Who doesn’t love a scrumptious blueberry muffin? Our Blueberry Muffins are perfect with a cup of coffee or tea, and ridiculously simple to make. The flavors of vanilla, cinnamon, almond and blueberry are delicious together, and there’s a subtle sweetness from the maple syrup. This is definitely one of our favorites.
NOTE: we lined our cupcake molds with parchment squares. Feel free to use cupcake tins or liners for your muffins, or grease the molds with coconut oil.
Paleo Blueberry Muffins
12 small muffins (cupcake size)
2 1/2 cups almond flour
3/4 teaspoon baking soda
1/3 teaspoon Himalayan pink salt
1 teaspoon ground cinnamon
4 eggs, room temperature
1/3 cup coconut oil, melted
2/3 cup maple syrup
1 tablespoon lemon juice
1 tablespoons vanilla extract
4 oz blueberries (about 4 per muffin)
Preheat oven to 350 F.
Prepare your cupcake pan by lining with parchment liners or tins. Alternatively you can grease each mold with melted coconut oil.
In a small bowl, mix together the almond flour, baking soda, Himalayan pink salt and cinnamon thoroughly. In a separate, medium bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and vanilla extract. Pour the dry ingredients into the wet ingredients and mix until just combined.
Pour the batter into the cake molds and top with blueberries.
Bake muffins for 20 to 25 minutes, until the muffins are golden brown. Allow the muffins to cool ten minutes before removing from the pan. Enjoy!