These blueberry muffins are the perfect balance between sweet fruit and savory dough.
This Paleo version is made with a mixture of gluten-free flours and is a great morning breakfast muffin or an afternoon special treat.
Fun Facts About Blueberries
The size of your berry matters! Smaller blueberries tend to be sweeter and used more often for juices jams, and muffins like these. So scout around for the smaller ones if you can.
Peak blueberry season is generally from June through August; However, in Florida, where they produce about 17 million pounds of blueberries, the season starts as early as March.
1 cup of blueberries contains about 25% of your daily Vitamin C. I mean do you need more reasons to enjoy blueberries? These pack a punch in both super yummy sweetness while also getting your vitamins.
Sub Frozen Blueberries when Not in Season
Fruits and vegetables lose essential nutrients immediately after they’re picked.
As the fruit travels from the farm, to the grocery store, to your house, and finally ends up on your plate, the fruit can lose up to 45% of its essential nutrients.
Frozen fruits are flash-frozen immediately after being harvested. This holds the essential nutrients in place until you eat them.
Frozen fruit is also available year-round, and in most cases, costs less than its fresh counterparts.
Buying fresh fruits from a Farmer’s Market or a CSA Program is the best option. However, if this is not available or the fruit you need is not in season, frozen fruit is an excellent option for these blueberry muffins.
I recommend using organic blueberries, but you can read more about why in this post.
Blueberry Muffins Recipe
- 3 eggs
- 3 tbsp melted coconut oil
- 1 cup water
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1 cup almond flour
- 3/4 cup coconut flour
- 1 cup tapioca flour
- 2 tbsp ground flax seeds
- 1/4 tsp nutmeg
- 2 tsp baking soda
- 12 ounces fresh blueberries
- Heat the oven to 350 degrees.
- Combine the eggs, coconut oil, water, lemon juice, vinegar and salt in a large bowl and whisk the ingredients together.
- In a separate bowl, combine the three flours, flax seeds, nutmeg and baking soda.
- Add the dry, flour mixture into the wet ingredients, and mix until the dry mixture is fully incorporated with the wet.
- Finally, add the fresh blueberries and stir slightly only to combine. You don’t want to mash the blueberries.
- Scoop muffin mixture into lined muffin tins or into Silicone Baking Rings.
- Bake for 25 – 30 minutes.
Other Blueberry Recipes
What Are Your Favorite Berries?
This is tough for me. I love blueberries and strawberries for sure, but can’t decide which one ranks higher.
What are your favorite berries?
Do you have a favorite recipe using berries you want to share with us?
Comment below and join the conversation.