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Recipes

Easy Paleo Blueberry Muffin Recipe

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. It does add a little flavor, but it’s more than 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.

EASY PALEO BLUEBERRY MUFFIN RECIPE

How To Make ‘Em

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.

paleo blueberry muffin ingredients

 

Easy Paleo Blueberry Muffin Recipe
 
Prep time:
Cook time:
Total time:
 
Author:
Yield: 36
Ingredients
  • Wet ingredients:
  • ¼ cup virgin coconut oil
  • ¼ cup raw honey
  • 3 eggs
  • 1 cup mashed overripe bananas (that’s about 2 medium bananas)
  • 1.5 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • Dry ingredients:
  • ¾ teaspoons fine sea salt
  • ½ teaspoon baking soda
  • 3 cups almond flour
  • 1 cup blueberries, fresh or frozen
  • optional: extra chia seeds to sprinkle on top before baking
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 in the food processor until well mixed, about 30 seconds. Add the sea salt and baking soda and process another 10 seconds to make sure they are both incorporated well. Add the almond flour and process another 30-45 seconds until well mixed. Unplug the food processor and remove the blade, then gently fold in the blueberries.
  3. Add 1 tablespoon of the batter to each mini muffin cup. Sprinkle the chia seeds on top before baking if you’d like, this is mostly just for looks.
  4. Bake for 14-15 minutes, until the tops are lightly golden brown and the muffins are cooked through.
  5. 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.
Notes
Tips:

- This recipe makes 36 mini 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.

 

paleo blueberry muffin recipe elizabeth rider

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!

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Add a Comment

  1. Claudia Menger

    October 27th, 2015 at 1:04 pm

    Those muffins look delicious! Definitely gonna make muffins this weekend:). Thank you for sharing!

  2. Bernadette sheppard

    November 13th, 2015 at 2:46 am

    Please would put an approximate calorific value on your recipes.

  3. KF

    January 2nd, 2016 at 1:25 pm

    What are some options to the almond flour for allergy reasons?

  4. Joan Camara

    March 24th, 2016 at 9:09 am

    Perhaps, “organic” almond flour?? How about, “organic” coconut flour? If you eat pure, unadulterated, non-gmo, ORGANIC foods…..you just might find your allergies fading away!

  5. Brittney Pereira

    January 24th, 2016 at 5:20 pm

    This recipe is a unanimous favorite in my house! I used 2 and 3/4 cups of almond flour and 1/4 cup of coconut flour because that was all that I had on hand and the texture was incredible! Thank you for sharing. Your recipes have changed my life.

  6. Red

    February 3rd, 2016 at 6:42 pm

    I want to try this, but just wondering, if I made this in a regular sized muffin pan would it still work? Would I need to make modifications? Would the portion size be too big then for a snack?

  7. Joan Camara

    March 24th, 2016 at 9:07 am

    Did you read everything, or just skip to the recipie? I copy and pasted HER words…that you missed…

    “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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