Almond Flour Paleo Blueberry Muffins

Almost every Friday, a volunteer at the non-profit where I work brings muffins and other little breakfast pastries. Such a sweet gesture that is always a big hit with everyone! While I usually have no problem passing on any store-bought baked goods, this past Friday there was just something about the Blueberry muffins that gave me a major hankering!

One way I have learned to keep myself on the “paleo track” over the years is to tell myself, “If you want to eat a ____, you can but you have to make it yourself.” This is a pretty handy rule of thumb when it comes to treats like cookies, breakfast pastries, and even ice cream! Sometimes, the idea of baking/making whatever treat seems like too much work, so I figure it must not have been worth it anyway. Other times, the idea of making something from scratch sounds totally enticing and enjoyable, so I get to appreciate the experience of creating something AND getting to eat it.

This may sound totally crazy, but it works for me!

So anyway, back to the Blueberry Muffins…once I had the craving, it stuck with me and for some reason, baking with blueberries seemed like the perfect activity on Sunday morning!

When I make Paleo baked goods, I’ve typically found that a combination of flours (almond, coconut, arrowroot, etc.) usually turns out best. But I discovered I was out of coconut flour and really just wanted to use what I had on hand without making a special shopping trip. Plus, I would always rather bring the simplest of recipes to the blog whenever possible (without sacrificing flavor or texture, of course!) It worked out to my benefit (and yours, if you decide to make these) because these ended up being the most perfect paleo muffins I have made to date!

I did a little research and found a reputable recipe using ONLY almond flour, made a few tiny adjustments, and here we are!

The benefit of using almond flour in a baking recipe is that they are protein backed and lower in carbohydrates, making them a great addition to your breakfast or mid-morning snack!

I love that the recipe only calls for 2 tablespoons of honey as the sweetener, making them a MUCH healthier alternative to the typical storebought “cupcake” camouflaged as a muffin. Yet they are still plenty sweet!

I try to always have berries (including blueberries) in the freezer in case we want to make a smoothie, so I went with the frozen variety, but you could definitely use fresh! I think the blueberries have a tendency to sink a little when they are frozen, but I didn’t mind one bit!

The texture of these muffins is so spongy and cake-like! Perfectly moist- not dry OR soggy…as any good muffin should be!

Have I convinced you yet that it is a good idea to make these delicious, healthy, and super simple muffins? While this recipe only calls for 6 muffins, if you are planning on sharing, I would highly recommend doubling the recipe. I usually cannot be trusted with baked goods in the house, but if I’m going to eat a muffin, these are the ones to go with! Protein packed, naturally sweetened, low in sugar, and nothing yucky or artificial about it-all REAL FOOD ingredients. Not only are they healthier than the storebought version, they taste better too! 

Ingredients 

For 6 regular sized muffins

• 1 cup almond flour
• 1/8 tsp baking soda
• pinch of salt
• 1/2 cup full fat coconut milk (from a can, may need to be blended first)
• 2 Tbsp coconut oil
• 2 Tbsp honey
• 1 egg
• 1 tsp vanilla
• 1/4-1/2 cup blueberries (fresh or frozen)

Instructions

1. Preheat oven to 350º. Line a muffin tin with paper or silicone baking cups (this recipe makes 6).
2. Combine all dry ingredients (almond flour, baking soda, and salt) in a bowl.
3. In a separate bowl, whisk together the wet ingredients (coconut milk, coconut oil, honey, vanilla, and egg) You may need to melt the honey and coconut oil to make sure everything mixes well. 
4. Add the wet and dry ingredients together, careful not to over mix. 
5. If using frozen blueberries, pat them dry as best you can. Add them to the batter bowl and gently fold them into the mixture. 
6. Spoon the batter into the prepared muffin tin.
7. Make at 350º for about 22-25 minutes, or until a toothpick comes out of the center clean. Allow to cool before removing and serving. Store in a cool dark place…AKA the refrigerator. 

Perfect, I tell you! I think I am going to use this exact recipe, minus the blueberries, the next time I make birthday cupcakes…they are that cakey and sweet! They would also be great as mini muffins. I am definitely regretting not making a bigger batch, but I see many more variations in my near future!

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Almond Flour Paleo Blueberry Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Perfectly sweetened, grain free Blueberry muffins-perfect for any time you have the itch to bake and a craving for a good ol' fashioned muffin! 

Course: Breakfast

Servings: 6

Author: Maggie @ Our Fine Day

Ingredients

• 1 cup almond flour
• 1/8 tsp  baking soda
• pinch of salt
• 1/2 cup full fat coconut milk from a can, may need to be blended first
• 2 Tbsp coconut oil
• 2 Tbsp honey
• 1 egg
• 1 tsp vanilla
• 1/4-1/2 cup blueberries fresh or frozen

Instructions

1. Preheat oven to 350º. Line a muffin tin with baking cups (this recipe makes 6).
2. Combine all dry ingredients (almond flour, baking soda, and salt) in a bowl.
3. In a separate bowl, whisk together the wet ingredients (coconut milk, coconut oil, honey, vanilla, and egg) making sure that everything is melted and combined.
4. Add the wet and dry ingredients together, careful not to over mix.
5. If using frozen blueberries, pat them dry as best you can. Add them to the batter bowl and gently fold them into the mixture.
6. Spoon the batter into the prepared muffin tin.

7. Make at 350º for about 22-25 minutes, or until a toothpick comes out of the center clean. Allow to cool slightly before serving or store in a cool dark place.