Blueberry Muffins

These blueberry muffins are the perfect balance between sweet fruit and savory dough.  This Paleo version, made with a mixture of gluten-free flours, is a great breakfast muffin or a nice snack.  My husband breaks up the muffins and eats them in his Dairy-Free Ice Cream…yum!

makes 12 muffins

Ingredients:

  • 3 eggs
  • 3 tbsp melted coconut oil
  • 1 cup water
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 cup tapioca flour
  • 2 tbsp ground flax seeds
  • 1/4 tsp nutmeg
  • 1 1/2 tsp baking soda
  • 12 ounces fresh blueberries

Directions:

  1. Heat the oven to 350 degrees.
  2. Combine the eggs, coconut oil, water, lemon juice, vinegar and salt in a large bowl and whisk the ingredients together.
  3. In a separate bowl, combine the three flours, flax seeds, nutmeg and baking soda.
  4. Add the dry, flour mixture into the wet ingredients, and mix until the dry mixture is fully incorporated with the wet.
  5. Finally, add the fresh blueberries and stir slightly only to combine.  You don’t want to mash the blueberries.
  6. Scoop muffin mixture into lined muffin tins or into Silicone Baking Rings.
  7. Bake for 25 – 30 minutes.

Variation:

Also check out this amazing Blueberry Crumble.

Blueberry Crumble

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