Paleo Blueberry Muffins (Made Without Almond Flour)

Why You’ll Love This Recipe

These Paleo Blueberry Muffins are a delicious and nutritious alternative to traditional muffins. They are grain-free and gluten-free, making them a great option for anyone following a paleo or allergy-friendly diet. The coconut flour gives them a light, airy texture, while the golden flaxseed adds a subtle nutty flavor and extra fiber. With the natural sweetness from maple syrup and a burst of fresh blueberries in every bite, these muffins are a healthier way to indulge in a muffin without compromising on taste. Plus, they’re easy to make and perfect for meal prep!

Ingredients

• 2 eggs
• 2/3 cup pure maple syrup (or 1/2 cup honey)
• 1/4 cup + 2 Tablespoons ground golden flaxseed
• 1/4 cup coconut milk
• 2 Tablespoons oil (I used light tasting olive oil)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 cup + 2 Tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Generous 2/3 cup fresh blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the eggs, maple syrup (or honey), coconut milk, oil, vanilla extract, and lemon zest until fully combined.
3. In a separate bowl, mix together the coconut flour, ground golden flaxseed, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and stir until smooth. The batter will be thicker than traditional muffin batter, which is normal due to the coconut flour.
5. Gently fold in the fresh blueberries, being careful not to break them apart.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes 12 muffins.

• Prep time: 10 minutes
• Baking time: 18-22 minutes
• Total time: 30-35 minutes

Variations

• Vegan: To make these muffins vegan, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg).
• Berries: Feel free to swap out the blueberries for other berries like raspberries, blackberries, or strawberries, or even a combination of them.
• Citrus: Add more zest from another citrus fruit, such as orange or lime, to give the muffins a different flavor profile.
• Nuts: Fold in some chopped walnuts or pecans for extra crunch and flavor.

Storage/Reheating

Store the Paleo Blueberry Muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to 2 months. To reheat, simply microwave for a few seconds or warm them in the oven for a few minutes at 300°F (150°C).

FAQs

Can I use a different sweetener instead of maple syrup?

Yes, you can use honey or another liquid sweetener of your choice, but maple syrup gives a distinct flavor that pairs perfectly with the blueberries.

Can I make these muffins without coconut flour?

Coconut flour is key to making these muffins paleo-friendly and gluten-free, and it also helps with texture. You can’t directly substitute coconut flour with other flours, but you could experiment with a blend of arrowroot flour and more flaxseed if needed.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but be sure to fold them in gently to avoid turning your batter purple. You might want to add a little extra baking time if using frozen berries.

Are these muffins nut-free?

Yes, these muffins are nut-free as they do not contain almond flour or any other nuts. They are perfect for those with nut allergies.

Can I make these muffins without eggs?

Yes, you can substitute the eggs with flax eggs or chia eggs (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water per egg).

Can I add protein powder to these muffins?

Yes, you can add a scoop of your favorite protein powder to the batter. Just be mindful that this may affect the texture, so you might need to adjust the liquid ingredients slightly.

Can I make these muffins ahead of time?

Absolutely! These muffins store well, so you can make them in advance and enjoy them for breakfast or as a snack throughout the week.

How can I make these muffins sweeter?

If you prefer sweeter muffins, you can increase the amount of maple syrup or add a little extra sweetener like stevia or coconut sugar.

What can I use in place of the coconut milk?

You can substitute coconut milk with any non-dairy milk like almond milk, cashew milk, or oat milk.

Can I make mini muffins with this recipe?

Yes, you can use a mini muffin tin to make smaller muffins. Be sure to reduce the baking time to around 10-15 minutes, checking for doneness with a toothpick.

Conclusion

These Paleo Blueberry Muffins are a perfect balance of flavor and texture, making them a great option for anyone looking for a gluten-free, grain-free treat. With the use of coconut flour and flaxseed, they offer a healthier, light muffin option that’s packed with fresh blueberries. Whether for a grab-and-go breakfast or a snack, these muffins are not only tasty but also full of wholesome ingredients that will leave you feeling satisfied. Enjoy them as part of a healthy lifestyle without compromising on taste!

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