Are you ready to indulge in a delightful treat that’s not only scrumptious but also aligns with your Paleo lifestyle? Say hello to our Jumbo Paleo Blueberry Muffins! Bursting with juicy blueberries and made with wholesome almond flour, these gluten-free and dairy-free muffins are the perfect way to kickstart your day or satisfy your afternoon cravings. In just 35 minutes, you can whip up a batch of these fluffy, flavorful muffins that will leave your taste buds dancing and your body feeling great. Trust us, once you take a bite, you’ll be coming back for seconds (and thirds!). Dive into our recipe and discover how easy it is to bake your way to happiness!
Ingredients
- 2 cups almond flour
- 1/4 cup honey
- 1/4 cup coconut oil
- 3 large eggs
- 1 tsp baking powder
- 1 cup fresh blueberries
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a little coconut oil to prevent sticking.
- In a large mixing bowl, combine the almond flour, baking powder, and salt. Stir until the dry ingredients are well mixed.
- In a separate bowl, whisk together the eggs, honey, and melted coconut oil until smooth and well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the 6 muffin cups, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Jumbo Paleo Blueberry Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Tips
- Choose Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If using frozen, be sure to thaw them and pat them dry to avoid excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense muffins, so a gentle hand is key!
- Perfectly Measure Almond Flour: Use a spoon to scoop almond flour into your measuring cup and level it off with a knife. This prevents packing, which can result in dry muffins.
- Add a Crunch: For an extra texture boost, consider sprinkling some chopped nuts or seeds on top of the batter before baking.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 20-minute mark. They should be golden brown and a toothpick inserted in the center should come out clean.
- Cool Before Storing: Allow the muffins to cool completely on a wire rack before storing them in an airtight container. This helps maintain their moisture and freshness.
- Experiment with Flavors: Feel free to mix in other ingredients like lemon zest or cinnamon for a unique twist on the classic blueberry muffin. Enjoy baking and savoring these delicious treats!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 9g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 75mg
