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4.63
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24
votes
Paleo Blueberry Muffin Recipe
These gluten-free blueberry muffins are a delicious way to start the day.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
almond flour blueberry muffins, paleo blueberry muffins
Diet:
Dairy Free, Gluten Free, Paleo, Vegetarian
Servings:
9
muffins
Calories:
215
kcal
Author:
Lisa Wells
Ingredients
2
cups
fine almond flour
(100 grams per cup by weight)
½
teaspoon
baking soda
⅛
teaspoon
fine sea salt
3
eggs
¼
cup
honey
2
tablespoons
ghee
or coconut oil, melted
1
tablespoon
lemon juice
1
teaspoon
organic vanilla extract
1
cup
fresh blueberries
Instructions
Preheat oven to 325 degrees and grease or line muffin tin.
Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
Using a large scoop, fill muffin cups ¾ full.
Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
Video
Notes
For dairy-free: use coconut oil instead of ghee
Recommended for this recipe:
very finely ground blanched almond flour
baking cups
a muffin scoop
Nutrition
Calories:
215
kcal
|
Carbohydrates:
15
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Cholesterol:
63
mg
|
Sodium:
114
mg
|
Potassium:
37
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
90
IU
|
Vitamin C:
2.2
mg
|
Calcium:
55
mg
|
Iron:
1.2
mg