Paleo Blueberry Muffins
A grain-free muffin recipe that is fluffy and full of blueberries on the inside and has a crisp top on the outside.
Servings: 12 muffins
Ingredients
- 1/2 cup olive oil
- 3/4 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups blanched almond flour packed
- 1/2 cup tapioca flour
- 1/4 cup coconut flour packed
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 cup almond milk
- 1 3/4 cups blueberries
- 1 Tablespoon coconut sugar (to sprinkle on top of the muffins)
Instructions
- Preheat oven to 375 degrees F. Grease and line a 12 cup muffin pan.
- In a large bowl, mix the almond flour, tapioca flour, coconut flour, salt, cream of tartar and baking soda together. Set it aside.
- In another large bowl, mix the olive oil, coconut sugar, eggs, and vanilla together with a handheld mixer for 45-60 seconds.
- Add half of the flour mixture to the wet mixture and mix with the handheld mixer. Add half of the almond milk ( 1/4 cup ) and mix. Repeat with the other half of the flour mixture and the other half of the almond milk.
- If you are using fresh blueberries, mash 1/2 cup of the fresh blueberries fold them into the batter. Then fold in the remaining whole blueberries into the batter.
- If you are using frozen blueberries, put them into a bowl and cover them in 2 Tablespoons of tapioca flour. Mix the berries so they are fully covered in the flour. Then pour the blueberries into the batter and fold them in.
- Evenly distribute the batter into all of the muffin tins. Evenly sprinkle the tops of all of the muffins with the 1 Tablspoon of coconut sugar.
- Bake for 22-28 minutes, until golden. Let the muffins cool in the tin for several minutes before removing.
- Tip: use a knife to loosen them from the tin before taking them out.
Notes
- Instead of olive oil, you can use a light flavored oil like avocado oil.
- Instead of coconut sugar, you can use maple sugar.
- Instead of tapioca flour, you can use arrowroot powder.
- Instead of almond milk, you can use any non-dairy milk of choice.
- If you are using frozen blueberries, make sure to cover them in 2 Tablespoons of tapioca flour prior to putting them in the muffin batter. Do not thaw them out because that will make your muffins soggy.
Nutrition
Calories: 235kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 194mg | Potassium: 70mg | Fiber: 3g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg