Paleo Blueberry Muffins
Servings: 12
Ingredients
- 2 c almond flour
- ⅔ c tapioca flour
- ¼ c coconut flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 eggs
- ⅔ c maple syrup
- ⅓ c almond milk
- ¼ c coconut oil melted
- 1 ½ teaspoon apple cider vinegar natural variety, like Bragg's
- 1 teaspoon vanilla extract
- 1 ½ c blueberries fresh or frozen
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a muffin pan (or pans) with muffin cup papers. Set this aside for now.
- Combine the flours, 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 the 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 the blueberries.
- 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!
Video
Notes
If using frozen blueberries, keep them in the freezer right until you add them to the batter.
See This Recipe:
https://cosmopolitancornbread.com/best-paleo-blueberry-muffins/Nutrition
Calories: 247kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 67mg | Fiber: 3g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
