These healthy Blueberry Muffins have a great texture and lovely blueberry flavor.
These muffins are great for someone that wants a healthy baked good for breakfast or an afternoon snack. The muffins are sweetened with a little maple syrup and no processed sugars.
These Blueberry Muffins are gluten free, dairy free, and paleo-friendly.
To Make These Healthy Blueberry Muffins you will need:
- almond flour
- tapioca flour
- coconut flour
- baking soda
- salt
- blueberries (fresh or frozen)
- eggs
- almond milk
- maple syrup
- coconut oil
- apple cider vinegar
- vanilla extract
- mixing bowls
- whisk
- muffin pan
- muffin papers
- cooling rack
You can watch me make this recipe in the video below:
This recipe uses a mixture of three flours: almond, tapioca, and coconut. I am often asked if you can substitute all almond flour for this recipe, but you can not. You really need the blend of these three to get the texture that this recipe creates.
To begin, preheat your oven to 350 degrees.
Line a muffin pan (or pans) with muffin cup papers. Set this aside for now.
Combine almond flour, tapioca flour, coconut flour, baking soda, and salt together in a mixing bowl. If your flours are lumpy, use a sifter. Otherwise simply whisk them together. Set the bowl aside for now.
In another bowl, whisk the eggs. Add in maple syrup, almond milk, coconut oil, apple cider vinegar, and vanilla extract. Whisk together well.
Add the wet mixture to the dry ingredients and whisk together.
Fold in blueberries. You can use fresh or frozen, but if using frozen ones, leave them in the freezer until right before you add them to the batter.
Scoop the thick batter into the prepared muffin pan(s) dividing the batter equally in the cups.
Bake the muffins for 28-30 minutes, or until they test done with a wooden pick.
Transfer the muffins to a rack and cool.
These muffins are best stored in your refrigerator in an airtight container.
Enjoy!
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