Starbucks blueberry muffins… Mmmm.. Imagine having a blueberry muffin without any grains, refined sugar, or fake ingredients?! I got you one! Here’s my Paleo Blueberry Muffin Recipe.
This summer (2013) as I was taking trips to North Carolina, Disney, and Destin, my roommates were recipe testing. Yes, Paleo recipe testing, because they’re amazing! One of my roommates sent me a picture of these and said “These muffins are the best thing I’ve ever tasted!!”. I didn’t believe them until I had one myself, and they seriously are the best treats!
I’m not going to lie, back in my days of unhealthy eating I used to get a Frappuccino AND a muffin anytime I went to a coffee shop. Since the frappachino’s sugar wasn’t enough, I added a fake muffin on top of it. Obviously my body rejected this “snack” and after realizing these foods are TERRIBLE for me, I haven’t eaten either of those in years. Today I can make a nice Bulletproof Coffee and have a grain-free muffin for a weekend treat.
So what’s so great about these muffins? They’re extremely moist, sweet, and a blueberry bliss in every bite! The special ingredient is cinnamon. It’s in the batter and sprinkled on top. And here’s the ultimate test. We gave these muffins to people who did not know they were grain-free, and they LOVED them!
Fresh, local blueberries are also key to this recipe. I used freshly picked blueberries from Blue Harvest Farms. When they’re in season pick em, and freeze em’! My grandparents and my dad picked gallons this season, and they’re better than any from the store.
Every time I want to make muffins, I use silicon bakeware, and highly recommend it. If you want to buy some, you can get them from Amazon.
Here’s the one I use, below! If you haven’t tried silicon bakeware yet, you may not go back.
So what are you waiting for? Make this Paleo Blueberry Muffin Recipe and share it with your friends.
- 2 1/2 cups almond flour
- 1 Tablespoon coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 Tablespoon vanilla
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut milk*
- 2 eggs
- 1 cup fresh or frozen blueberries
- 2-3 Tablespoons cinnamon
- Preheat oven to 350. Line a 12 count muffin tin and lightly oil with coconut oil.
- In a mixing bowl (KitchenAid) combine almond flour, coconut flour, salt, and baking soda and stir to combine.
- Pour in coconut oil, eggs, maple syrup, coconut milk, and vanilla; mix well.
- Fold in blueberries and add cinnamon.
- Distribute into muffin tin. Sprinkle with additional cinnamon.
- Bake for 22-25 minutes. Allow to cool and enjoy!
- *Coconut milk can come in different textures depending on the brand you use. If you use a thicker brand like THAI, then use 1/8 cup of coconut milk and 4 Tablespoons of water. If your coconut milk is thinner, stick to the 1/4 cup of coconut milk.
As far as the calories go, I came up with multiple calculations from different online calculators, but they all came out differently. I’d guess around 250 calories a muffin.