Paleo Blueberry Muffins
Yield: 12 servings
Calories: 280kcal
Paleo blueberry muffins are a protein packed baked good made with grain-free and natural ingredients. Each tender muffin is bursting with ripe blueberries for a satisfying paleo diet breakfast.
Ingredients
- 1 cup (128 g) arrowroot flour
- 3 large eggs
- ½ cup (120 ml) water
- ¼ cup (60 ml) coconut oil, divided, melted and cooled
- 1 tablespoon (15 ml) pure vanilla extract
- 1 teaspoon (5 g) kosher salt
- 1 tablespoon (15 ml) lemon juice
- ⅔ cup (114 g) coconut sugar
- 3 cups (258 g) almond flour
- 3 tablespoons (21 g) coconut flour
- 1 ½ teaspoons (9 g) baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 cups (286 g) blueberries
Special Equipment
Instructions
- Adjust oven rack to middle position and heat to 325°F (163°C).
- Melt 1 tablespoon of coconut oil. Use a brush to oil the insides of a 12 cup muffin pan with the coconut oil. Set aside.
- Using a stand mixer fitted with a whisk, combine on medium speed arrowroot flour, eggs, water, 3 tablespoons melted coconut oil, vanilla, lemon juice and coconut sugar, 1 minute.
- Allow mixture to rest for 30 minutes in the bowl. Meanwhile, prepare the rest of the batter.
- In a medium-sized mixing bowl whisk together the dry ingredients; almond flour, coconut flour, baking soda, cream of tartar, cinnamon and nutmeg.
- With the mixer set to low speed, add the flour mixture to the wet ingredients and mix until incorporated, 30 seconds.
- Scrape the bowl and increase speed to high, whip batter until light and fluffy, 1 minute.
- Fold in 1 ½ cups of the blueberries.
- Divide batter evenly among a muffin tin, fill to the top.
- Use the remaining ½ cup of blueberries, evenly distribute and place on top of the muffins.
- Sprinkle coconut sugar on the tops of the muffins.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes, rotating halfway through baking.
- Allow muffins to cool in the tin for 10 minutes.
- Carefully remove and transfer to a cooling rack to cool before serving.
Notes
- Recipe adapted from America's Test Kitchen, Paleo Perfected
- Arrowroot flour is also called arrowroot powder or arrowroot starch.
- Bob's Red Mill superfine almond flour was used.
- Muffins are best enjoyed that same day. They can be stored in an airtight container at room temperature for up to 1 day. Warm in the oven at 300°F (149°F) for 10 minutes.
- Muffins can be individually wrapped and stored in a resealable bag in the freezer for up to 3 weeks. Microwave for about 1 minute and then warm in the oven at 300°F (149°F) for 10 minutes.
- Frozen blueberries can be substituted for fresh blueberries. Defrost and rinse with water, and then dry on paper towels to absorb excess moisture.
Nutrition
Calories: 280kcal | Carbohydrates: 27g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 44mg | Sodium: 394mg | Potassium: 103mg | Fiber: 4g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 1.3mg
Recipe Link