Description
Blueberry-packed Paleo Muffins deliver pure morning delight with wholesome almond flour and fresh berries. Nutrient-dense ingredients combine for a guilt-free breakfast treat you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 eggs
- 2/3 cup (160 ml) pure maple syrup or 1/2 cup (120 ml) honey
- 1 cup (150 g) fresh blueberries
Flour and Binding Agents:
- 1/4 cup + 2 tablespoons (45 g) ground golden flaxseed
- 1/4 cup + 2 tablespoons (45 g) coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Liquid and Flavor Ingredients:
- 1/4 cup (60 ml) coconut milk
- 2 tablespoons (30 ml) light olive oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Warm the oven to 350°F and prepare a muffin tin with protective liners, creating a perfect baking environment.
- Construct a smooth liquid mixture by vigorously whisking eggs, maple syrup, ground flaxseed, coconut milk, olive oil, vanilla extract, and lemon zest until thoroughly integrated.
- Introduce dry ingredients – coconut flour, baking powder, baking soda, and salt – into the wet mixture, stirring carefully to avoid overmixing and maintain a delicate texture.
- Delicately incorporate fresh blueberries throughout the batter, ensuring even distribution for consistent fruity bursts in each muffin.
- Portion the batter into muffin cups, filling each approximately two-thirds full and gently smoothing the surface for uniform appearance.
- Position the muffin tin in the preheated oven and bake for approximately 20 minutes, monitoring until a testing skewer emerges completely clean when inserted into the center of a muffin.
- Let the muffins rest inside the tin for 10 minutes, allowing them to stabilize and slightly contract from the pan’s edges.
- Transfer the muffins to a wire cooling rack, permitting them to reach room temperature and develop a perfect tender crumb before serving.
Notes
- Use room temperature eggs for smoother batter and better rising, ensuring a fluffy muffin texture.
- Substitute blueberries with other berries like raspberries or chopped strawberries for flavor variety.
- Gently fold blueberries to prevent color bleeding and maintain whole berry integrity in the muffins.
- Freeze extra muffins in an airtight container for up to 3 weeks, perfect for quick grab-and-go breakfasts or snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 9 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg