Paleo Blueberry Muffins that are simple to make, tender, and healthy. They are perfect for a grab-and-go breakfast, or post-workout snack. They are naturally gluten-free, grain-free, dairy-free, and a perfectly delicious almond flour blueberry muffins.
The base ingredients of almond flour, baking soda, salt, maple syrup, oil, and eggs is one that we’ve used for many years. I’m having so much fun coming up with different paleo muffin flavors.
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One of the many things that I love about these paleo blueberry muffins is that they are super simple to make. Check out the video below to see what I mean. It only takes one bowl, and about 20 minutes to bake up.
In less than 30 minutes you’ll be pulling these fresh Paleo Blueberry Muffins out of the oven!
I like to use frozen blueberries when I bake, so the juice doesn’t run out as quickly. This allows the batter to set up before the blueberries cook through. You can use fresh blueberries in this almond flour blueberry muffin recipe if you like.
WHAT CAN I USE INSTEAD OF HONEY IN PALEO MUFFINS?
You can use maple syrup, agave or a sugar free syrup in this recipe in place of the maple syrup. Just note that the flavor will be different. Maple syrup tends to be mild in flavor while still adding a touch of sweetness.
PALEO BLUEBERRY MUFFIN RECIPE
If you follow the instructions for these Paleo Blueberry Muffins, they are fail-proof. I haven’t tried any substitutions other than the honey for maple syrup.
The honey lends a stronger sweetness and tends to make the muffins bake into more of a golden brown color vs. a lighter brown color like you see in these photos. A few people have substituted the eggs in some of my other paleo muffin recipe with success, but again, I have not tried it myself.
I imagine this paleo blueberry muffin recipe would create a slightly denser, but still yummy paleo muffin.
These are essentially almond flour muffins. One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour. It has a lot more protien and fat, and less starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking almond flour muffins with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
HOW TO MAKE PALEO BLUEBERRY MUFFINS
It’s simple to make paleo blueberry muffins!
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add oil, maple syrup, eggs, vanilla extract, and lemon zest and mix until well combined.
- Fold in blueberries.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Happy Baking and Cooking!