Paleo Blueberry Muffins (Healthy Blueberry Muffins)
Paleo blueberry muffins are sweet, moist and fluffy! They're also gluten-free and dairy-free. It's a healthy version of the classic recipe you know and love.
Servings: 12 servings
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
- 2 eggs room temperature
- 1/3 cup almond milk
- 2/3 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoons vanilla extract
Preheat your oven to 350 degrees fahrenheit and line a muffin pan with baking cups.
Add all of the dry ingredients to a mixing bowl and whisk together.
Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
Fold the blueberries into the batter. You can always reserve a few blueberries to add to the top of the muffins before baking.
Evenly divide the batter between 12 baking cups. They should be about 85-90% full.
Bake the blueberry muffins for 28-33 minutes, or until they're lightly golden on the top and a toothpick comes out clean.
- For all of the flour brands I use and recommend, make sure to check out my Shop page.
Calories: 249kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 65mg | Fiber: 3g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg