Paleo Blueberry Muffins
Easy paleo blueberry muffins that are moist and tender in the center, bursting with blueberries and have a sugar-dusted golden top.
Ingredients
- 2 cups almond flour
- 1 cup coconut sugar
- 2 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1 tablespoon psyllium seed husk powder
- 1/2 teaspoon baking soda
- 1/4 cup almond milk
- 1 tablespoon lemon juice
- 3 eggs room temperature
- 2 1/2 tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1 1/2 cup fresh blueberries mixed with 1 tablespoon almond flour plus extra for topping!
Instructions
- Preheat the oven to 400 degrees.
- Whisk together the dry ingredients : almond flour, coconut sugar, coconut flour, sea salt, psyllium seed husk powder, and bakind soda until everything is fully combined.
- In a seperate bowl whisk vigorously the wet ingredients: almond milk, lemon juice, eggs, melted coconut oil and vanilla. Whisk until everything is well mixed. The more bubbles the better!
- Mix the dry ingredients into the wet ingredients and combine until just mixed. Fold in the blueberries to the mixture.
- Line a muffin pan with muffin liners or grease lightly with coconut oil.
- Using a 1/4 measuring cup, fill each muffin tin about 3/4 of the way full. Top with leftover blueberries. Optional: sprinkle each muffin with a light dustin of cane sugar. (You can omit this if strictly paleo, but it adds a beautiful golden crisp top to each muffin! Coconut sugar will not yield the same result)
- Bake the muffins at 400 degrees for 5 minutes and then drop the temperature down to 350 degrees for another 19-20 minutes until a toothpick comes out clean. Allow to cook for 30 minutes before enjoying.
Notes
Storage: These muffins are really the best fresh baked, day of. After that, you can store them in an airtight container in the fridge for up to 3 days.
These freeze beautifully for up to 2 months!