A clean eating paleo blueberry muffin bursting with fresh berry flavor and a tender,vanilla scented batter. These blueberry muffins will be loved by your whole family!
I created this simple, low sugar paleo blueberry muffins that my kids go nuts for!
It’s great to have a nutrient dense snack available for those ever hungry mouths…some days I can’t keep up!
Since doing all of our healing work, nuts, eggs, and dairy have all been added back into the rotation.
This makes it really easy to make a nutrient dense muffin perfect for a school send off.
These are simple, moist, and easily made with any berry or add in of your choice, you get to choose your own adventure, or whatever you can find in season!!
We got to use our beloved blueberry harvest from a North Idaho farm we visit every August when we are at our cabin.
There is something about being able to harvest your food that is SO satisfying! And while we love them most fresh….we pick gallons to use throughout the year back home! Here in Oregon, we can find great no spray berries too!! Bring on the summer!
We love the addition of the almond extract in these, but it is totally optional, you decide!
If you need some different paleo muffins, here are a couple to try!!
- My paleo butternut squash muffins are nutrient dense and delectable!
- These coconut flour pumpkin spice muffins look delicious!
- Done in the coveneice of your food processor, these paleo vegan banana bread muffins are totally allergy free!
Looking for more healthy blueberry recipes?
- Low Carb Lemon Zucchini Blueberry Bread @ Wholesome Yum
- Paleo Chocolate Blueberry Bread @ Recipes to Nourish
- Blueberry Crumble Bars
Paleo Blueberry Muffins Recipe:
If you try these healthy muffins, be sure to come back a leave a comment!
Paleo Blueberry Muffins
Preheat oven to 350 degrees and grease a 12 muffin tin.
In the jar of a blender, blend all liquid ingredients until smooth.
In a large mixing bowl, whisk the dry ingredients (minus the blueberries)
In a separate bowl, toss the blueberries with a couple of tablespoons of the flour mixture until they are evenly coated (this helps them float in the batter as opposed to sinking).
Fold the liquid into the dry just until mixed. ***Take stock of the batter. With different brands of almond flour and cassava flour out there, there CAN be variability in liquids absorbed. If it seems overly thin, then add a bit of any of the above flours until a typical muffin/cake batter is achieved.
Then gently fold in the blueberries.
Distribute batter to muffin cups, filling 2/3 of the way.
Bake for 20-25 minutes until the tops are set. ***if you are using frozen blueberries, this will effect the final cooking time, more like 25 minutes instead of 20!
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