Blueberry Paleo Muffins are light and super moist, gluten free, dairy free and grain free. This low carb paleo muffin is healthy, tastes amazing, is simple and easily whipped up in one bowl. Make a batch for this week’s snacks or breakfast.
I’ve only just started looking into Paleo recipes after having read that this type of diet may help me with my Crohn’s disease, so I decided to look into it further.
The Paleo diet is based on whole foods: meat, poultry, fish, fruit, vegetables, nuts and seeds. Practically, anything that isn’t processed. This diet avoids dairy products, cereals, grains and legumes.
I wanted to bake some muffins however I also wanted to follow the Paleo principles. I was intrigued to find that this could be done by simply using almond or coconut flour. Avoiding grains automatically means that the recipes are gluten free and baking muffins with almond or coconut flour make them low carb too which is an added advantage if you’re watching your weight.
These deliciously tasty muffins are high in protein and low in carbs and there’s just enough sweetness. So, you can enjoy your healthy Blueberry Paleo Muffins without feeling guilty.
This recipe is quick and easy. All you need is a large bowl and combine the ingredients together and bake.
Just remember that baking time can vary depending on your oven. The muffins should take about 30 minutes. You’ll know their done by inserting a cake tester and it comes out clean.
I used a combination of blanched almond flour and coconut flour. If you’re not keen on using coconut flour feel free to make them with just almond flour.
I make my own almond flour by processing blanched almonds and giving them the final grind with the coffee bean grinder. This way the almond flour is freshly ground and it’s cheaper too.
You can use fresh blueberries or frozen blueberries can be used as well.
I tried a batch of muffins with dark chocolate pieces, this week. They are simply divine straight out of the oven! Try them.
The muffins can be stored in an airtight container for up to 5 days. I usually line the container with a piece of absorbent paper towel to absorb the moisture. They can be kept in the refrigerator for up to a week or frozen for up to two months.
Let’s get cooking!
Blueberry Paleo Muffins are light, super moist, gluten free, dairy free and grain free. High in protein, low in carbs, healthy, simple & quick to make. Grease a 12 cup muffin pan or line the cups with paper baking cups Preheat the oven to moderate (180°C/350°F) Place the dairy free butter, vanilla bean extract and sugar in a bowl and mix well Mix in the blanched almond flour, coconut flour, pinch of salt and baking powder Add the eggs and almond milk, mixing well after each addition Fold in the blueberries Distribute the batter into the muffin cups and bake for about 30 minutes or until an inserted cake tester comes out clean.BLUEBERRY PALEO MUFFINS
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