Paleo Blueberry Muffins
These grain-free and gluten-free blueberry muffins will hit the spot every time. Great for breakfast or just a snack! The lemon zest makes the blueberries just sing and the coconut sugar gives just the right amount of sweetness. These are a crowd pleaser.
Servings: 12
Equipment
- muffin tin
Ingredients
- 2 cups almond flour
- 1/2 cup of tapioca flour
- 1 tbsp coconut flour
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1 1/2 tsp baking powder
- zest of one lemon
- 1/3 cup milk of choice I used almond milk
- 1/3 cup coconut oil measured solid then melted
- 1/2 tsp vanilla extract
- 3 eggs room temp
- 3/4 cup fresh blueberries
Instructions
- Preheat oven to 177C/350F.
- Use parchment paper muffin liners in your 12-count muffin tin.
- In one bowl mix together your dry ingredients, flours, sugar, salt, and baking powder.
- In another bowl mix together your wet ingredients. Lemon zest, milk, oil, vanilla, and eggs.
- Mix the wet into the dry ingredients. Do not overmix.
- Fold in your blueberries.
- Fill muffin liners 3/4 full.
- Bake for 20- 24 mins or until completely set. Do not overcook. Mine were ready in about 22 mins.
Notes
Let them sit on the counter to cool off.
Leftovers need to be stored in the refrigerator. Freeze any extras.
Leftovers need to be stored in the refrigerator. Freeze any extras.