with the blueberries. It’s important to use a very finely ground blanched almond flour to get the delicate flavor and texture of traditional blueberry muffins. I don’t think almond meal or course ground almond flour would work well for this recipe.

Like most almond flour baked goods, these blueberry paleo muffins are best eaten the same day they are made. I like them warm right out of the oven. If you’re not going to eat them all right away, put them in the freezer. They can be reheated in the oven or toaster oven. Put the frozen muffins in a cold oven, and set the oven to 300 degrees. The muffins should be thawed and warmed through in 15-20 minutes.

Blueberry Paleo Muffins on cookeatpaleo.com/blueberry-paleo-muffins-recipe/

Blueberry Paleo Muffins

Yield: 8-9 muffins

Ingredients

  • 200 grams almond flour (about 2 cups)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 eggs
  • 1/4 cup honey
  • 2 tablespoons ghee, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon organic vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 325 degrees and grease or line muffin tin.
  2. Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
  3. Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
  4. Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
http://cookeatpaleo.com/blueberry-paleo-muffins-recipe/

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Comments

  1. Caitlin says

    Very good. Not too sweet, nice flavor. VERY filling. I agree with using the finest almond flour you can buy. I only had Bob’s Red Mill almond meal on hand, so there were little pieces of almond that weren’t completely ground up in the muffins, but they were still delicious!

    • says

      I don’t track calories, but I did a quick calculation on MyFitnessPal app and it came out to 215 calories each if you make 9 muffins. I think there are a lot of online calorie calculators if you want to get more precise calorie info.

  2. Mel says

    I made these today and wanted to post because people are always asking about substitutions. Instead of the eggs, I used 1 cup of sugarless pumpkin butter. You could also use unsweetened applesauce or apple butter. I also used butter, not ghee, and melted it. I omitted blueberries and only used maybe 2T of the honey.

    They turned out great! They were a little bit wet, even after cooking a little longer than stated. So maybe a little less pumpkin butter next time? But the taste was great and they were very filling! Thanks!

  3. Meridee says

    I just took these out of the oven, waited about 10 minutes and couldn’t wait any longer. They are fabulous!!! I’m going to make the apple muffins next. I used coconut oil instead ghee.

  4. says

    Just wanted to let you know that, after making these for the first time a couple months ago, they have become my go-to muffin recipe! So easy, and so tasty. Thank you so much for sharing this with us!

    • says

      You’re welcome! This is one of my go-to recipes as well. I always like to keep some in the freezer so I have an emergency breakfast or snack. :)

  5. says

    I used one and a quarter cup nut flour with three-quarters tapioca starch and they came out GREAT! Not nearly as grainy and course as all nut flour muffins I’ve made in the past. Delicious.

  6. sarah says

    ran low on almond flour so substituted coconut flour and equal amt coconut milk – turned out beautifully! Thank you for posting this amazing recipe

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