I loooove these muffins. I’ve been playing around with this recipe for quite a while and finally nailed it down well enough to share it with you.

Paleo is one of the biggest nutrition buzzwords lately. I don’t use the term a lot because I don’t want to focus on fad dieting or picking a diet camp, but it’s a really good representation of a lot of gluten-free & dairy-free food.

Easy Paleo Blueberry Muffin Ingredients

All of the ingredients in these muffins have excellent health benefits, especially the coconut oil. Coconut oil is rich in healthy medium-chain fatty acids (also referred to as medium-chain triglycerides), which are easy on the digestive system, and some studies have even shown they can help with weight maintenance and weight loss.

A few of you have asked why I add apple cider vinegar (ACV) to recipes like these. You can’t taste it in this recipe. The baking soda needs an acid to react with, which helps create air pockets in muffins and helps brown their tops in the oven. The baking soda reacts with both the honey and ACV in this recipe to create those effects. See kids, science actually is useful in adulthood 😉

Keep in mind that almond flour is much denser than traditional wheat flour, so these little muffins pack a lot of food into a little package. One or two, or ok three, will do it.

How To Make Easy Paleo Blueberry Muffins

I like to make these in a food processor because I find it way easier to work with and easier to clean, and the blade really processes the coconut oil well. You could also use a stand mixer or hand mixer; just use what’s easiest for you.

A mini muffin tin works best here to get them to cook through; I’ve tried it with standard-size tins and they just don’t turn out the same.

One of the best things about these muffins is that they’re great at room temperature or from the refrigerator, and they even freeze beautifully. I actually love them straight out of the freezer.

Almond Flour Blueberry Muffins Recipe

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• Author: Elizabeth Rider
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 36 1x
• Category: Breakfast, Snack
• Method: Mix, Bake
• Cuisine: Healthy

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Description

We love this easy almond flour blueberry muffins recipe. This particular recipe makes 36 mini muffins. A mini muffin tin works best here to get them to cook through; I’ve tried it with standard-size tins and they just don’t turn out the same.

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Ingredients

Units USM Scale 1x2x3x

Wet ingredients:

• 1/4 cup virgin coconut oil, see note below* (or unsalted butter at room temperature)
• 1/4 cup honey
• 3 eggs
• 1 cup mashed overripe bananas (that’s about 2 medium bananas)
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar (you can’t taste this, but it helps the baking soda activate)

Dry ingredients:

• 3 cups almond flour
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda

Mix-in:

• 1 cup blueberries, fresh or frozen

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Instructions

1. Preheat the oven to 350 F. Line a mini muffin tin with liners, or spray with an all-natural cooking spray. (I prefer the liners.)
2. Combine the wet ingredients (you can do this in the food processor until well mixed, about 30 seconds, or in a bowl with a whisk). Add the sea salt and baking soda and mix for another 10 seconds to make sure they are both incorporated well.
3. Add the almond flour and whisk (or process) for another 30-45 seconds until well mixed. Fold in the blueberries. (If using a food processor, unplug the food processor and remove the blade, then gently fold in the blueberries.)
4. Add 1 tablespoon of the batter to each mini muffin cup.
5. Bake for 14-15 minutes, until the tops are lightly golden brown and the muffins are cooked through.
6. Store in an airtight container on the counter up to 3 days, in the refrigerator up to a week or in the freezer up to 3 months.

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Notes

Tips:

• This recipe makes 36 mini muffins. A mini muffin tin works best here to get them to cook through; I’ve tried it with standard size tins and they just don’t turn out the same.
• *If you’re not using a food processor, the coconut oil or butter should be melted and cooled to make it easily incorporate into the recipe. I like to make these in a food processor because I find it way easier to work with and easier to clean, and the blade really processes the coconut oil well. You could also use a hand mixer or bowl and whisk with melted and cooled oil or butter, just use what’s easiest for you.
• One of the best things about these muffins is that they’re great at room temperature or from the refrigerator, and they even freeze beautifully. I actually love them straight out of the freezer.

Store in an airtight container on the counter up to 3 days, in the refrigerator up to a week or in the freezer up to 3 months.

Hope you love them as much as I do.

Happy muffin making!