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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.